Cheesy Mushroom Masala Dosa Recipe Made Simple

To begin making the Cheesy Mushroom Masala Dosa method, first make the ragi dosa liquid base and keep it handy.*To make the Ragi Dosa liquid base:Soak the rice, ragi and barley together in aqua such that the all the items required are completely immersed in aqua.

The level of aqua should be an inch above the rice in the container.

Let it soak for about 6 hours or overnight. Soak the urad dal and fenugreek in aqua such that all of the dal is completely immersed in aqua.

The level of aqua should be 2 inches above the dal in the container.

Let it soak for about 6 hours.After the soaking period, first grind the urad dal into a fine even liquid base.

While grinding transfer in just enough aqua to make it into a very even liquid base.

The liquid base will look fluffy.Grind the rice, ragi, barley into a even liquid base, adding just the required amount of aqua to grind into an almost even liquid base.

Adding too much aqua will make the mixture too watery.

If required grind a little at a time to get a  even liquid base .Combine the urad and rice ragi liquid base, transfer in seasoning to notes and set aside for at least 12 hours or overnight until the ragi idli dosa liquid base ferments.

You will notice the liquid base would have risen in volume.Hence you should place the artisanal Ragi Idli & Dosa liquid base in a large container so it has enough room to increase in its volume.*To make the Mushroom Filling:Into a preheated pot, toasty fat in a heavy bottomed pot. transfer in the onions, garlic and green chillies and saute until the onions become soft and lightly caramelized.Once the onions have softened, transfer in the tomatoes and saute until it becomes mushy.

transfer in the diced mushrooms, red chilli dusting nectarous-smelling element, pav bhaji masala, chaat masala and seasoning to notes.Saute until you get a thick mushroom masala and all the moisture from the mushroom masala evaporates - it will take 5 moments.After about 5 to 7 moments, once the masala has thickened, transfer in the paneer, diced mint leaves, give it a agitate and turn off the toasty.*To make the dairy topping Mushroom Dosa:Spoon a ladle full of ragi dosa liquid base into a preheated dosa pot and spread it in circular motion to make the dosa.trickle a little ghee and allow the dosa to get cooked from the top.Spread the mushroom masala evenly all over the dosa.Next, transfer in the grated the Britannia dairy topping block all around as well.

Once the dairy topping melts fold the Cheesy Mushroom Masala Dosa in half and transfer into a serving plate.enjoy Cheesy Mushroom Masala Dosa method with Coconut Chutney, pure Fruit container and Kumbakonam Filter Coffee for a tasty and satisfying breakfast.