The addition of mushrooms give this dish a very umami and a unique flavor to the regular Mysore masala dosa.MYSORE MUSHROOM MASALA DOSAIngredients12-15 button mushrooms, thickly sliced2 cups ready-made dosa batterStuffing1 tbsp oil1 tsp mustard seeds1 tsp split skinless black gram (dhuli urad dal)1 tsp Bengal gram (chana dal)¼ tsp asafoetida (hing)8-10 curry leaves1 green chilli, chopped1 medium onion, sliced¼ tsp turmeric powder1 tsp red chilli powderSalt to tasteSpice paste2 tbsps roasted chana dal3-4 dried red chillies3-4 garlic clovesSalt to taste1 tbsp lemon juiceMysore masala1 tsp oil1 small onion, chopped1 small green capsicum, chopped1 medium tomato, chopped2 tbsps grated beetroot1 tsp roasted cumin, crushedSalt to taste1 tsp red chilli powder4 tsps butterChopped fresh coriander leaves for sprinklingTo serveCoconut chutneySambhar to serveMethod1. To make the stuffing, heat oil in a non-stick pan, add mustard seeds and let them splutter. Add split skinless black gram, Bengal gram, asafoetida and curry leaves and sauté for a few seconds. 2. Add green chilli and onion and sauté for 1-2 minutes. Add turmeric powder, red chilli powder and salt and sauté for 1-2 minutes.3. Add mushrooms, mix and sauté for 3-4 minutes. Take the pan off the heat.4. To make spice paste, put roasted chana dal in a grinder jar and add dried red chillies, garlic cloves, salt, lemon juice and ¼ cup water and grind to a fine paste.5. To make the mysore masala, heat oil in a non-stick shallow pan, add onion and sauté till translucent.6. Add green capsicum and mix and sauté for 1-2 minutes. Add tomato and sauté for 1-2 minutes. Add beetroot, crushed cumin seeds, salt and red chilli powder and sauté for 1 minute.7. To make dosa, pour a portion of the dosa batter and spread into circular motion and add 1 tsp butter and cook for 30 seconds.8. Spread ½ tbsp of the spice paste and add a portion of the Mysore masala mixture and spread evenly. Sprinkle coriander leaves and cook for a minute, fold the dosa in half and transfer on to a serving plate.9. Serve hot with coconut chutney and sambhar.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #MysoreMushroomMasalaDosa
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