Cheese Dosa

🔥 Prep

• Measure out 250 ml of dosa batter and set it aside in a bowl.
• Grate 100 g of cheese and keep it ready in a small plate.
• Measure 1 tbsp of butter and have it ready for the pan.

🔥 Cook

• 1. Heat a non‑stick skillet or tawa over medium heat until hot, then lightly grease it with a few drops of oil.
• 2. Pour a ladleful (≈60 ml) of the dosa batter onto the center of the skillet and quickly spread it in a circular motion to form a thin crepe, about 20 cm in diameter.
• 3. Cook the dosa for 1‑2 minutes until the surface looks set and the edges start to lift lightly from the pan.
• 4. Dot the surface of the dosa with the measured 1 tbsp butter, spreading it evenly.
• 5. Sprinkle the grated 100 g cheese uniformly over half of the dosa, leaving the other half bare for folding.
• 6. Continue to cook for another 1‑2 minutes on medium heat until the cheese melts and the bottom of the dosa turns golden‑brown and crisp.
• 7. Using a spatula, fold the bare half over the cheese‑filled half to form a semi‑circle or roll, pressing gently.
• 8. Cook the folded dosa for an additional 30 seconds on low heat to seal and allow the cheese to fully melt inside.
• 9. Remove the cheese dosa from the skillet and transfer it to a plate; repeat steps 2‑8 for the remaining batter.

🔥 Serve

• Serve the cheese dosa hot, straight from the skillet, with a side of coconut chutney and sambar.
• Garnish with a sprinkle of freshly chopped coriander leaves for added freshness, if desired.
• Pair with a cup of hot filter coffee or traditional South Indian buttermilk (chaas) for a complete meal.