Mushroom Masala Dosa

Ingredients(for 1 large dosa with mushroom masala filling)

• 2 cups Dosa batter (fermented rice and urad dal maavu)
• 200 grams Mushrooms (chopped, button or cremini)
• 1 medium Onion (finely chopped, pyaz)
• 1 medium Tomato (finely chopped, tamatar)
• 1 Green chili (finely chopped, hari mirch) - optional
• 1 teaspoon Ginger-garlic paste (adrak-lahsun paste)
• 1/2 teaspoon Mustard seeds (rai)
• 8-10 Curry leaves (kadi patta)
• 1/4 teaspoon Turmeric powder (haldi)
• 1/2 teaspoon Red chili powder (lal mirch)
• to taste Salt (namak)
• 2 teaspoons Oil (preferably cold-pressed)
• 2 tablespoons Coriander leaves (chopped, dhania) - optional

Instructions

1. 1

   Heat 1 teaspoon oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, chopped onions, and sauté until golden.

   5 minutes

   Sauté on medium flame to avoid burning the spices.

2. 2

   Add ginger-garlic paste and green chili. Sauté for 1 minute until raw aroma disappears.

   2 minutes

   You can skip green chili for a milder version.

3. 3

   Add chopped tomatoes, turmeric, and red chili powder. Cook until tomatoes turn soft and oil separates.

   4 minutes

   Mash tomatoes with the back of a spoon for a smoother masala.

4. 4

   Add chopped mushrooms and salt. Cook on medium-high, stirring occasionally, until mushrooms release water and are cooked through.

   6 minutes

   Do not overcook mushrooms to retain their texture.