Loading...
A popular South Indian appetizer, Mushroom 65 features crispy, deep-fried button mushrooms coated in a spicy and tangy batter. The dish is finished with a fragrant tempering of curry leaves, garlic, and green chilies, making it an irresistibly flavorful and addictive snack.
For 4 servings
Prepare the Batter
Coat the Mushrooms
Deep Fry the Mushrooms
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A popular South Indian appetizer, Mushroom 65 features crispy, deep-fried button mushrooms coated in a spicy and tangy batter. The dish is finished with a fragrant tempering of curry leaves, garlic, and green chilies, making it an irresistibly flavorful and addictive snack.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 192.75 calories per serving with 3.6g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Prepare the Tempering
Toss and Serve
Replace mushrooms with cauliflower florets (Gobi 65), paneer cubes (Paneer 65), or baby corn.
For a healthier alternative, arrange the battered mushrooms on a baking sheet, spray with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and crisp.
Add a pinch of asafoetida (hing) to the batter for a traditional flavor, or a teaspoon of soy sauce to the final tempering for an Indo-Chinese twist.
Mushrooms are a good source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy production and maintaining a healthy nervous system.
Mushrooms contain antioxidants like selenium and ergothioneine, which help protect body cells from damage caused by free radicals.
Garlic and mushrooms both have properties that can help support the immune system, making your body more resilient against infections.
The origin is debated, but a popular theory is that the dish was introduced in 1965 at the Buhari Hotel in Chennai, India. Other theories suggest it was originally made with 65 spices or was the 65th item on the menu.
While mushrooms themselves are healthy, this dish is deep-fried, which adds significant fat and calories. It's best enjoyed in moderation as a special treat. A baked version can be a healthier alternative.
One serving of approximately 128g contains around 250-300 calories, primarily from the oil used for frying and the batter ingredients.
Yes. Replace the maida (all-purpose flour) with an equal amount of chickpea flour (besan) or a gluten-free all-purpose flour blend. Rice flour and corn starch are naturally gluten-free.
The key is to ensure the mushrooms are very dry before battering, use a thick batter, fry in hot oil in small batches, and toss with the sauce just before serving.