Mushroom Masala Dosa Recipe

One of my favorite thing is stuffing dosas with different type of filling. So far i have done potato masala dosa, paneer masala dosa, chicken keema dosa , gobi masala dosa and mysore masala dosa

About this Recipe

The fleshy and edible fruit bodies of several species of macrofungi are known as edible mushrooms. They can appear below ground or above ground and can be picked by hand. Criteria for determining edibleness include the absence of poisonous effects on humans as well as desirable taste and aroma. Soaked and drained rice, fenugreek seeds, and urad daal, also known as black lentils, are used to make dosas. When blended in a food processor with water, the result is a thin batter that ferments until flavorful. The fermentation imparts a lightly sour flavour to the dosas, similar to that of sourdough bread. My love for mushrooms made me to try out this dosa, and to my surprise it turned out so yum. I used a basic onion tomato masala gravy to put the mushrooms in. If you wish you could add some ground up cashews and coconut paste too and make this stuffing even more rich. I hope you will try this..Off you go to the recipe. Also check out the other mushroom recipes in this blog.

Ingredients for Mushroom Dosa :

Mushroom : Edible mushrooms have a meaty, earthy, slightly woodsy flavour and are one of the foods that contain umami, the fifth primary taste. Umami is described by chefs as a savoury, brothy flavour that spreads across the tongue and lingers in the mouth. Tomato :Tomato flavour is frequently described as sweet, tart, tangy, or well- balanced. flavour is also known as classic tomato flavour or old-fashioned tomato flavour; in some cases. Some tomatoes are described as having a mild or bland flavour. If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can. Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.