Mushroom Corn Masala Dosa Recipe Using Ragi Idli Dosa Batter

Introduction

Indulge in the delightful fusion of flavors that this Mushroom Corn Masala Dosa, made using Ragi Idli Dosa Batter, offers. This unique twist on traditional dosa combines the earthy goodness of ragi with a savory filling of mushrooms and sweet corn, resulting in a breakfast that is both nutritious and satisfying. Perfectly paired with a variety of chutneys and a steaming cup of South Indian filter coffee, this dish promises to elevate your morning meals.

Ingredients

Nutritional Information (per serving)

Instructions

Step 1: Prepare the Ragi Idli Dosa Batter

To create the foundation of this flavorful dosa, start by preparing the Ragi Idli Dosa Batter. Begin by soaking the idli rice and ragi seeds in a large bowl, ensuring that they are fully submerged under water, with the water level at least an inch above the ingredients. Allow them to soak for about 6 hours or overnight.

Simultaneously, soak the white urad dal and methi seeds in a separate bowl, again ensuring they are well-covered with water, and let them soak for a minimum of 6 hours.

Once soaked, it’s time to grind the ingredients. First, drain the urad dal and methi seeds, then blend them in a mixer with just enough water to achieve a super smooth, fluffy batter. The consistency should be light and airy.

Next, drain the rice and ragi mixture and blend them together until you reach a smooth texture, adding just enough water to avoid a watery consistency. You want this batter to be slightly coarser than the urad dal batter.

Combine both batters in a large mixing bowl, add salt to taste, and mix thoroughly. Cover the bowl and allow it to ferment for at least 12 hours or overnight in a warm place. You’ll notice that the batter has risen, indicating proper fermentation. Be sure to use a container that allows room for the batter to expand.

Step 2: Make the Mushroom Corn Masala

While your batter is fermenting, you can prepare the Mushroom Corn Masala. Preheat a pan over medium heat and add a splash of oil. Once the oil is hot, toss in the finely chopped onions, capsicum, and garlic. Sauté these ingredients until the onions turn soft and golden brown.

Once the onions are ready, add the sliced button mushrooms and sauté for a few seconds. Cover the pan and let the mushrooms cook down until they are tender and wilted.

Next, stir in the steamed sweet corn, homemade tomato puree, pav bhaji masala, red chilli powder, and sweet spicy tomato ketchup. Season with salt to taste. Stir well and cook until the mixture thickens. Just before finishing, fold in the chopped mint leaves for an aromatic touch, then remove from heat.

Step 3: Prepare the Dosa

Now it’s time to assemble the dosas. Heat a tawa (griddle) over medium flame. Once hot, take a ladle of the fermented ragi dosa batter and spread it in a circular motion to form a thin layer on the tawa. Drizzle a little ghee or oil around the edges and on top.

Cook the dosa until it becomes golden brown and crisp. When the dosa is cooked, place a generous spoonful of the Mushroom Corn Masala in the center, fold the dosa over, and serve immediately.

Step 4: Serve

Present your Mushroom Corn Masala Dosa alongside a vibrant High-Protein Peanut Chutney or a refreshing Green Chutney, complemented by a hot cup of South Indian Filter Coffee for an enriching breakfast experience.

Conclusion

This Mushroom Corn Masala Dosa Recipe Using Ragi Idli Dosa Batter is not only a delightful fusion of flavors but also a nutritious way to kickstart your day. Enjoy the delightful balance of textures and tastes, and share this recipe with friends and family for a memorable breakfast gathering!