Cheese Dosa Recipe

Adjust batter

Place the dosa batter in a mixing bowl. If it's very thick, stir in up to 1/2 cup water gradually until batter reaches a pourable, slightly thin pancake-batter consistency (should coat the back of a spoon but flow easily). Add 1 tsp salt if batter isn't already salted and mix well.

Preheat pan

Heat a large non-stick or cast-iron tawa/griddle over medium-high heat until hot. Test by sprinkling a few drops of water — they should sizzle and evaporate quickly.

Grease pan

Reduce heat to medium. Lightly brush or wipe a teaspoon of oil on the hot pan with a folded paper towel or silicone brush to create a thin, even film.

Spread dosa

Pour about 1/2 to 3/4 cup of batter onto the center of the tawa (amount depends on pan size). Using the bottom of the ladle in a circular outward motion, quickly spread the batter into a thin circle (about 8–10 inches). If you prefer a smaller dosa, use less batter.

Cook base

Drizzle 1/2 teaspoon oil around the edges and a few drops on top. Cook on medium heat until the underside is golden brown and crisp and the top is mostly set (bubbles appear and moistness mostly disappears), about 1½–2 minutes.

Prepare filling

While the dosa base is cooking, combine grated mozzarella, grated cheddar, chopped onion, chopped green chili (if using), chopped coriander, 1/2 tsp freshly ground black pepper and 1/4 tsp red chili powder or paprika in a bowl. Mix so the ingredients are evenly distributed.

Add butter

Place 1/2 tablespoon butter on the center of the cooked dosa (still on the tawa) and let it melt slightly.

Add filling to dosa

Spread the butter thinly over the dosa center with the back of a spoon. Spoon the cheese-onion mixture evenly over one half of the dosa, leaving a small border at the edge so the dosa can be folded.

Melt cheese

Cover the tawa with a lid for 30–45 seconds to 1 minute to help the cheese melt. Keep heat at medium-low to avoid burning the dosa. The cheese should become soft and slightly gooey.

Finish

Remove the lid, fold the plain half of the dosa over the cheese-filled half to form a semicircle or roll it up. Brush or drizzle the top with a little oil or remaining butter for extra crispness if desired. Cook for another 20–30 seconds to seal and crisp the outside.

Transfer the cheese dosa to a serving plate. Serve immediately while hot and cheesy with tomato ketchup, coconut chutney, or sambar, and optional sliced tomatoes on the side.

Repeat the process for remaining batter, wiping the pan and greasing lightly between dosas. Use the same ratio of batter and filling for consistent results.