cheese dosa recipe | cheese masala dosa recipe | how to make cheese dosa

Method10 steps

1. 1

   Step 1: For the red chutney, heat its 2 tsp oil. Saute 2 tbsp chana dal until light golden. Add the 4 garlic cloves, 1-inch ginger (1 piece) piece and chopped onion (1) and saute until the onion is translucent. Add the 3 dried chillies, ¼ tsp turmeric and chutney salt (to taste); saute until the chillies are crisp.

   Uses 2 tsp oil · 2 tbsp chana dal · 4 cloves garlic · 1 piece fresh ginger · 1 onion (finely chopped) · 3 dried Kashmiri red chillies · 0.25 tsp turmeric · salt to taste

2. 2

   Step 2: Cool the chutney mixture completely. Blend smooth with water as needed and set aside.

   Uses water as needed for blending red chutney · chana dal, garlic, ginger, onion and dried chillies sauteed then completely cooled

3. 3

   Step 3: For the potato bhaji, heat the separate 2 tsp oil. Add ½ tsp mustard seeds, ½ tsp cumin seeds, ¾ tsp each urad dal and chana dal (¾ tsp), a pinch of hing and the curry leaves. Allow to splutter.

   Uses 2 tsp oil · ½ tsp mustard seeds · 0.5 tsp cumin seeds · 1 pinch asafoetida (hing) · ¾ tsp urad dal · ¾ tsp chana dal · curry leaves

4. 4

   Step 4: Add the half onion, finely chopped 1-inch ginger (1 piece) piece and green chilli (1). Saute well, then stir in ½ tsp turmeric and the bhaji salt (to taste).

   Uses ½ onion (finely chopped) · 1 piece fresh ginger · 1 green chilli (finely chopped) · 0.5 tsp turmeric · salt to taste · mustard cumin dals hing curry leaves spluttered in bhaji oil

5. 5

   Step 5: Add the 2 boiled, peeled and mashed potatoes (2) and mix well. Add the ¼ cup bhaji water as needed for consistency, then stir in the fresh coriander (2 tbsp) and lemon juice (1 tbsp). Set aside.

   Uses 2 potato (boiled & peeled) · ¼ cup water (adjust consistency) · 2 tbsp fresh coriander · 1 tbsp lemon juice · onion ginger chilli sauteed with turmeric and bhaji salt

6. 6

   Step 6: Heat a griddle. Pour about one-fifth of the dosa batter, a ladleful, onto it and spread into a thin circle.

   Uses one-fifth of the dosa batter, about one ladleful

7. 7

   Step 7: When the top dries, add one-fifth of the butter and some red chutney to taste. Mix the butter and chutney together on the dosa and spread evenly.

   Uses one-fifth of the butter for this dosa · one-fifth batter spread in thin circle and surface dried · smooth cooked red chutney, use as much as desired for this dosa

8. 8

   Step 8: Spread 1 tbsp potato bhaji over the dosa and top with one-fifth of the grated cheese.

   Uses one-fifth of the grated cheese for this dosa · dosa spread with mixed butter and red chutney · cooked mashed potato filling, use one tablespoon for this dosa

9. 9

   Step 9: Cook until the bottom is golden brown and the cheese melts.

   Uses dosa topped with potato bhaji and grated cheese

10. 10

    Step 10: Roll the cooked dosa around the filling, cut in half and serve immediately. Repeat steps 6–10 with the remaining batter, butter, chutney, bhaji and cheese for five servings.

    Uses dosa cooked until bottom golden and cheese melted