Mushroom Dosa

Ingredients(for 1 large dosa with mushroom filling)

• 2 cups Dosa batter (fermented, made from rice (chawal) and urad dal)
• 1 cup Mushrooms (finely chopped, button or oyster)
• 1 medium Onion (finely chopped, pyaz)
• 1-2 Green chillies (finely chopped, hari mirch)
• 1/2 inch Ginger (grated, adrak)
• 2 tbsp Coriander leaves (finely chopped, dhania)
• 1/4 tsp Black pepper powder (kali mirch)
• to taste Salt (namak)
• 2 tsp Oil (preferably cold-pressed or coconut oil)
• 1/4 tsp Mustard seeds (rai) - optional
• 6-8 Curry leaves (kadi patta) - optional

Instructions

1. 1

   Heat 1 tsp oil in a non-stick pan or kadhai. Add mustard seeds and let them splutter. Add curry leaves, chopped onions, green chillies, and ginger. Sauté until onions turn translucent.

   4 minutes

   Use a heavy-bottomed pan to avoid burning the spices.

2. 2

   Add chopped mushrooms and a pinch of salt. Cook on medium flame until mushrooms release water and turn soft. Sprinkle black pepper powder and mix well.

   6 minutes

   Do not overcook mushrooms; keep them juicy.

3. 3

   Turn off the flame and add chopped coriander leaves. Mix and allow the filling to cool slightly.

   2 minutes

   Let the filling cool so it doesn't make the dosa soggy.

4. 4

   Heat a tawa (griddle) on medium-high flame. Pour a ladleful of dosa batter at the center and spread it outward in a circular motion to form a thin dosa.

   2 minutes

   Spread batter quickly for crispier dosas.