Rosti with Mushroom
Top Rated Recipe
Key Details:
prep time: 30 minutes
Cook time: 10 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Indian
Key Ingredients:
Potatoes
Onions
Mushrooms
Black pepper powder
Olive oil
Butter
About Rosti with Mushroom
Table of Contents
A popular Swiss
breakfast snack
- Medium potatoes, boiled, peeled and grated 4
- Button mushrooms, chopped 4 to 5
- Medium onion, chopped 1
- Black pepper powder 1 tsp
Step 1. Take potatoes in a mixing bowl, add onion, mushrooms, black pepper powder and salt and mix well.
Step 2. Heat butter and olive oil in a non-stick pan, spread the potato mixture on it and shallow-fry, turning sides, till crisp and golden on both sides.
Read MoreIngredients
- Medium potatoes, boiled, peeled and grated 4
- Button mushrooms, chopped 4 to 5
- Medium onion, chopped 1
- Black pepper powder 1 tsp
- Salt to taste
- Butter 2 tbsps
- Olive oil 1 tbsp
How to Make Rosti with Mushroom (Stepwise Photos)
Method
- Take potatoes in a mixing bowl, add onion, mushrooms, black pepper powder and salt and mix well.
- Heat butter and olive oil in a non-stick pan, spread the potato mixture on it and shallow-fry, turning sides, till crisp and golden on both sides.
- Transfer onto a serving plate, cut into wedges and serve hot.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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