Mushroom Corn Masala Dosa Recipe Using Ragi Idli Dosa Batter
Description:
The Mushroom Corn Masala Dosa using Ragi Idli Dosa Batter is a perfect fusion recipe that blends the traditional flavors of South India with a twist. This dish combines the crispy texture of a South Indian Ragi dosa with a flavorful stuffing made from a spicy and tangy mushroom and corn masala. The result is a satisfying vegetarian breakfast that is both delicious and nutritious, making it an ideal choice for a wholesome start to your day.
Cuisine: Fusion
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients
| Ingredients for Ragi Dosa Batter | Quantity |
|---|---|
| White Urad Dal (Whole) | 2 cups, soaked overnight |
| Methi Seeds (Fenugreek Seeds) | 3 teaspoons, soaked overnight |
| Idli Rice | 1 cup, soaked overnight |
| Ragi Seeds | 2 cups, soaked overnight |
| Ghee | As needed, for cooking dosas |
| Ingredients for Mushroom Corn Masala | Quantity |
|---|---|
| Onions | 2, finely chopped |
| Green Bell Pepper (Capsicum) | 1, finely chopped |
| Garlic | 6 cloves, finely chopped |
| Button Mushrooms | 400 grams, sliced |
| Sweet Corn | 1 cup, steamed |
| Homemade Tomato Puree | 1/4 cup |
| Pav Bhaji Masala | 1 tablespoon |
| Red Chilli Powder | 1/2 teaspoon |
| Tomato Ketchup | 1 tablespoon, sweet and spicy |
| Salt | To taste |
| Mint Leaves (Pudina) | 1/4 cup, chopped |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 4
Instructions
Step 1: Preparing the Ragi Dosa Batter
- Soak the ingredients: In separate bowls, soak the white urad dal, methi seeds, idli rice, and ragi seeds overnight.
- Grinding the batter: Drain the soaked ingredients. In a wet grinder or blender, grind the urad dal and methi seeds into a smooth batter. Add water as needed to get a thick consistency.
- Add ragi and idli rice: Add the soaked ragi seeds and idli rice into the grinder, and blend them together until the batter is smooth and slightly grainy. Add water gradually to adjust the consistency, but make sure it is not too runny.
- Fermentation: Transfer the batter into a large container and let it ferment for 8-10 hours, or until it has increased in volume and shows small bubbles on the surface. If you’re short on time, you can ferment the batter in a warm place or use an instant fermenting option.
Step 2: Preparing the Mushroom Corn Masala
- Sauté the aromatics: Heat a tablespoon of ghee in a pan over medium heat. Add the finely chopped onions, green bell pepper, and garlic. Sauté for 2-3 minutes until the vegetables become soft and aromatic.
- Cook the mushrooms and corn: Add the sliced button mushrooms to the pan and cook them until they release their moisture and turn golden brown. Stir in the steamed sweet corn, cooking for an additional 2-3 minutes.
- Add the spices: Stir in the homemade tomato puree, pav bhaji masala, red chilli powder, and salt to the mixture. Cook for another 2 minutes until the spices blend well with the vegetables and mushrooms.
- Finishing touches: Add the tomato ketchup and chopped mint leaves to the pan, mixing well. Cook for a final minute and then remove from heat. The mushroom corn masala is now ready for stuffing.
Step 3: Making the Ragi Dosa
- Prepare the griddle: Heat a non-stick griddle or tawa over medium heat and lightly grease it with a small amount of ghee or oil.
- Cook the dosa: Pour a ladleful of the fermented ragi dosa batter onto the hot griddle and spread it into a thin, round shape. Drizzle a little ghee around the edges and cook for 2-3 minutes until the dosa becomes crisp and golden brown on the bottom.
- Stuff the dosa: Once the dosa is cooked, spread a generous portion of the mushroom corn masala in the center. Fold the dosa over the filling and press lightly to seal the edges. Let it cook for another minute to allow the filling to heat through.
Step 4: Serving
Serve the Mushroom Corn Masala Dosa hot, garnished with additional mint leaves or a drizzle of chutney on the side. This dish pairs wonderfully with coconut chutney, tomato chutney, or a cup of hot filter coffee.
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~250-300 kcal |
| Carbohydrates | 45g |
| Protein | 8g |
| Fat | 6g |
| Fiber | 6g |
| Sodium | 250mg |
| Sugars | 6g |
Cooking Tips and Variations
- Dosa batter consistency: The consistency of the dosa batter is key. It should be thick enough to spread but not too watery. If the batter is too runny, add a little rice flour to adjust the texture.
- Customize the filling: While this recipe uses mushrooms and corn, feel free to experiment with other vegetables such as peas, carrots, or even potatoes.
- Vegan option: To make this recipe vegan, substitute the ghee with coconut oil or another plant-based oil for both the batter and the filling.
- Spice it up: If you like your food spicy, increase the red chilli powder or add a green chilli to the mushroom corn masala for an extra kick.
Enjoy this fusion delight for a hearty breakfast or brunch, and treat your taste buds to a burst of flavors from South India, with a delightful twist!
