Cheese Dosa Recipe

Batter prep

If using ready fermented batter, stir it gently. Adjust to pourable pancake-batter consistency by whisking in up to 1/4 cup water so it spreads easily but isn't too thin. Add 1 tsp salt and mix. Taste a small spoonful and adjust salt if needed.

Heat pan

Heat a heavy cast-iron tava or nonstick skillet over medium-high heat until hot. Reduce heat to medium. To test, sprinkle a few drops of water; they should sizzle and evaporate quickly.

Make dosa

Lightly grease the pan with 1/2 tsp oil. Pour a ladle (about 1/3 to 1/2 cup) of batter onto the center and immediately using the back of the ladle spread in a circular motion outward to form a thin 8–10 inch crepe. Drizzle about 1/2 tsp oil or ghee around the edges and a few drops on top. Cook on medium heat until the bottom turns golden brown and crisp, about 2–3 minutes. Do not flip.

Add cheese filling

Quickly sprinkle a generous layer (about 1/4 cup cheddar + 1/4 cup mozzarella) over one half of the dosa while the top is still slightly wet so the cheese begins to melt. Sprinkle a pinch (about 1/8 tsp) black pepper, 1/2 tsp chopped cilantro and a few bits of green chili if using. Continue to cook another 1–2 minutes on low-medium heat until cheese is melted and edges are crisp.

Fold & keep warm

Fold the dosa in half over the filling or roll it, press gently for 10–15 seconds so it seals. Transfer to a warm plate and keep covered (use a kitchen towel) while you make remaining dosas. Repeat batter spreading and filling for remaining dosas, using remaining batter and about 1/2 tsp oil per dosa. Yield: about 6 medium dosas.

Combine shredded cheddar and mozzarella in a bowl. Mix in chopped cilantro, finely chopped green chili (optional), and freshly ground black pepper. Keep refrigerated until ready; sprinkle onto each dosa as directed above so it melts from the dosa's heat.

Cook dal

In a small pot combine 1/2 cup toor dal and 1.5 cups water. Bring to a boil, skim foam, then simmer covered until dal is soft and breaking down, about 20–25 minutes (or pressure cook 2–3 whistles). Mash lightly and set aside.

Cook vegetables

In another saucepan, add 1/2 cup water, 1 cup mixed chopped vegetables, 1/4 tsp turmeric, and 1/4 tsp salt. Simmer until vegetables are tender, about 8–10 minutes.

Combine & season

Add cooked dal to the vegetables, stir in tamarind pulp, 1 tbsp sambar powder, remaining salt (adjust to total 3/4 tsp), and remaining 1/2 cup water to reach desired consistency. Simmer together 5–7 minutes so flavors meld. Adjust thickness: sambar should be pourable but not watery.

Tempering

In a small frying pan heat 1 tsp oil over medium heat. Add 1/2 tsp mustard seeds; when they pop add curry leaves and a pinch of asafoetida. Pour this tempering into the sambar and stir. Keep sambar warm and serve alongside dosas.

Grind chutney

In a blender, combine grated coconut, roasted chana dal, 1 green chili, tamarind, and 1/4 cup water. Grind to a smooth to slightly coarse paste, adding more water by teaspoon if needed. Transfer to a bowl and adjust salt to 1/2 tsp.

Temper chutney

Heat 1 tsp oil in a small pan, add 1/2 tsp mustard seeds; when they pop add 1/2 tsp urad dal and fry until golden, then add one dry red chili (broken) and curry leaves. Pour the hot tempering over the chutney and mix. Serve at room temperature with dosas.