Mushroom And Cheese Soft Dosa

Share
1 Ratings
5 Reviews
Print
Recipe By Vahchef
9 m
4 servings
28.3 Cals

Philips Air Fryer Kala Jamoon

This guilt free kalajamoon is prepared with very less amount of oil in an airfryer which ...

Bhajaniche Vade - Maharashtrian Multigrain Poori

Bhajaniche vade is deep-fried snack made with ‘Bhajani flour’, a flour of roasted multi-g...

Bread Upma

Bread upma is easy to prepare and instant healthy dish mostly preferred for breakfast, K...

Tava Jeera Cookies

Jeera biscuits has the little sweet and salty taste which is very refreshing with a cup o...

Babycorn Paneer Pakoda

Corn which is indigenous to America is now grown worldwide. It is used as a vegetable, br...

Bagara Baingan

Bagara baingan The hit curry of the party with Biryani, eggplant curry baingan ka Salan i...

Mushroom And Cheese Soft Dosa Recipe, Tila chhatto, How To Make Mushroom And Cheese Soft Dosa Recipe

Name: MUSHROOM AND CHEESE SOFT DOSA
Prep time: 5 min
Cook time: 4 min
Total time: 4 min
Yield: 4

Mushroom and cheese soft dosa is a healthy and tasty dish. Dosa batter made with poha, idli rice, fenugreek seeds and urad dal with an awesome topping of mushroom, cheese, and other healthy vegetables.

About Recipe

Kukka godugu, Kalaan,

How to make MUSHROOM AND CHEESE SOFT DOSA

(1 ratings)

5 reviews so far

Prep time
5 mins

Cook time
4 mins

Total time
9 mins

Author : Vahchef
Main Ingredient : Mushroom

Servings : 4 persons
Published date : January 11, 2019

Ingredients used in MUSHROOM AND CHEESE SOFT DOSA
• Rice, regular - 2 cups.
• Par-boiled rice - 1 cup.
• Urad dal - 1 cup.
• Pressed rice - 1/4 cup.
• Oil - 2-3 tablespoons.
• Fenugreek seeds - 1/4 tea spoon.
• Onion - 1 number.
• Butter - 1 tea spoon.
• Salt - to taste.
• Mushroom, cut into small pieces - 100 grams.
• Black pepper powder - ½ tea spoon.
• Carrot, grated - 1 tablespoon.
• Coriander leaves, chopped - 1 tablespoon.
Method:
Soak rice, parboiled rice or idli rice, urad dal, pressed rice, fenugreek seeds in water for about 4 hours, drain the water and blend to a fine paste. Keep this batter in a warm place to ferment for 12 hours and then use to make the dosa. Add a little salt and mix well. In a hot pan, add chopped onions, butter, a little salt and salt till the onions are translucent. Add Mushroom pieces and salt until their moisture is gone. Add some black pepper powder and salt. Add grated carrots, finely chopped coriander leaves and mix. Cook for few minutes until the mushroom is soft. Transfer the mixture to a plate. For making the soft dosa, take a spoon full of batter and pour it on the hot tawa and spread evenly in a circular motion to make a slightly thick dosa. Sprinkle the mushroom masala over the dosa and drizzle a little oil on the edges of the dosa. Cover the dosa with a lid and just cook for a minute. Remove the lid and grate cheese over the dosa. Cover and cook again for a minute. Fold the dosa, remove. Serve it hot with spicy coconut chutney/tomato pickle.