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Cheese Dosa: Easy Dosa Recipe

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Cheese dosa is a perfect example of commercialisation of south Indian recipes. Ideally dosa recipes where not made with European ingredients like cheese but when the world is a global village you have to adapt and modify. So Cheese dosa has become something of a urban phenomenon finding its place in posh menus. However the truth remains that it is actually a very easy dosa recipe to try at home. You just need to make some minor adaptations to the original dosa recipe and you are through.

This South Indian recipe makes things interesting by adding some extra ingredients like coriander leaves and onions. You can make both as a plain or masala dosa (in which case you have to prepared the potato masala stuffing).

Ingredients For Cheese Dosa:

1. Urad Dal or Black Grams 1 cup (soaked in water 5-6 hours)
2. Rice 2 cup (soaked in water 5-6 hours)
3. Fenugreek or methi seeds 1 cup (soaked in water 5-6 hours)
4. Cheese 3 cubes grated)
5. Onion 1 (chopped finely)
6. Coriander leaves 1 tablespoon (chopped finely)
7. Green chillies 2 (minced)
8. Salt as per taste
9. Oil 1 tablespoon

Procedure For Making Cheese Dosa:

  • Soak the three main ingredients for the dosa, urad dal, rice and fenugreek seeds three different containers. You can leave them overnight.
  • Blend them together with a little bit of water to form the batter for dosa. Fenugreek seeds give the golden colour and consistency to dosas.
  • Add salt as per taste to this batter and mix with finely chopped onions.
  • Take a flat frying pan and heat it to 200 degrees. When it starts fuming add oil.
  • Take a round deep ladle and pour batter on the pan. Spread it in circular motion with the back of the ladle.
  • Sprinkle coriander leaves and green chillies on the dosa. Grate 2 cubes of cheese quickly on it.
  • Fold the dosa into half and remove from flame. You can grate another cheese cube on its top surface.

Serve cheese dosa with sambar and chutney just like plain dosas.

Story first published: Monday, January 2, 2012, 15:39 [IST]
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