Mushroom and Cheese Dosa
by rashmirege

You can make different fillings each time, mushrooms and cheese is a nice combination. Enjoy!!

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Mushroom and Cheese Dosa recipe - How to make Mushroom and Cheese Dosa

50 gms mushrooms (khumbh)
1 slit green chilli
2 tbsp schezuan sauce
salt to taste
3/4 cup grated processed cheese
1/2 tsp black peppercorns (kalimirch) powder
2 cups instant dosa mix

Method

Cut the mushrooms and chilli in thin halved slices.
In a bowl combine mushroom, chilli, schezuan sauce, cheese, salt and pepper powder together.
Heat a non-stick tava (griddle) and sprinkle a little water on it. It should steam immediately.
Pour a ladleful of the dosa batter on the tava (griddle) and spread in a circular motion to make a 125 mm. (5") thin dosa.
Smear a little oil along the sides, and immediately spread enough mushrooms and cheese mixture(as much as you like) to layer the dosa and cover with a lid until the dosa is done and the cheese has melted.
Repeat with the remaining batter to make 5 more dosas.
Serve hot with coconut chutney and sambhar.

Handy tip:

Alternately, you could cook the mushrooms first with sauce in a little oil and then spread it on the dosa with cheese.

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Reviews

Barbara Lewis

on 29 Feb 20 09:42 PM

Foodie #564183

on 10 Apr 12 10:15 PM

A conflict between desire for authenticity and a desire for speed and simplicity is well-expressed in this recipe, for me. The 'instant dosa' batter makes it simple. The filling is tasty, and easy, but not-at-all Indian (or so it seems to me) rather, perhaps, Chinese-fusion? The processed cheese doesn't seem to fit anywhere. I wonder how it would be with paneer? NO - processed cheese melts, paneer doesn't (it turns out). Nevertheless, these dosai are quick and yummy.