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5 from 1 vote

Cheese Dosa

Cheese dosa is an easy dosa variety made with leftover dosa batter, cheese, onions and herbs.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: breakfasts, snacks
Cuisine: south indian
Servings: 2 to 3
Author: Dassana Amit

Ingredients

  • 1.25 to 1.5 cups idli or dosa batter
  • 1 large onion, finely chopped
  • 1 large tomato, finely chopped
  • ¼ teaspoon black pepper, crushed or ⅓ to ½ teaspoon black pepper powder, optional
  • ½ cup grated cheese or 50 to 60 grams grated cheese, can use processed cheese or mozzarella cheese.
  • 2 to 3 basil leaves, chopped
  • 1 to 2 teaspoon dried oregano or as required. (can add your choice of herbs)
  • butter as required, you can also use oil,

Instructions

preparation

  • Finely chop 1 large onion and 1 large tomato. Also grate the cheese and keep aside.
  • Take the batter and with a spoon stir a few times. If the batter is refrigerated, then let it come to room temperature.
  • Heat a skillet or tawa. Grease it with oil. 
  • You can do this either with a cooking brush dipped in a bit of oil or with a small piece of kitchen napkin (paper or cotton) or a halved onion.

spreading dosa batter to make cheese dosa

  • Keep the flame to a low and take a spoon or ladle full of the dosa batter.
  • As soon as you pour the batter, begin to gently spread the batter. cook on a low flame.
  • When the top is getting cooked, sprinkle some chopped onions on top.
  • Then add some chopped tomatoes.
  • Now sprinkle dried or fresh herbs. I used some chopped fresh basil and dried oregano.

making cheese dosa

  • Sprinkle grated cheese all over.
  • Continue to cook dosa on a low flame. The cheese will also start melting.
  • At the same time, spread some butter at the sides and on the top. You can also use oil instead of butter.
  • Cook till the base becomes nicely golden and the top of the cheese dosa is also cooked.
  • Then lift the cheese dosa and fold a part of one side. Overlap the second part.
  • Serve butter cheese dosa with coconut chutney or sambar. You can also serve it with tomato chutney or onion chutney.