Cheese Dosa Recipe

Soak ingredients

Rinse 1 cup rice and 1/4 cup urad dal separately under running water until water runs clear. Rinse 1/4 cup poha once. Combine rice, urad dal, poha and 1/2 tsp fenugreek seeds in a bowl and cover with water (about 400 ml). Soak for 4–6 hours or overnight at room temperature.

Grind batter

Drain soaking water. Reserve some of the soak water. In a blender or wet grinder, add urad dal first with about 150–200 ml water and grind to a smooth, airy paste (3–6 minutes). Transfer to a large bowl. Grind rice, poha and fenugreek with 150–200 ml water to a slightly grainy but smooth batter. Combine both batters in the large bowl; add additional water if needed to reach a pourable pancake-batter consistency (~400–500 ml total).

Ferment batter

Stir in 1 tsp salt. Cover bowl loosely and ferment in a warm place for 8–12 hours until batter doubles in volume and has tiny bubbles. In cold weather, allow longer or keep in an oven with the light on.

Adjust batter before cooking

After fermentation, stir gently. If batter is too thick, add a little water to reach a thin, pourable consistency for dosa (similar to heavy cream). Heat a non-stick or well-seasoned cast-iron griddle (tawa) over medium-high heat.

Cook dosas

Lightly grease the hot tawa with oil or ghee. Pour about 1/3 cup batter in center and immediately spread outward in a circular motion to form a thin 7–9 inch circle. Drizzle 1/2 tsp oil/ghee around the edges. Cook for 1–2 minutes until edges lift and underside turns golden brown and crisp. Do not flip.

Prepare filling

While batter is heating or as dosas cook, heat 1 tbsp butter or oil in a small pan over medium heat. Add 1/2 cup finely chopped onion and sauté for 2–3 minutes until translucent and soft. Add 1 chopped green chili (optional), 2 tbsp chopped coriander, 1/2 tsp salt, 1/2 tsp freshly ground black pepper and 1/2 tsp chili flakes (if using). Cook for another 30 seconds to combine flavors, then remove from heat.

Assemble cheese dosa

When the dosa underside is cooked and starting to crisp (from previous section), immediately sprinkle about 3–4 tbsp of the sautéed onion mixture evenly over one half of the dosa. Top the same half with 1/4 to 1/3 cup grated mozzarella (adjust to taste). Close the dosa over the filling (fold in half or roll). Cover the pan with a lid for 30–45 seconds so the cheese melts.

Finish and serve

Once cheese is melted and dosa is crisp, remove from heat. Optionally brush a little butter on the folded dosa. Garnish with extra chopped coriander and a light crack of black pepper. Serve hot with coconut chutney, tomato chutney or ketchup.