Mushroom Rava Dosa
South India • halal_safe
How to Make Mushroom Rava Dosa (Traditional & Healthy Version)
Mushroom Rava Dosa is a delightful South Indian snack that marries the earthy flavors of mushrooms with the crispiness of classic rava dosa. Originating from Karnataka and Tamil Nadu, rava dosa is a popular street food and tiffin center favorite, known for its lacy, golden texture and quick preparation. By adding mushrooms, you infuse this beloved dish with a savory umami twist, making it even more nutritious and satisfying. This version of Mushroom Rava Dosa is health-conscious and vegetarian, using minimal oil and wholesome ingredients like sooji (semolina), rice flour, and fresh vegetables. The batter requires no fermentation, saving you time while still delivering authentic South Indian flavors. Enjoyed with coconut chutney or sambar, this dosa is perfect for festivals like Ugadi, Pongal, or as an everyday breakfast or snack. Whether served during a relaxed weekend brunch or as a special treat during family gatherings, Mushroom Rava Dosa brings together Indian tradition and modern nutrition in every crispy bite.
Ingredients(for 2 medium dosas per person)
- 1 cup Sooji (rava/semolina) (fine variety)
- 1/2 cup Rice flour (chawal ka atta)
- 2 tbsp Wheat flour (atta)
- 1 cup Button mushrooms (finely chopped)
- 1/2 tsp Cumin seeds (jeera)
- 1 Green chili (finely chopped, optional for spice) - optional
- 1 tsp Ginger (finely grated, adrak)
- 1/2 cup Onion (finely chopped, pyaz)
- 2 tbsp Coriander leaves (hara dhania, finely chopped)
- to taste Salt (namak)
- 2.5 - 3 cups Water (as required for thin batter)
- 2-3 tsp Oil (for cooking, use filtered groundnut or sesame oil)
Instructions
- 1
In a large bowl, combine sooji, rice flour, and wheat flour. Mix well.
2 minutes
Use a whisk to avoid lumps for a smooth batter.
- 2
Add chopped mushrooms, onions, green chili, ginger, cumin seeds, and coriander leaves to the flour mix.
3 minutes
Finely chop all vegetables for even distribution in dosa.
- 3
Gradually add water to the mixture, stirring continuously to form a thin, pourable batter. Add salt to taste.
3 minutes
The batter should be thinner than regular dosa batter for lacy texture.
- 4
Let the batter rest for 10 minutes to allow flavors to meld and sooji to absorb water.
10 minutes
Do not over-rest; batter should remain thin.
Why This Dish is Healthy
This dosa is a healthier alternative to traditional deep-fried snacks. It uses whole grains and nutrient-dense mushrooms, is naturally vegetarian, and can be easily adapted for vegan diets. Using less oil and adding fiber-rich vegetables boosts satiety while keeping calories in check. Mushroom Rava Dosa fits well into balanced Indian diets and is ideal for those seeking nutritious, filling, and flavorful meals.
Mushroom Rava Dosa is rich in complex carbohydrates from sooji and rice flour, and provides dietary fiber and B vitamins. Mushrooms add valuable protein, antioxidants like selenium, and minerals such as potassium and copper. Onions, coriander, and ginger contribute phytonutrients and support digestion. This dish is low in saturated fat, cholesterol-free, and can be made with minimal oil, making it suitable for heart health and weight management.
Pro Tips
- 💡Tip 1: Always stir the batter before pouring each dosa to redistribute ingredients.
- 💡Tip 2: Use a well-heated tawa for maximum crispiness.
- 💡Tip 3: Add a pinch of black pepper for extra flavor and digestion support.
Storage & Serving
The batter can be refrigerated for up to 2 days. Stir well before use, as sooji settles. Cooked dosas are best enjoyed fresh but can be kept in an insulated container for up to 2 hours.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
| Protein | 5.2 g |
| Carbohydrates | 22.5 g |
| Total Fat | 4.1 g |
| Fiber | 2.6 g |
| Sugars | 1.2 g |
| Iron | 1.7 mg |
| Calcium | 21.0 mg |
