Earthy mushrooms simmered in a fiery, aromatic gravy made from a freshly ground Chettinad spice blend. This classic South Indian curry brings a burst of complex flavors, perfect with parotta or steamed rice.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
225cal
6gprotein
22gcarbs
15g
Ingredients
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
5 count Dry Red Chilies (Adjust quantity based on desired heat level)
1 inch Cinnamon Stick
4 count Cloves
2 count Green Cardamom
1 count Star Anise
1 tsp Stone Flower (Also known as Kalpasi; optional but highly recommended for authentic flavor)
Crispy, golden-brown crepes made from a fermented rice and lentil batter. A beloved South Indian breakfast staple, this dosa recipe is light, airy, and naturally gluten-free. Perfect when served hot with sambar and coconut chutney. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.
Crispy dosa with protein-packed, aromatic Mushroom Chettinad Masala. A perfectly spiced, energy-giving treat!
This chettinad dish is perfect for dinner. With 470.41999999999996 calories and 14.629999999999999g of protein per serving, it's a high-fiber option for your meal plan.
fat
0.25 cup Grated Coconut (Fresh or desiccated can be used)
1 tsp Poppy Seeds (Also known as Khus Khus)
400 g Mushrooms (Button or cremini, cleaned and halved or quartered)
3 tbsp Gingelly Oil (Also known as Indian sesame oil)
1 tsp Mustard Seeds
10 count Curry Leaves (Fresh leaves are preferred)
2 count Onion (Medium-sized, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 count Tomato (Medium-sized, pureed)
0.5 tsp Turmeric Powder
1 tsp Tamarind Paste (Diluted in 2 tbsp warm water)
1.25 tsp Salt (Adjust to taste)
1 cup Water (For the gravy, adjust as needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala Paste
Heat a heavy-bottomed pan over low-medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dry red chilies, cinnamon, cloves, cardamom, star anise, and stone flower. Dry roast for 2-3 minutes until fragrant, stirring continuously to prevent burning.
Add the grated coconut and poppy seeds to the pan. Continue to roast for another 1-2 minutes until the coconut turns light golden brown.
Remove the spice mixture from the heat and allow it to cool completely.
Once cooled, transfer the mixture to a blender or spice grinder. Add 2-3 tablespoons of water and grind to a smooth, thick paste. Set this Chettinad masala paste aside.
2
Sauté the Aromatics
In the same pan, heat the gingelly oil over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the fresh curry leaves and sauté for about 30 seconds until they turn crisp.
Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
Stir in the ginger-garlic paste and sauté for another 1-2 minutes until the raw aroma disappears.
3
Cook the Mushrooms and Masala
Pour in the tomato puree. Cook for 4-5 minutes until the mixture thickens and you see oil separating at the edges.
Add the turmeric powder and salt. Mix well.
Add the cleaned and halved mushrooms. Sauté for 5-7 minutes. The mushrooms will release water and shrink in size.
Add the prepared Chettinad masala paste. Stir well to coat the mushrooms and cook for 3-4 minutes, allowing the flavors to meld.
4
Simmer and Finish the Curry
Pour in the diluted tamarind water and 1 cup of fresh water. Stir everything together to combine.
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan with a lid, and let it simmer for 8-10 minutes.
Continue simmering until the gravy reaches your desired consistency and oil begins to float on the surface.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
Servings4
Serving size: 2 pieces
246cal
9gprotein
35gcarbs
8gfat
Ingredients
1.5 cup Idli Rice (Parboiled rice is a good substitute.)
0.5 cup Urad Dal (Use whole, skinless urad dal.)
2 tbsp Chana Dal (Adds to the golden color and crispiness.)
0.5 tsp Methi Seeds (Aids in fermentation and adds flavor.)
0.25 cup Thick Poha (Helps in achieving a soft texture inside.)
1 tsp Salt (Add after fermentation. Use non-iodized salt for best results.)
2.5 cup Water (For grinding, plus more for soaking. Use cold water for grinding.)
2 tbsp Gingelly Oil (For cooking the dosas. Ghee or any neutral oil also works.)
Instructions
1
Soak the Rice and Lentils (6 hours)
In a large bowl, combine the idli rice and chana dal. Rinse them under running water 4-5 times until the water runs clear.
In a separate medium bowl, combine the urad dal and methi seeds. Rinse them 2-3 times.
Add enough fresh water to each bowl to cover the contents by at least 2 inches. Let both bowls soak for a minimum of 6 hours or up to 8 hours.
2
Grind the Batter (20 minutes)
Just before grinding, rinse the thick poha and soak it in 1/2 cup of water for 15 minutes until it softens.
Drain the water from the urad dal and methi seeds. Transfer them to a wet grinder or a high-speed blender. Grind to a very smooth, fluffy, and voluminous paste, adding about 1 cup of cold water gradually. Transfer this batter to a large pot or container (at least 4-5 quarts to allow room for fermentation).
Next, drain the water from the rice and chana dal. Add them along with the soaked poha to the same grinder.
Grind to a smooth yet slightly coarse paste (like fine semolina). Add about 1 to 1.5 cups of cold water as needed. The rice batter will not be as fluffy as the dal batter.
Pour the rice batter into the pot with the dal batter. Using your clean hands, mix both batters together thoroughly for 2-3 minutes. This traditional method helps initiate fermentation.
Cover the pot with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8 to 12 hours. Ideal spots include an oven with the light on (but oven off) or an Instant Pot on the 'Yogurt' setting.
The batter is fermented when it has risen, looks bubbly and porous, and has a pleasant, tangy aroma.
Once fermented, add the salt and gently mix the batter. Do not overmix, as this will deflate the air pockets. If the batter is too thick, add a few tablespoons of water to achieve a smooth, pourable consistency, similar to a thin pancake batter.
4
Cook the Dosas (2-3 minutes per dosa)
Heat a cast-iron or non-stick tawa (griddle) over medium-high heat. To test if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Grease the tawa lightly with oil using a paper towel or half an onion.
Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
Immediately, using the back of the ladle, spread the batter in a continuous circular motion from the center outwards to form a thin, even crepe.
Drizzle about 1/2 teaspoon of oil or ghee around the edges and a little on top.
Cook for about 1-2 minutes, or until the bottom surface turns golden brown and crispy, and the edges begin to lift from the tawa.
Fold the dosa in half or roll it up. There is no need to flip and cook the other side for thin dosas.
5
Serve Immediately
Serve the hot, crispy dosas immediately with sambar, coconut chutney, and tomato chutney.
