Cheese Dosa Recipe Swasthi S Recipes

About Cheese Dosa

Cheese dosa is a popular South Indian rice & lentil crepe topped with sauce or curry, crunchy veggies, fresh herbs and plenty of cheese. It is a savory crepe made with the traditional dosa batter, onions, green chili, coriander leaves and tomato or hot sauce. This savory crepe version is popular in restaurants in India and Singapore. It is also a popular street food. I once visited an eatery in Tamil Nadu that boasted of 27 dosa varieties including chocolate and Manchurian dosa. But the cheese dosa version beats most other combos, and it is as addictive as Masala dosa. This cheese dosa comes together rather quickly when you have fermented rice-lentil batter ready in the fridge. You can use store bought dosa batter or make it from scratch following my Dosa batter recipe here. The method of making this is much similar to the traditional dosa where we spread the batter to a thin crepe over a hot griddle. Once the base cooks and becomes crisp, spread your favorite sauce, chutney or thick spicy curry and then sprinkle chopped onions, carrots, herbs and finish with a generous amount of grated mozzarella cheese. Within minutes the cheese melts and your cheese dosa is ready to dig into. Although this dish does make a wholesome morning meal that nutritionists keep talking about, you can always pack this for a meal-on-the go or serve as a light Dinner. More Indian breakfast recipes,UpmaIdliVadauttapampoha

How to Make Cheese Dosa (Stepwise photos)

We will need dosa batter that can make crisp dosas. I make cheese dosa using the 1st recipe from this dosa recipe post. You can also use this restaurant style masala dosa batter. If you love soft spongy dosas, then you can also use the batter of set dosa recipe.
Make sure the batter is slightly thick but of good spreading consistency to yield crisp cheese dosa.
Grease or season your pan very well. I season my pan with oil after every wash and wipe off with tissue to get rid of excess oil. If you are new to using cast iron griddle, please refer my dosa post for details. Heat the pan until hot enough. Regulate the flame to medium and pour one ladle full of batter.
Quickly spread it evenly to a round dosa.
Allow the batter to slightly dry up on top. Sprinkle onions as much as you wish. You can also add thick grated carrots. Add 1 tbsp of any sauce or chutney. You can use whatever chutney or thick gravy you have at home. The gravy must be thick and of dropping but not pouring consistency. I used sweet and hot red chilli sauce here.
Spread everything well. Avoid adding too much sauce or curry. Add 1 tsp oil towards the edges.
Cover and cook for 2 minutes so the onions cook well.
Open the lid. Roast the dosa further on a slightly higher flame until the edges begin to leave the pan. Sprinkle coriander leaves.
Lift it slightly and check if the dosa has become crisp. Add grated cheese as per your liking. Also add green chilies or red chili flakes (optional).
When the cheese begins to melt. Switch off. Fold as per your liking. I prefer to fold mine like a triangle. Serve cheese dosa hot. I usually cool it slightly on a cooling rack and then transfer to plate. This way it remains crisp for longer. The dosa begins to turn soft as it cools down. To make the next dosa, make sure the pan is hot enough but not smoking hot. Stir the batter well before to use it. Related Recipes