Mushroom Corn Masala Dosa Recipe Using Ragi Idli Dosa Batter Step By Step

To begin making the Mushroom Corn Masala Dosa preparation guide Using Ragi Idli Dosa mixture, we will first make the Ragi dosa Idli mixture. To make the Ragi Idli Dosa batterSoak the rice and ragi together in aqua such that the all the elements are completely immersed in aqua.

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

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

The level of aqua will be 2 inches above the dal in the mixing bowl.

Let it soak for about 6 hours.Once soaked, you can grind the mixture.First grind the urad dal into a fine velvety mixture.

While grinding just enough aqua to make it into a very very velvety mixture.

The mixture will look fluffy.Grind the rice and ragi into a velvety mixture, adding just the required amount of aqua to grind into a almost velvety mixture.

Adding too much aqua will make the mixture too watery.

If required grind a little at a time to get a almost velvety mixture .The rice, ragi mixture is a just slightly coarser, but the urad dal mixture is super velvety.Combine the urad dal mixture and rice ragi mixture, toss in seasoning to savor and set aside for at least 12 hours or overnight until the ragi idli dosa mixture ferments.

You will notice the mixture would have risen in volume.Hence you should place the Ragi Idli & Dosa mixture in a large container so it has enough room to increase in its volume.To make the Mushroom Corn Masala Preheat a wok and toss in cooking oil.

toss in the onions, capsicum and garlic and saute until the onions are soft and golden in colour. Once the onions are cooked toss in the mushrooms saute for a few seconds.

wrap and arid-fry till the mushrooms wilt down.

Once the mushrooms have wilted toss in the the steamed corn, tomato puree, pav bhaji masala, red chili ground mix, honeyed fiery tomato ketchup and seasoning to savor. agitate well until the masala thickens.

Once done agitate in the finely sliced mint leaves and turn off the mildly hot.Getting ahead to make the Mushroom Corn Masala Dosa, mildly hot a tawa  on medium flame, once fiery spread the dosa mixture with the help of a ladle, splash ghee or cooking oil and arid-fry until crisp.Once the dosa is cooked, place a spoonful of the Mushroom Corn Masala in the center and fold to dish up the dosa.dish up Mushroom Corn Masala Dosa preparation guide Using Ragi Idli Dosa mixture along with High-Protein Peanut Chutney preparation guide or Green Chutney preparation guide and  South Indian Filter Coffee preparation guide for a complete breakfast meal.