Ingredients
Equipment
Method
- Prepare the dosa batter if using homemade, or use ready-made fermented batter. Adjust consistency with water if too thick—it should be easily spreadable.
- Prepare the filling: Grate the cheese. Finely chop onions, capsicum, green chili, and coriander leaves if using.
- In a bowl, mix the grated cheese with chopped vegetables (if using), red chili flakes, oregano, black pepper, and salt. Be cautious with salt as cheese can be salty.
- Heat a dosa tawa or non-stick pan over medium-high heat. Once hot, sprinkle a few water drops—they should sizzle and evaporate. Reduce heat to medium.
- Pour a ladleful of dosa batter in the center. Using the back of the ladle, quickly spread it outward in a circular motion to form a thin, even circle.
- Drizzle ½ tsp butter or oil around the edges and on the surface. Cook for 1-2 minutes until the bottom is set and the edges start to lift.
- Sprinkle the cheese mixture evenly over the dosa. For a stuffed version, place the mixture on one half.
- Cover the pan with a lid for 1-2 minutes to help the cheese melt evenly.
- Once the cheese has melted and the dosa underside is golden brown and crisp, fold it in half or roll it. If you placed filling on one half, fold the other half over.
- Press gently with the spatula and cook for another 30 seconds. For extra crispiness, flip and cook the other side briefly.
- Remove from the tawa and transfer to a plate. Repeat with the remaining batter and cheese mixture.
- Serve the cheese dosa immediately while hot and crispy, with tomato ketchup or green chutney on the side.
Notes
Cheese Selection: Mozzarella gives the best melt and stretch. Cheddar adds sharp flavor. Processed cheese (like Amul) is a common, creamy choice in India. Mixing cheeses works well.
Dosa Batter: Use well-fermented batter for optimal crispness and tang. Ready-made batter from stores or batter mixes save time. Adjust consistency for easy spreading.
Filling Variations: Keep it simple with just cheese, or add finely chopped onions, bell peppers, sweet corn, jalapeños, or even paneer. Pre-cook vegetables like mushrooms if using.
Cooking Tips: Use medium heat to melt cheese without burning the dosa. Covering with a lid is key for even melting. A non-stick pan helps prevent sticking. Use butter for a richer flavor.
Serving: Best served immediately. Pairs well with ketchup, green chutney, or a simple salad. Can be cut into pieces for sharing.
Quick & Kid-Friendly: A perfect way to get kids to eat dosa. Omit green chilies for them. You can also make mini cheese dosas.