Cheesy Mushroom Masala Dosa Recipe
A delectable twist on the traditional South Indian dosa, this Cheesy Mushroom Masala Dosa combines the earthy flavors of ragi, barley, and urad dal with a rich mushroom filling and a delightful cheese melt. Perfect for breakfast or brunch, this dish is a comforting blend of textures and flavors, enhanced with the aromatic spiciness of masala and the creaminess of cheese. Serve it with coconut chutney, a fresh fruit bowl, and a cup of Kumbakonam Filter Coffee for an authentic South Indian experience.
Ingredients
| For the Ragi Dosa Batter | Quantity |
|---|---|
| Idli Rice | 1 cup |
| Ragi Seeds | 2 cups |
| Barley (seeds) | 1 cup |
| White Urad Dal (Whole) | 2 cups |
| Methi Seeds (Fenugreek Seeds) | 2 teaspoons |
| Water (for soaking) | As required |
| For the Mushroom Filling | Quantity |
|---|---|
| Onions (thinly sliced) | 3 |
| Garlic (finely chopped) | 6 cloves |
| Green Chillies (finely chopped) | 2 |
| Tomatoes (finely chopped) | 4 |
| Button Mushrooms (finely chopped) | 400 grams |
| Red Chilli Powder | 1/4 teaspoon |
| Pav Bhaji Masala | 1 teaspoon |
| Chaat Masala Powder | 1/2 teaspoon |
| Paneer (Homemade Cottage Cheese) | 1 cup (grated) |
| Mint Leaves (Pudina) | Small bunch |
| For the Cheese Filling | Quantity |
|---|---|
| Britannia Cheese Block (grated) | 200 grams |
| For Cooking the Dosa | Quantity |
|---|---|
| Ghee or Oil for frying | As required |
Preparation Time: 300 minutes (6 hours for soaking)
Cook Time: 30 minutes
Total Time: 330 minutes (including soaking and fermenting)
Servings: 10
Cuisine: South Indian
Course: South Indian Breakfast
Diet: Vegetarian
Instructions
Step 1: Preparing the Ragi Dosa Batter
-
Soak the Ingredients:
- Begin by soaking the idli rice, ragi seeds, and barley together in a large bowl. Ensure the water level is an inch above the ingredients. Let them soak for at least 6 hours or overnight.
- In a separate bowl, soak the urad dal and methi seeds (fenugreek) in water, ensuring the water level is 2 inches above the dal. Soak this mixture for 6 hours as well.
-
Grinding the Batter:
- After the soaking time, drain the water from the urad dal. Grind the urad dal into a smooth and fluffy batter, adding just enough water to achieve a smooth consistency. Set aside.
- Similarly, grind the rice, ragi, and barley mixture into a smooth batter, adding water gradually to avoid making it too runny. The consistency should be thick, not watery.
-
Fermenting the Batter:
- Combine the ground urad dal and rice-ragi-barley batter in a large container. Add salt to taste and mix well.
- Set the batter aside in a warm place to ferment for at least 12 hours or overnight. The batter should rise in volume as it ferments, so make sure your container has enough room for expansion.
Step 2: Preparing the Mushroom Masala Filling
-
Saute the Aromatics:
- Heat a little oil in a heavy-bottomed pan. Add the sliced onions, chopped garlic, and green chillies. Sautรฉ until the onions turn soft and slightly caramelized.
-
Cook the Tomatoes:
- Add the chopped tomatoes to the pan and cook until they break down and become mushy.
-
Add the Mushrooms and Spices:
- Stir in the finely chopped button mushrooms and cook them until they release their moisture and become soft. Sprinkle in the red chilli powder, pav bhaji masala, chaat masala, and salt to taste. Continue cooking until the mixture thickens and most of the moisture from the mushrooms evaporates (around 5โ7 minutes).
-
Add Paneer and Mint Leaves:
- Once the masala has thickened, add the grated paneer and chopped mint leaves. Stir everything together and turn off the heat.
Step 3: Making the Cheesy Mushroom Masala Dosa
-
Prepare the Dosa:
- Heat a non-stick dosa pan or a flat griddle on medium heat. Once the pan is hot, pour a ladleful of the ragi dosa batter onto the center of the pan and spread it in a circular motion to form a thin, even layer.
-
Cook the Dosa:
- Drizzle a little ghee or oil around the edges of the dosa. Allow it to cook until the edges begin to crisp up and the top surface is cooked.
-
Fill the Dosa:
- Spread a generous portion of the prepared mushroom masala filling evenly over the surface of the dosa. Sprinkle grated Britannia cheese over the mushroom masala.
-
Fold and Serve:
- Once the cheese has melted, fold the dosa in half and transfer it onto a serving plate.
- Serve the Cheesy Mushroom Masala Dosa hot with coconut chutney and a fresh fruit bowl for a complete, satisfying meal.
Serving Suggestions
This Cheesy Mushroom Masala Dosa pairs perfectly with a traditional coconut chutney, a bowl of fresh fruit, and a hot cup of Kumbakonam Filter Coffee. The combination of flavors from the spicy mushroom filling, the creaminess of cheese, and the crisp dosa makes for a hearty and fulfilling breakfast that can be enjoyed by everyone.
Tips:
- The ragi dosa batter can be made ahead of time and stored in the fridge for up to 2 days, ensuring the fermentation process continues.
- For a spicier kick, feel free to adjust the amount of green chillies in the mushroom filling.
- If you prefer a vegan option, substitute the paneer with tofu or skip the cheese for a lighter version of this dish.
Enjoy your Cheesy Mushroom Masala Dosa and embrace the delightful fusion of flavors from South India!
