Cheese Chilli Dosa Recipe

Soak

Rinse 1 cup rice and 1/4 cup urad dal separately until water runs clear. Soak rice and poha (if using) together and urad dal separately in cold water for 4–6 hours (or overnight).

Grind

Drain water. Grind urad dal with about 150 ml of water to a smooth, fluffy paste. Grind rice and poha with 200–250 ml water to a slightly grainy but smooth batter. Combine both batters in a bowl, add 1 tsp salt, mix well to a pourable consistency (add remaining water if needed).

Ferment (optional)

Cover and leave in a warm place to ferment 6–10 hours until doubled and slightly sour. For a quick version, use the batter immediately; add 1/4 tsp baking soda or 1/2 tsp lemon juice just before making dosas to get some crispness.

Prepare filling

Heat 1 tbsp butter or oil in a skillet over medium heat. Add the finely chopped onions and sauté 4–5 minutes until transluscent and just beginning to brown at the edges. Add the finely chopped green chillies and sauté 30 seconds.

Add 1/2 tsp red chilli powder, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir to combine and cook 30–45 seconds to bloom the spices. Remove from heat and stir in 2 tbsp chopped coriander and 1 tsp lemon juice (if using). Taste and adjust seasoning.

Let the onion-chilli mixture cool slightly, then fold in 1.5 cups grated cheese, reserving about 1/2 cup for topping. The filling should be moist but not watery; if cheese seems dry, add a small pat (1 tsp) of butter to bind.

Preheat griddle

Heat a nonstick or cast-iron tawa/griddle over medium-high heat until hot. Reduce to medium for cooking. Brush or wipe surface with a little oil.

Make dosa

Stir the batter if settled. Pour about 1/3 to 1/2 cup batter onto the center of the hot tawa and quickly spread outward in a circular motion with the back of a ladle to make a thin crepe about 8–9 inches (20–23 cm) wide. Drizzle 1/2 tsp oil or ghee around edges and a few drops on surface.

Cook for 1–2 minutes until the underside is golden and edges lift slightly. Do not flip for traditional dosas; if you prefer both sides crisp, flip once and cook 30 seconds.

Add filling and finish

Spoon about 3–4 tbsp of the cheese-chilli-onion filling along one half of the dosa. Sprinkle a little of the reserved extra grated cheese on top of the filling and scatter a pinch of chopped coriander. Fold the dosa over the filling (or roll) and press lightly on the tawa for 10–15 seconds so cheese softens and melts. If you want extra melting, cover the dosa with a lid for 20–30 seconds on low heat.

Transfer cooked dosa to a plate. Repeat with remaining batter and filling, brushing the griddle with oil as needed. Yields about 6–8 medium dosas depending on batter thickness and size.

Serve

Serve hot with coconut chutney, tomato chutney or sambar, and chutney powder if desired. Garnish with extra grated cheese and chopped coriander.