Cheese Dosa (kids' Special) Recipe

Prepare batter consistency

If using refrigerated or store-bought dosa batter, stir well. In a small bowl add the batter and 1 to 4 tablespoons (about 0.25 cups) of water to reach a pourable, slightly thin pancake-batter consistency. Add 1/2 tsp salt and whisk gently. Batter should flow easily but not be runny.

Heat the pan

Heat a non-stick tawa or large skillet over medium heat for 2–3 minutes. To test, sprinkle a few drops of water — they should sizzle and evaporate quickly.

Grease and spread dosa

Lightly grease the hot pan with 1/2 teaspoon oil. Pour about 1/3 cup of batter in the center and quickly spread it outward in a circular motion with the back of a ladle to form a 7–8 inch circle. For kids, make slightly smaller dosas if preferred.

Cook the dosa base

Drizzle 1/2 teaspoon oil or ghee around the edges and a little on top. Cook on medium heat until the underside turns light golden brown and edges lift slightly, 1.5–2 minutes. Do not flip the dosa.

Add butter (optional)

If using butter for flavor, spread about 1/4 teaspoon on the cooked side now so it melts into the surface before adding fillings.

Mix fillings

In a small bowl combine 1.5 cups grated cheddar, 1/2 cup chopped tomato, 1/4 cup chopped capsicum, 1/4 cup cooked sweet corn, and 2 tablespoons chopped spring onion or coriander. Add 2 tablespoons ketchup and 1/4 tsp freshly ground black pepper. Mix gently so ketchup coats the vegetables and cheese evenly.

Assemble on dosa

When the dosa underside is golden and the top is still slightly wet, spoon about 1/3 to 1/2 cup of the cheese mixture onto the center third of the dosa. Spread the filling into a line, leaving edges free so dosa can fold.

Melt the cheese

Cover the pan with a lid and lower heat to low for 30–45 seconds to 1 minute, allowing the cheese to melt. Alternatively, place a flat lid or a metal bowl on the dosa so cheese melts quickly without overcooking the crepe.

Fold and finish

Remove the lid and check cheese; it should be melted and gooey. Fold the dosa over the filling (half-moon or roll) using a spatula. Cook for another 10–15 seconds seam-side down to seal and crisp edges slightly. Repeat greasing the pan and making remaining dosas with remaining batter and filling (should make 4–6 medium dosas).

Garnish and serve

Transfer the cheese dosa to a plate. Sprinkle optional 2 tablespoons grated Parmesan or extra cheese on top and a tiny drizzle of lemon juice if using. Serve warm with extra ketchup or mild chutney if desired. For kids, cut into strips or bite-sized pieces for easy eating.

Storage

Leftover batter: refrigerate up to 24 hours and stir before using. Leftover cooked dosas with cheese are best eaten same day; reheat gently in a skillet over low heat until warmed and crisp.