Cheese Dosa Recipe is one of my favorite street-food from Mumbai. I often make cheese dosa at home and we all love them. This recipe is great for kid’s lunch box or even as a snack or quick meal. This recipe comprises of crispy plain dosa topped with grated cheese.
You could add any kind of cheese like mozarella, processed or cheddar cheese. I have used cheddar cheese for this recipe. For variation you could add some chili flakes, pepper powder, herbs or oregano. If you wish you could make a chutney but the recipe doesn’t require it.
I have always eaten cheese dosa, cheese masala dosa and also cheese uttappa at udipi joints and posh restaurants. The combination of cheese plus dosa drives me crazy to have them even more. Cheese dosa is an ideal snack for fussy kids and some fussy adults too.
This Cheese Dosa Recipe could be eaten just like that as a quick snack or meal. Just make a hot tea or coffee along and enjoy. This tastes best when served hot. If you are not fond of cheese then add potato vegetable or serve the dosa with chutney or sambar.
You could use a ready idli -dosa batter or make the batter home. I have made with the left over home-made dosa batter.
Cheese Dosa Recipe below:
- 1 cup of ready idli or dosa batter or follow the dosa batter instructions given below
- 3 cups of ukda chawal/ idli rice / short grained rice used for idlis
- 1.5 cup of split black lentils (urad dal)
- salt as per taste
- water as required
- 2-3 tbsp oil for frying dosas
- 1 cup grated cheese of any kind ( I used cheddar cheese)
- Wash the rice, soak the rice in water for 4-5 hrs. If the rice is looking dry add more water.
- Wash the urad dal and soak them in water separately for 4-5 hrs. Add more water if required.
- Drain excess water from the soaked rice and urad dal. Combine them into a blender and grind until smooth, soft batter is formed.
- You could grind them into batches if it's over-loading your grinder. Combine the dosa batter into a large vessel.
- Allow the batter to ferment for 6-8 hrs, it may take longer if your country is cold.
- Remove a cup of fermented batter, add little salt and little water to dilute the batter. Keep the rest of batter into the fridge or freezer.
- Place a dosa tava or pan over the heat. Grease the tava with oil and wipe with a slice of onion or a potato slice. Again add few drops of oil.
- Once the pan is hot, but not very hot, add a scoopful of dosa batter towards the center. Now spread the batter in a circular motion from the center towards the edges with the help of small bowl (vati) or a spoon.
- Sprinkle and spread some oil over the dosa. When you see the edges changing color and becoming crisp. Flip the dosa other side and cook again.
- Once dosa is crisp and brown, spread some grated cheese at the center of the dosa.
- Don't flip the dosa which has cheese again else the cheese would get stuck to the pan.
- Now remove the dosa from the pan and bring the edges of the dosa from each side forming a cylindrical log shape. Chop them into slices and serve cheese dosa hot topped with more grated cheese.
2. Also the heat should be medium else they might get burnt.
3. The batter has to be blended well else the result won't be good.
4. If you want thin, paper dosas then spread them thinly.
5. The dosa batter is not very thick like the idli or uttappam batter. So add little water to dilute but don't make the batter thin it has to be of medium consistency.
6. Use any cheese of your choice.
7. For variation you could add some chili flakes, pepper powder, herbs or oregano.
8. If you aren't fond of cheese then add cottage cheese or eat them plain.