Recipe – Chili Cheese Dosa

Recipe – Chili Cheese Dosa

cheese dosa

Prep time: 10-12 hours

Cook Time: 30 minutes

Serves: 10 dosas


For the dosa

  • Urad Dal (white lentils): 1/4 Cup
  • Rice: 2 Cups
  • Methi (Fenugreek) seeds: ½ Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

For the Stuffing

  • Grated Cheese: 1 cup (mozzarella or cheddar or anyone)
  • Bell pepper or capsicum: 1medium sized, finely chopped
  • Green chili: 1, finely chopped
  • Salt: ¼ teaspoon or to taste
  • Black pepper powder: ¼ teaspoon


  • Oil: 3 tablespoon or as required for greasing


For the dosa batter

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.

For the stuffing

  • In a bowl, mix grated cheese, capsicum, chili, salt and black pepper powder. Toss it well.

For the chili cheese dosa

  • Add salt in the dosa batter. Adjust water to make a thin dropping consistency dosa batter. Mix well.
  • Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to thinnest circle possible.
  • Spread 2 tablespoon of the chili cheese masala in one side of the dosa.
  • Drizzle little oil over it and cook in medium flame until cheese melts and bottom part of dosa becomes golden. No need to flip. Roll it or fold it.
  • Serve hot with coconut chutney.

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