South Indian – Cheese Dosa Crepes
While originally Dosa was made out of rice powder and black lentils, today this South Indian delicacy is available in various types and flavors. This fermented crepe is made in different forms in different households, be it of ragi or rawa, or be it a fluffy set dosa or a crispy thin paper dosa.
From Indian butter masala dosa and ghee karam dosa to the Italian cheesy dosa and Manchurian chatpata dosa, the scope of the dosa topping knows no bound. In fact, it can easily be called the Desi pizza. And the easy cooking factor makes it an absolute hit. The below recipe is a product of one of my innumerable experiments with this fermented crepe. The dosa batter is easily available in the market, however be sure to use it within three days.
Ingredients for cheese dosa crepes
2 cup dosa batter-
2 tsp kasuri methi
2 medium onion finely chopped
4 dry red chillies
1 tsp grated ginger
1tsp grated garlic
Salt to taste
1 Green Chilli
1/2 cup Grated Cheese
1 bunch of coriander finely chopped
2 tsp Oil
Method for cheese dosa crepes
In the dosa batter mix kasuri methi, onions, ginger, garlic and salt. Keep it overnight.
When you want to prepare cheese dosa, just use the batter. First boil the red chillies, and mix the chillies in the batter. Grind the batter to get the chillies thoroughly mixed till the batter turns lightly pink. Now pour a little oil in a pan and pour a little batter and with the back of the spoon evenly spread the batter to cover the pan and make a thin pan cake.
Keep the heat low and let it cook for 5 mins. Flip the dosa, raise it with a spatula and lightly drizzle oil on the pan. Put the dosa back on the pan. Cover it and let it cook for 3 mins. Evenly spread some grated cheese on the dosa and fold it in half. So the cheese that’s inside will melt with the heat. Switch off the gas and let the cheese dosa rest for 2 mins. Finally take it out on a plate and cut it into two pieces. For garnish, sprinkle some crumbled cheese and coriander on top. Serve it with ketchup.
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