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Cheese Dosa is the ultimate fusion of South Indian tradition and cheesy indulgence. With its crispy base and gooey cheese topping, it’s a hit among kids and adults alike. Whether you’re making breakfast, a light lunch, or an evening snack, this dosa is quick to prepare and packed with flavor.

Ingredients:

• Idli/Dosa rice – 3 cups
• Split urad dal – 1 cup
• Fenugreek seeds – 1 tsp
• Salt – to taste
• Butter or oil – 2 tbsp
• Processed cheese (grated) – 1 cup
• Onion (finely chopped) – 1
• Capsicum (finely chopped) – ½ cup
• Green chili (optional) – 1–2
• Tomato sauce or green chutney – for serving

Method:

Step 1: Prepare the Batter Soak rice and urad dal separately for 5–6 hours. Add fenugreek seeds to the dal while soaking. Grind both into a smooth batter, mix, add salt, and let it ferment overnight.

Step 2: Make the Dosa Heat a non-stick or iron tawa. Lightly grease it. Pour a ladle of batter and spread it thin in a circular motion. Keep the flame medium.

Step 3: Add the Toppings Sprinkle chopped onions, capsicum, and green chili. Add a pinch of salt and generously top with grated cheese.

Step 4: Cook & Fold Drizzle a little butter or oil around the edges. Cover and cook for 1–2 minutes until the cheese melts and the edges crisp up. Fold and serve hot.

Optional Add-ins: Sweet corn, grated carrot, or cabbage for extra crunch and nutrition.

Serving Suggestion:

Serve hot with tomato ketchup or green chutney. Perfect for school tiffins, weekend brunch, or evening snacks.