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
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.
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.
- 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.
- Drizzle one tsp of oil on the dosa surface.
- Spread a generous smear of BBQ sauce on the dosa and sprinkle the baby spinach leaves to cover the dosa surface.
- Place the roasted onions and mushrooms on the dosa.
- 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