Mushroom Corn Masala Dosa Recipe Using Ragi Idli Dosa Batter

Name: Mushroom Corn Masala Dosa Recipe Using Ragi Idli Dosa Batter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cup White Urad Dal (2 cups White Urad Dal (Whole) soaked overnight); 3 tsp Fenugreek Seed (3 teaspoon Methi Seeds (Fenugreek Seeds) soaked overnight); 1 cup Idli Rice (1 cup Idli Rice soaked overnight); 2 cup Ragi Seed (2 cups Ragi Seeds soaked overnight); 0 pieces Clarified Butter (Ghee to make the dosas); 2 pieces Yellow Onion (2 Onions finely chopped); 1 piece Green Bell Pepper (1 Green Bell Pepper (Capsicum) finely chopped); 6 cloves Garlic (6 cloves Garlic finely chopped); 400 g White Button Mushrooms (400 grams Button mushrooms sliced); 1 cup Corn (1 cup Sweet corn steamed); ¼ cup Tomato Purée (1/4 cup Homemade tomato puree); 1 tbsp Pav Bhaji Masala (1 tablespoon Pav bhaji masala); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); 1 tbsp Ketchup (1 tablespoon Tomato Ketchup sweet and spicy); 0 pieces Table Salt (Salt to taste); ¼ cup Mint (1/4 cup Mint Leaves (Pudina) chopped)

Mushroom Corn Masala Dosa Recipe Using Ragi Idli Dosa Batter - Dosa Recipes (Indian)

35 minIndian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

White Urad Dal2 cup · 2 cups White Urad Dal (Whole) soaked overnight
Fenugreek Seed3 tsp · 3 teaspoon Methi Seeds (Fenugreek Seeds) soaked overnight
Idli Rice1 cup · 1 cup Idli Rice soaked overnight
Ragi Seed2 cup · 2 cups Ragi Seeds soaked overnight
Clarified Butter0 pieces · Ghee to make the dosas
Yellow Onion2 pieces · 2 Onions finely chopped
Green Bell Pepper1 piece · 1 Green Bell Pepper (Capsicum) finely chopped
Garlic6 cloves · 6 cloves Garlic finely chopped
White Button Mushrooms400 g · 400 grams Button mushrooms sliced
Corn1 cup · 1 cup Sweet corn steamed
Tomato Purée¼ cup · 1/4 cup Homemade tomato puree
Pav Bhaji Masala1 tbsp · 1 tablespoon Pav bhaji masala
Red Chili Powder½ tsp · 1/2 teaspoon Red Chilli powder
Ketchup1 tbsp · 1 tablespoon Tomato Ketchup sweet and spicy
Table Salt0 pieces · Salt to taste
Mint¼ cup · 1/4 cup Mint Leaves (Pudina) chopped

Make it mine in the app

Steps

1To begin making the Mushroom Corn Masala Dosa Recipe Using Ragi Idli Dosa Batter, we will first make the Ragi dosa Idli Batter.
2Soak the rice and ragi together in water such that the all the ingredients are completely immersed in water. The level of water should be an inch above the rice in the bowl. Let it soak for about 6 hours or overnight.
3Soak the urad dal and methi seeds in water such that all of the dal is completely immersed in water. The level of water will be 2 inches above the dal in the bowl. Let it soak for about 6 hours.
4Once soaked, you can grind the batter.
5First grind the urad dal into a fine smooth batter. While grinding just enough water to make it into a very very smooth batter. The batter will look fluffy.
6Grind the rice and ragi into a smooth batter, adding just the required amount of water to grind into a almost smooth batter. Adding too much water will make the mixture too watery. If required grind a little at a time to get a almost smooth batter .
7The rice, ragi batter is a just slightly coarser, but the urad dal batter is super smooth.
8Combine the urad dal batter and rice ragi batter, add salt to taste and set aside for at least 12 hours or overnight until the ragi idli dosa batter ferments. You will notice the batter would have risen in volume.
9Hence you should place the Ragi Idli & Dosa Batter in a large container so it has enough room to increase in its volume.
10Preheat a pan and add oil. Add the onions, capsicum and garlic and saute until the onions are soft and golden in colour.
11Once the onions are cooked add the mushrooms saute for a few seconds. Cover and cook till the mushrooms wilt down. Once the mushrooms have wilted add the the steamed corn, tomato puree, pav bhaji masala, red chili powder, sweet spicy tomato ketchup and salt to taste.
12Stir well until the masala thickens. Once done stir in the chopped mint leaves and turn off the heat.
13Getting ahead to make the Mushroom Corn Masala Dosa, heat a tawa on medium flame, once hot spread the dosa batter with the help of a ladle, drizzle ghee or oil and cook until crisp.
14Once the dosa is cooked, place a spoonful of the Mushroom Corn Masala in the center and fold to serve the dosa.
15Serve Mushroom Corn Masala Dosa Recipe Using Ragi Idli Dosa Batter along with High-Protein Peanut Chutney Recipe or Green Chutney Recipeand South Indian Filter Coffee Recipe for a complete breakfast meal.