BABYCORN MUSHROOM MASALA DOSA (SPROUTED RAGI DOSA)

Masala dosa had always been majority of South Indians fav tiffin variety. Usually masala dosa means it is potato masala but now the choices have multiplied and there are tiny eat outs only selling variety of masala dosa.


Usually it is made with normal dosa batter. I wanted to use finger millet for making dosa. Sprouted ragi at home and ground the batter was doubtful if the dosas will turn perfect so soaked a cup of brown rice and added while grinding. 

What you need:
Ragi sprouts – 3 cups
Brown Rice – 1 cup
Uradh dhal – 1 cup
Salt as reqd


How to make:
Soak ragi the before nite nxt day morning discard the water and add the ragi in a muslin cloth and allow to sprout for 24 hrs. 


Soak brown rice for 5 hrs, uradh dhal for couple of hours and grind sprouted ragi, brown rice and dhal separately until smooth, mix the batters, add salt and mix well and ferment for 3 – 4 hrs and refrigerate the batter.


Next day remove and make dosas.


What you need for Masala:
Baby corn – 6 nos, chopped n par boiled
Mushrooms –  1 pkt, chopped
Onion – Half, chopped
Tomato – Half, chopped
Green chillies – 1 no, chopped
Ginger garlic paste – ½ tsp
Turmeric powder – ½ tsp
Coriander powder – ½ tsp
Red chilli powder – 1 tsp
Garam masala – pinch
Cumin seeds – ½ tsp
Salt as reqd
Oil  – 1 tsp
Coriander leaves


How to make:
Heat oil in a pan add cumin seeds saute and add onions, green chillies, ginger n garlic paste and saute well.


Add tomatoes, baby corn and saute well. Now add mushroom, turmeric, red chilli, coriander, garam masala, salt and mix well add half cup water and cook until it becomes dry.


Sprinkle coriander leaves and make dosas stuff the masala n serve hot!!

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