Cheese Dosa Recipe

Soak

Rinse the rice and urad dal separately until water runs clear. In separate bowls, soak rice (with poha if using) and urad dal with fenugreek seeds in enough water to cover for 4–6 hours at room temperature.

Grind

Drain the soaked urad dal and rice. Grind urad dal with about 1/3 cup water until very smooth and fluffy. Grind the rice + poha with about 2/3 cup water to a slightly grainy but smooth paste. Combine both batters in a bowl, mix thoroughly to a uniform consistency; the final batter should be pourable but not too thin (adjust with small amounts of water if necessary).

Ferment

Cover the bowl and keep in a warm place for 8–12 hours or until batter doubles and shows small bubbles. (If short on time, you can add 1/4 tsp instant yeast and keep in a warm spot for 4–5 hours.)

Season batter

After fermentation, gently stir the batter, add salt to taste (about 1/2 to 3/4 tsp) and 1 tablespoon oil. If batter is too thick, add water 1 tablespoon at a time to reach a thin, crepe-like pouring consistency.

Make dosa crepes

Heat a nonstick or cast-iron tawa/griddle over medium-high heat until smoking point then reduce to medium. Sprinkle a few drops of water; it should sizzle and evaporate. Pour about 1/3 to 1/2 cup batter in the center and immediately spread in concentric circles outward with the back of the ladle to form a thin crepe (10–12 inches). Drizzle 1/2 tsp oil or ghee around the edges and a little on top. Cook 1–2 minutes until the underside is golden brown and edges lift.

Prepare topping

While batter ferments or before making dosas, grate both cheeses, finely chop onion, green chili and coriander. Mix grated jack and cheddar together in a bowl. Combine chopped onion, green chili and coriander with black pepper and red chili flakes; fold into the cheese mixture so flavors distribute evenly.

Assemble and cook with cheese

When the dosa underside is cooked and edges are crisping (after step 'Make dosa crepes'), reduce heat to low. Lightly spread a thin layer of butter or oil over the dosa surface. Sprinkle 2–3 tablespoons of the cheese mixture evenly over half of the dosa. Cover pan with a lid for 30–45 seconds so cheese melts. If you like extra melted top, sprinkle remaining cheese and cover for a few seconds more.

Finish

Fold the dosa in half over the melted cheese or roll it up. Slide onto a plate. Repeat making dosas and topping with cheese until batter or cheese is finished. Optionally garnish with extra chopped coriander and a sprinkle of pepper or chili flakes.

Serve hot cheese dosas immediately with tomato ketchup or schezwan sauce and coconut or green chutney on the side. Leftover batter can be refrigerated for up to 48 hours.