To make Cheese Dosa, prepare a batter from soaked and ground rice and urad dal, allowing it to ferment overnight. Heat a griddle, spread a ladle of batter in a thin layer, and cook until golden. Add grated cheese, and toppings like chopped onions, chilies, and coriander for added flavor. Let the cheese melt and the dosa crisp up before folding it in half or rolling. Serve hot with coconut chutney, tomato chutney, or sambar. This fusion of crispy dosa and creamy cheese is perfect for a comforting and flavorful meal.
Ingredients
For the Dosa Batter
- 1 cup rice (use idli rice or regular rice)
- ¼ cup urad dal (split black gram)
- ¼ teaspoon fenugreek seeds (optional, for flavor and fermentation)
- Salt to taste
- Water for soaking and grinding
For Making Cheese Dosa
- ½ cup grated cheese (mozzarella, cheddar, or processed cheese)
- 1 tablespoon butter or oil (for cooking the dosa)
- ¼ cup finely chopped onions (optional, for extra flavor)
- 1-2 finely chopped green chilies (optional, adjust based on spice preference)
- Finely chopped fresh coriander (for garnish)
Instructions
Step 1: Preparing the Dosa Batter
- Soak the Rice and Dal: Rinse the rice and urad dal thoroughly. Soak them separately in water for at least 4-6 hours. You can also add fenugreek seeds to the urad dal for better fermentation.
- Grind the Batter: Drain the water and grind the urad dal with fenugreek seeds first. Add a little water while grinding to achieve a smooth, fluffy batter. Transfer this to a large mixing bowl. Next, grind the rice with a bit of water until smooth but slightly grainy. Mix both batters together.
- Ferment the Batter: Add salt to the batter, mix well, and cover it. Let the batter ferment for 8-12 hours (overnight works well) in a warm place. The batter should rise and become airy when fermented properly.
Step 2: Preparing the Cheese Dosa
- Prepare the Griddle (Tawa): Heat a non-stick dosa tawa or cast-iron griddle over medium heat. Make sure it is hot enough by sprinkling a few drops of water on it; the water should sizzle and evaporate immediately.
- Spread the Batter: Take a ladle full of fermented dosa batter and pour it onto the center of the tawa. Using the back of the ladle, gently spread the batter in a circular motion from the center outward to form a thin layer. This should create a large, thin circle (about 8-10 inches in diameter).
- Add Oil or Butter: Drizzle a little oil or spread some butter around the edges of the dosa to make it crispy. Allow the dosa to cook on medium heat. As it cooks, the edges will start to lift and turn golden brown.
- Add Cheese and Toppings: When the dosa is almost fully cooked (around 3-4 minutes), sprinkle the grated cheese evenly over the surface. You can also add finely chopped onions, green chilies, and coriander on top for extra flavor.
- Cook Until Cheese Melts: Let the dosa cook for another 1-2 minutes until the cheese starts to melt. For a cheesier flavor, you can add an additional layer of grated cheese.
- Fold and Serve: Once the cheese has melted and the dosa is crispy, fold the dosa in half or roll it up gently. Serve immediately with your favorite chutneys and sambar.
Serving Suggestions
- Coconut Chutney: A classic side for dosas, made with fresh coconut, green chilies, and tempered with mustard seeds and curry leaves.
- Tomato Chutney: Adds a tangy flavor that pairs well with the cheese.
- Sambar: A spicy and tangy lentil soup with vegetables that complements the dosa beautifully.
Tips for Making the Perfect Cheese Dosa
- Consistency of Batter: The dosa batter should be of a pouring consistency. Too thick, and the dosa will be heavy; too thin, and it won’t spread well.
- Fermentation: Proper fermentation is key to making a crispy dosa. The batter should have a slightly sour smell, indicating that it’s fermented well.
- Use of Cheese: Mozzarella cheese melts beautifully, but processed or cheddar cheese also works well for a different flavor.
- Cooking Temperature: Keep the tawa at medium heat. If it’s too hot, the dosa will brown too quickly, and the cheese won’t have time to melt.
- Crispiness: For extra crispiness, use butter or ghee instead of oil while cooking the dosa.
