Cheese dosa is an easy dosa variety made with leftover dosa batter, cheese, onions and herbs.
Ingredients
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▢ 25 to 1.5cups idli or dosa batter
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▢ 1 large onion, finely chopped
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▢ 1 large tomato, finely chopped
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▢ ¼ teaspoon black pepper, crushed or ⅓ to ½ teaspoon black pepper powder, optional
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▢ ½ cup grated cheese or 50 to 60 grams of grated cheese, can use processed cheese or mozzarella cheese.
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▢ 2 to 3 basil leaves, chopped
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▢ 1 to 2 teaspoons dried oregano or as required. (can add your choice of herbs)
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▢ butter as required, you can also use oil,
Instructions
Preparation
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Finely chop 1 large onion and 1 large tomato. Also, grate the cheese and keep it aside.
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Take the batter and with a spoon stir a few times. If the batter is refrigerated, then let it come to room temperature.
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Heat a skillet or tawa. Grease it with oil. Make sure to use a well-seasoned skillet or tawa. Otherwise, the dosa can stick to the skillet.
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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
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Keep the flame to a low and take a spoon or ladle full of the dosa batter.
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As soon as you pour the batter, begin to gently spread the batter. cook on a low flame.
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When the top is getting cooked, sprinkle some chopped onions on top.
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Then add some chopped tomatoes.
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Now sprinkle dried or fresh herbs. I used some chopped fresh basil and dried oregano.
Making Cheese Dosa
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Sprinkle grated cheese all over.
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Continue to cook the dosa on a low flame. The cheese will also start melting.
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At the same time, spread some butter on the sides and on the top. You can also use oil instead of butter.
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Cook till the base becomes nicely golden and the top of the cheese dosa is also cooked.
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Then lift the cheese dosa and fold a part of one side. Overlap the second part.
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Serve butter cheese dosa hot with coconut chutney or sambar. You can also serve it with tomato chutney or onion chutney.
Source: vegrecipesofindia.com
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