Barbeque Dosa


Barbeque Dosa with

Portobello Mushrooms and Spinach

A special thank you to Nalini Mehta and Route to India for sharing this recipe with us. For a deeper immersion in the Indian Culture, classes, and other events, visit their page:

Dosa Batter Ingredients

1 cup hulled/split black gram ( white urad dal/lentil)

3 cup long-grain basmati rice

1 tsp. fenugreek seeds


Batter Preparation:

1. Rinse rice and lentil thoroughly. Soak separately in water for about four to five hours or overnight. Rinse and soak fenugreek seed separately or with urad dal/lentil as well.

2. Grind lentil and fenugreek seeds together, and rice separately for at least 15- 20 minutes until it becomes a fine paste. Add minimum amount of water. Grinding is key to  dosa batter. Grind rice and dal separately first and then grind both together for another 5 minutes in a food processor. Make sure to give the food processor short breaks so that it does not overheat. If using a Vitamix or a strong blender, blend all ingredients together with 1/2 cup water until ground to a fine paste.

3. Set aside overnight (minimum six hours) for fermentation. Add salt to batter and mix well.


Filling Ingredients/Prep

1 cup olive oil
3 tablespoon balsamic oil
1 teaspoon crushed black pepper
½ teaspoon salt
2 cups portobello mushrooms sliced (1/2 inch thick )
                                                                                           1 cup Crown BBQ sauce
2 cups baby spinach or baby arugula
2 cups onions sliced

  • Mix the oil and vinegar with a whisk until well incorporated adding salt and pepper.
  • Clean mushrooms by wiping them with a damp cloth. Cut them into ½ inch thick slices.
  • Marinate mushrooms in half of the oil vinegar mix for 5 minutes and bake at 375 F preheated oven for 10-15 minutes until mushrooms are soft and meaty. Let them cool.
  • Roast the onions after coating it in the remaining vinegar mix for 20 minutes at 400F until onions are caramelized. Keep aside and let it cool.



  1. On a hot non stick griddle or in a flat non stick frying pan or griddle, pour a ladle full of the batter onto the center of the pan. Spread, moving quickly from the inside out in a circular motion, making it into a thin crepe.
  2.  Drizzle one tsp of oil on the dosa surface.
  3. Spread a generous smear of BBQ sauce on the dosa and sprinkle the baby spinach leaves to cover the dosa surface.
  4. Place the roasted onions and mushrooms on the dosa.
  5.  Let it cook for 2-3 minutes until the sides of the dosa start to come off the pan and its surface starts to brown slightly. Fold dosa in half and serve hot