Mushroom Onion Dosa
South Indian • Non-Vegetarian
How to Make Mushroom Onion Dosa (Traditional & Healthy Version)
Mushroom Onion Dosa is a delightful South Indian snack that brings together the earthy flavors of mushrooms with the sweet sharpness of onions, all wrapped in a crisp, golden dosa. Originating from the kitchens of Karnataka and Tamil Nadu, this dish is a modern twist on the classic masala dosa, making it a favourite among urban Indian families seeking healthier and innovative fillings. The addition of mushrooms not only adds a unique umami flavor but also boosts the nutritional content, making this dosa perfect for those looking to enjoy traditional Indian comfort food with a healthy edge. The dosa batter, typically made from fermented rice and urad dal, provides a perfect canvas for the sautéed mushroom-onion filling. This combination is light on the stomach yet satisfying, and works wonderfully as a breakfast or quick lunch option. Mushroom Onion Dosa is especially popular during festivals like Pongal or as a special treat during South Indian family gatherings. Its ease of preparation and versatility have made it a staple in both homes and restaurants across India, cherished for its taste, texture, and nutrition. Pair it with fresh coconut chutney or spicy sambar, and you have a balanced meal that’s both delicious and health-conscious. With its roots deeply embedded in Indian culinary tradition and its appeal to modern dietary needs, Mushroom Onion Dosa is a must-try for anyone looking to explore the best of South Indian cuisine.
Ingredients(for 2 medium dosas per person)
- 2 cups Dosa batter (fermented rice and urad dal batter)
- 1 cup Mushrooms (button or oyster, sliced)
- 1 medium Onion (finely chopped (pyaaz))
- 1-2 Green chillies (finely chopped (hari mirch))
- 1 tsp Ginger (finely grated (adrak))
- 6-8 Curry leaves (fresh (kadi patta))
- 1/2 tsp Mustard seeds (rai)
- 2 tsp Oil (preferably cold-pressed or coconut oil)
- to taste Salt (namak)
- 2 tbsp Coriander leaves (finely chopped (hara dhaniya)) - optional
Instructions
- 1
Heat 1 tsp oil in a pan. Add mustard seeds (rai) and allow them to splutter. Add curry leaves, green chillies, and grated ginger. Sauté for 1 minute.
2 minutes
Use fresh curry leaves for authentic flavor.
- 2
Add chopped onions (pyaaz) and sauté until translucent. Now add sliced mushrooms and a pinch of salt. Cook until the mushrooms turn soft and moisture evaporates.
5 minutes
Do not overcook mushrooms; keep them slightly firm for better texture.
- 3
Mix in chopped coriander leaves (hara dhaniya) and remove the filling from heat. Set aside.
1 minute
Adding coriander at the end retains its fresh aroma.
- 4
Heat a tawa or non-stick griddle on medium flame. Pour a ladleful of dosa batter in the center and spread it evenly in a circular motion to make a thin dosa.
2 minutes
For crispier dosas, spread the batter thinly and drizzle a few drops of oil around the edges.
Why This Dish is Healthy
This dish is a healthy choice because it combines high-fiber vegetables with fermented dosa batter, which aids digestion and boosts gut health. Mushrooms are rich in vitamins and minerals but low in calories, making them perfect for weight management. The minimal use of oil and inclusion of plant-based ingredients support heart health and overall wellness. Enjoying Mushroom Onion Dosa regularly can help maintain energy levels and support a balanced diet, especially for vegetarians.
Mushroom Onion Dosa is packed with nutrients essential for a balanced diet. Mushrooms are a low-calorie source of protein, B vitamins, selenium, and antioxidants. Onions add dietary fiber, vitamin C, and phytonutrients, while the dosa batter provides carbohydrates and plant-based protein from urad dal. Minimal oil is used, keeping the fat content low. This dosa is a good source of energy, making it ideal for breakfast or a light meal. The dish is naturally gluten-free if prepared with pure rice and dal batter, and can be adapted for vegan diets.
Pro Tips
- 💡Tip 1: Use well-fermented batter for the crispiest dosas.
- 💡Tip 2: Wipe the tawa with a cut onion before spreading batter to prevent sticking.
- 💡Tip 3: Slice mushrooms evenly for uniform cooking and texture.
Storage & Serving
Store leftover mushroom-onion filling in an airtight container in the refrigerator for up to 2 days. Dosa batter can be refrigerated for 3-4 days. Prepare dosas fresh for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 215.0 kcal |
| Protein | 5.2 g |
| Carbohydrates | 22.5 g |
| Total Fat | 3.1 g |
| Fiber | 2.6 g |
| Sugars | 1.8 g |
| Iron | 1.3 mg |
| Calcium | 18.0 mg |
| Sodium | 210.0 mg |
| Potassium | 180.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 12.0 IU |
| Vitamin C | 2.2 mg |
| Magnesium | 24.0 mg |
| Zinc | 0.5 mg |
| Phosphorus | 65.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 1.1 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 26.0 µg |
