Podi Cheese Cut Dosa Recipe

Soak

Rinse the rice until water runs clear. Soak rice and poha together in cold water for 4–6 hours. In a separate bowl, rinse urad dal and soak for 4–6 hours.

Grind

Drain water from urad dal and grind to a smooth, fluffy paste using about 1/4 to 1/2 cup water as needed. Grind the rice and poha to a slightly coarse smooth batter, adding water gradually (about 3/4 to 1 cup). Combine rice and urad dal batters in a large bowl, mix thoroughly to incorporate air.

Ferment

Add salt and stir. Cover bowl and leave in a warm spot to ferment for 8–12 hours or until doubled and bubbly.

Adjust

After fermentation, loosen batter with a little water to a pourable but slightly thick dosa consistency (like single-cream). Stir gently before using.

Heat a nonstick or cast-iron tawa (griddle) over medium-high heat. When hot, lower to medium for spreading dosa.

Roast dals and chilies

Heat a small, dry skillet over medium heat. Add chana dal and roast, stirring, until golden and aromatic (about 4–5 minutes). Remove and roast urad dal until light golden (2–3 minutes). In the same skillet, roast dry red chilies until they darken slightly and become aromatic (about 1–2 minutes).

Roast sesame & curry leaves

Add sesame seeds to the pan and toast until they pop lightly (about 30–60 seconds). Quickly fry curry leaves in 1 tsp oil until crisp (10–20 seconds) and drain on paper towel. Allow all roasted ingredients to cool.

Grind powder

In a spice grinder or clean dry coffee grinder, combine cooled chana dal, urad dal, roasted chilies, sesame seeds, fried curry leaves, asafoetida, tamarind (if using), coriander powder and salt. Pulse to a coarse-fine powder, leaving a bit of texture. Taste and adjust salt or spice. Store in an airtight jar. To use as a sprinkle, mix podi with 1–2 tbs oil per 3 tbs podi to make it spreadable.

Prepare filling

In a small bowl, toss grated cheese with chopped coriander and finely chopped green chili (if using). Keep near the stove.

Make dosa

When tawa is hot, sprinkle a few drops of water — if it sizzles and evaporates, it's ready. Wipe surface with a little oil on a paper towel or brush. Pour 1/3 to 1/2 cup batter in the center, immediately spread in a circular motion from the center outward to make a thin dosa about 8–10 inches. Drizzle a few drops of oil or ghee around the edges and on top.

Add podi

Spoon 1–1.5 tbs of the podi-oil mixture (or dry podi if preferred) and spread lightly across the dosa surface. This gives the characteristic spicy flavor.

Add cheese

Immediately sprinkle about 1/4 cup of the grated cheese mixture evenly over one half of the dosa. Cover with a lid for 30–60 seconds so the cheese melts slightly (adjust time to melt without burning dosa).

Fold & finish

Using a spatula, carefully fold the dosa over the cheese into a half-moon or roll. Press slightly and cook for another 10–20 seconds to set. Remove from tawa and brush with a little butter, then sprinkle an extra pinch of podi on top if desired.

Serve hot with coconut chutney, sambar, or simply with hot tea. Repeat the process for remaining batter and filling.