Ingredients: 2 cups White Urad Dal (Whole) – soaked overnight,3 teaspoon Methi Seeds (Fenugreek Seeds) – soaked overnight,1 cup Idli Rice – soaked overnight,2 cups Ragi Seeds – soaked overnight,Ghee – to make the dosas,2 Onions – finely chopped,1 Green Bell Pepper (Capsicum) – finely chopped,6 cloves Garlic – finely chopped,400 grams Button mushrooms – sliced,1 cup Sweet corn – steamed,1/4 cup Homemade tomato puree,1 tablespoon Pav bhaji masala,1/2 teaspoon Red Chilli powder,1 tablespoon Tomato Ketchup – sweet and spicy,Salt – to taste,1/4 cup Mint Leaves (Pudina) – chopped
Time in minutes: 35 Servings: 4 Course: South Indian Breakfast Diet: Vegetarian
Instructions: To begin making the Mushroom Corn Masala Dosa Recipe Using Ragi Idli Dosa Batter, we will first make the Ragi dosa Idli Batter. To make the Ragi Idli Dosa batterSoak the rice and ragi together in water such that the all the ingredients are completely immersed in water. The level of water should be an inch above the rice in the bowl. Let it soak for about 6 hours or overnight. Soak the urad dal and methi seeds in water such that all of the dal is completely immersed in water. The level of water will be 2 inches above the dal in the bowl. Let it soak for about 6 hours.Once soaked, you can grind the batter.First grind the urad dal into a fine smooth batter. While grinding just enough water to make it into a very very smooth batter. The batter will look fluffy.Grind the rice and ragi into a smooth batter, adding just the required amount of water to grind into a almost smooth batter. Adding too much water will make the mixture too watery. If required grind a little at a time to get a almost smooth batter .The rice, ragi batter is a just slightly coarser, but the urad dal batter is super smooth.Combine the urad dal batter and rice ragi batter, add salt to taste and set aside for at least 12 hours or overnight until the ragi idli dosa batter ferments. You will notice the batter would have risen in volume.Hence you should place the Ragi Idli & Dosa Batter in a large container so it has enough room to increase in its volume.To make the Mushroom Corn Masala Preheat a pan and add oil. Add the onions, capsicum and garlic and saute until the onions are soft and golden in colour. Once the onions are cooked add the mushrooms saute for a few seconds. Cover and cook till the mushrooms wilt down. Once the mushrooms have wilted add the the steamed corn, tomato puree, pav bhaji masala, red chili powder, sweet spicy tomato ketchup and salt to taste. Stir well until the masala thickens. Once done stir in the chopped mint leaves and turn off the heat.Getting ahead to make the Mushroom Corn Masala Dosa, heat a tawa on medium flame, once hot spread the dosa batter with the help of a ladle, drizzle ghee or oil and cook until crisp.Once the dosa is cooked, place a spoonful of the Mushroom Corn Masala in the center and fold to serve the dosa.Serve Mushroom Corn Masala Dosa Recipe Using Ragi Idli Dosa Batter along with High-Protein Peanut Chutney Recipe or Green Chutney Recipe and South Indian Filter Coffee Recipe for a complete breakfast meal.