The Ultimate Fusion Breakfast: Cheese Dosa That's Crispy And Easy to Make at Home

Some food combinations just naturally seem to go together. Take that classic American combination of peanut butter and jelly, or something less well-known in the west--like garlic with bread. However, one fusion which has made a huge splash in India 's street food is also something to do in your kitchen right now--Cheese Dosa. It combines the crispy, breath of traditional South Indian food with something more heart--melting and comforting: cheese!

If you like the crispy texture of a classic masala dosa yet want something that's a bit richer, this is your recipe. It's perfect for those kids who are bit fussy, and is the same as a little treat to adults who want to shake up their routine for breakfast. And best of all: You can get that crispy, restaurant-style taste straight in your own home. It's surprisingly easy.

So, let's get the griddle hot and start doing some real cooking.

Ingredients:

Before starting, you need to get everything together. While dosa batter made from rice and urad dal can be made at home from scratch, bought batter will serve just as well if your aim is to throw together a quick weeknight meal.

For the Dosa:

• Dosa Batter: 2 cups (homemade or store-bought)
• Cheese: 1 cup grated (Mozzarella pulls string to give that great cheese pull effect, while Cheddar will add a punch of sharp flavour. A mix of the two is divine!)
• Butter or Ghee: 2-3 tablespoons, for cooking
• Onions: 1 medium, finely chopped (optional, but gives crunch)
• Green Chilies: 1-2, finely chopped (adjust for spice)
• Coriander: A handful of fresh leaves, finely chopped

For the Masala Dosa Seasoning (Optional but Good):

• Gunpowder (Podi): 1 tablespoon
• Pav Bhaji Masala: ½ teaspoon (for a Mumbai style twist)

Prepare Your Work Area

Before you heat up the pan, get everything chopped and grated. Dosa cooking is really quick, and you don’t want there to be no lasagne left by the time your batter has burnt. Make sure your batter is at room temperature and pouring the consistence of cream. If it gets too thick, add a good splash of water.

Cooking Steps:

1. Heat the Tawa

Place a non-stick tawa or a cast-iron skillet over medium heat. To check if your tawa is hot enough put a few drops of water on it; if they sizzle away immediately then away you go. Wipe the pan with a slice of onion or some kitchen paper dipped in oil to season it.

2. Spread the Batter

Pour a ladle full of batter right into the middle of the tawa. With the back of the ladle, quickly swirl the batter in a circular motion and then up in all directions to create a thin, big circle. This must be done promptly though gently so as not to make one part thicker (or more uneven) than another.

3. Smear on a Little Butter

Pour a teaspoon of melted butter or ghee around the edges of the dosa and just drop a little bit in the centre. Let it cook on medium flame until the bottom starts turning golden brown and is crisp.

4. Put On Toppings

Once the batter looks set (no longer wet on top), turn the flame down. Sprinkle chopped onions, green chilies and coriander evenly over dosa. If you are using any spice mix (Podi or Pav Bhaji masala), now is the time to sprinkle that on.

5. The Final Touch: Cheese

Put a generous layer of grated cheese all over the dosa. Cover the tawa with a lid for about 30 seconds to 1 minute. This makes the cheese melt through and through without giving the bottom of your dosa a burnt taste.

6. Fold and Serve

Take off the lid. The cheese should be light brown, bubbling. Then the bottom of dosa will turn a nice golden shade. Use a flat spatula to pry the dosa from its pan edges and begin as if you were loosening a thick apple pie from its dish. It's possible to either roll it into a cylinder or turn it into a triangle.

Secrets to the Perfect Crispy Dosa

We all want that unmistakeable "crunch" sound when we take a large bite out of some dosa. Here's how to make certain of it each time:

• Temperature Control: The tawa needs to be hot when you pour out the dosa. But after that, its heat should be lowered just slightly to cook without burning.
• Cast Iron is King: With non-stick being easier, well-seasoned cast iron skillets retain heat more and yields a much better texture as well as flavor.
• Don't Over-Oil: Too much oil in the pan before pouring out the batter results in a batter that won't stick and spread but slip all over. Between dosas, the pan should be wiped almost dry.
• Batter Consistency: Your batter shouldn't be too thick. It needs enough structure to keep its shape, but at the same time enough fluidity so that it can spread thin. Thin batter will allow your dosa to be crisp from one side right through.

What to Serve With Cheese Dosa

This dosa is rich enough to eat alone, but the right accompaniments will offset a little of its heavy richness.

• Coconut Chutney: This classic white chutney gives cool, refreshing relief next to hot cheese.
• Tomato-Onion Chutney: Spicy and tangy, this red chutney cuts through the richness.
• Sambar: A hot, vegetable-loaded lentil stew bowl makes it a complete, balanced meal.
• Ketchup: Purist eyes will roll onto the floor when this is mentioned, yet there's no denying that with a cheese dosa, tomato ketchup or sweet chilli sauce is a guilty pleasure.

Ready for a Meal?

There is no greater satisfaction than to peel a crispy,, cheesy dosa off the pan and serve it hot. Just like pulling gold from water, to eat street food at home. Try this recipe this weekend and your palate will thank you.

How about trying that recipe? If you do, we’d love to see what cheese concoctions of your own. Take a photo and tag us on social media or leave a comment below telling what cheese blend you used. Happy cooking!

Table of Contents

• Ingredients
  • For the Dosa
  • For the Masala Dosa Seasoning (Optional but Good)
• Prepare Your Work Area
• Cooking Steps
  • 1. Heat the Tawa
  • 2. Spread the Batter
  • 3. Smear on a Little Butter
  • 4. Put On Toppings
  • 5. The Final Touch: Cheese
  • 6. Fold and Serve
• Secrets to the Perfect Crispy Dosa
• What to Serve With Cheese Dosa