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Cheese dosa recipe | How to make crispy cheese dosa

By swasthi , on July 5, 2019, 17 Comments, Jump to Recipe

Cheese dosa recipe – A quick brunch, snack or breakfast recipe of crispy cheese dosa, Indian lentil crepes topped with cheese. Dosa is a staple breakfast at home and is made & served in many ways. After the soft fluffy idlies, crispy dosa with a good chutney is one of our most desired breakfasts on most week days.

cheese dosa recipe

Cheese dosa is one of the common South Indian foods found on restaurant menus in Singapore. I made this sometime ago for our dinner and it turned out to be yummy. There are a few different ways of making cheese dosa, I am sharing the one which I personally liked.

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cheese dosa

You can also make it for a weekend breakfast as it is slightly on the heavier side. It can be served even without chutney and goes great with a cup of black tea or black coffee.

How to make cheese dosa

1. We will need dosa batter that can make crisp dosas. I make cheese dosa using the 1st recipe from this dosa recipe post. You can also use this restaurant style masala dosa batter. If you love soft spongy dosas, then you can also use the batter of set dosa recipe.

2. Make sure the batter is slightly thick but of good spreading consistency to yield crisp cheese dosa.

cheese dosa recipe 01

3. Grease or season your pan very well. I season my pan with oil after every wash and wipe off with tissue to get rid of excess oil. Heat the pan until hot enough. Put on the flame to medium and pour one ladle full of batter.

cheese dosa recipe 02

4. Quickly spread it evenly to a round dosa.

cheese dosa recipe 03

5. Allow the batter to slightly dry up on top. Sprinkle onions. You can also add thin sliced bell peppers and carrots. Add 1 tbsp of sauce or chutney. You can use whatever chutney or thick gravy you have at home.

cheese dosa recipe 04
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6. Spread everything well. Add 1 tsp oil towards the edges.

cheese dosa recipe 05

7. Cover and cook for 2 minutes.

cheese dosa recipe 06

8. Cook further on a slightly higher flame until the edges begin to come up from the pan.

cheese dosa recipe 07
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9. Lift it slightly and check if the dosa has crisped well. Then add grated cheese as per your liking. Also add green chilies or chili flakes and coriander leaves.

cheese dosa recipe 08

10. When the cheese begins to melt. Switch off. Fold as per your liking.

cheese dosa recipe 09

Serve cheese dosa hot.

More Indian breakfast recipes,
Upma
Idli
Vada
uttapam
poha

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Cheese dosa recipe | How to make crispy cheese dosa recipe

Cheese dosa recipe – One of the street foods of south India made with fermented lentil and rice batter, topped with cheese.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings3 dosas
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 1 cup dosa batter thick
  • 1 onion medium , chopped or grated carrots & capsicum
  • 3 tbsp red chutney or tomato sauce or chilli sauce or any chutney
  • 2 green chilies deseeded chopped (optional)
  • 3 tsps oil
  • 6 tbsps cheese grated (use as needed more or less)
  • coriander or parley leaves or dried herbs like oregano, few
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Instructions

prepare

  • Chop the onions, green chilies, coriander leaves and set aside.
  • Grate the cheese as desired.
  • Bring the dosa batter to right consistency. It has to be slightly thick but of spreading consistency.
  • Grase you tawa with few drops of oil.

Making cheese dosa

  • Heat the pan on a medium high flame.
  • When the pan is hot, pour a ladle full of batter and spread it evenly to a dosa in a circular pattern.
  • Add the onions and chutney or sauce. Smear it well all over the dosa. Press them down to the dosa with a wooden spoon.
  • Add oil around the edges.
  • Cover and cook on a medium heat for 1 to 2 minutes.
  • Sprinkle chilies and coriander leaves.
  • Increase the flame to slightly high and cook until the dosa turns crisp. The sides usually leave the pan at this stage.
  • Add the grated cheese. Allow to melt. Fold to a triangle.
  • Invert it and sprinkle cheese and coriander leaves over the hot cheese dosa.
  • Serve cheese dosa hot with a cup of black tea or coffee. You can also serve with chutney.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Cheese dosa recipe | How to make crispy cheese dosa recipe
Amount Per Serving
Calories 385 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 31mg10%
Sodium 370mg16%
Potassium 132mg4%
Carbohydrates 39g13%
Fiber 15g63%
Sugar 3g3%
Protein 24g48%
Vitamin A 365IU7%
Vitamin C 10.1mg12%
Calcium 265mg27%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Sukanya says

    October 18, 2019

    5 stars
    Hi swasthi,

    Tried this recipe and it was a sooper hit in my family. My son and husband just loved it. Got bored of normal plain dosa n masala dosa. This will get into our regular breakfast or dinner list. Thank you so much! I love all your recipes. Whatever I have tried so far turned out really good.

    Regards,
    Sukanya

    Reply
    • swasthi says

      October 21, 2019

      Hi Sukanya,
      You are most welcome! Glad you all liked it. Yes a good change and break from the usual dosas. You can also try this with uttapam. Thank you so much!

      Reply
  3. Shweta Malhotra says

    January 2, 2019

    4 stars
    Hi swasthi,

    Is there an alternate to the onions used in the recipe. I am not sure if the onion gets cooked thoroughly if not fried a bit. The raw ones leave a smell which my family does not like especially when they go to office or school. Can I fry onions before adding them. Will the taste differ. Also, can I use regular cheese or mozrella.

    Thank you,
    Shweta

    Reply
    • swasthi says

      January 2, 2019

      Hi Shweta
      You can just skip the onions. They get partially cooked and not fully done. Instead you can use grated carrots too.The main taste comes from the chutney or sauce used so you can totally skip the toppings. Mozzarella cheese goes well on this.

      Reply
  4. Rehma says

    June 24, 2017

    5 stars
    Looks yummy with melted cheese ?. Which is good for kids nutritionally as there are many options available like cheddar, creamery etc., and what kind of cheese can be given to eat handy . Please tell me if u have idea

    Reply
    • swasthi says

      June 25, 2017

      Dear Rehma
      According to me only homemade paneer is the best kind of cheese for us to use regularly. Actually if we are able to find the block, real kind of cheese, free from preservatives or additives and synthetic rennet then any other kind of cheese are good. Unfortunately most cheese available in the markets are with so many hidden ingredients that a common man like us cannot even know what they are. It depends on – in which country you live and the brand you choose. You will have to read the labels on the packs and then search online that particular additive or ingredient to know if it is healthy. I mostly use paneer, cream cheese, feta and goat cheese. I also use mozarella, block occasionally. Try to avoid grated, ready to use, cubed or processed cheese. For extra shelf life they come with additives. Hope this helps. E-id mubarak!! have a great time !!!

      Reply
      • Rehma says

        June 26, 2017

        Thank u for wishes?. I’m finding organic ones from local farms , I will do thorough research of course. Thanks for the info

        Reply
        • Rehma says

          June 26, 2017

          By the way I live in us. My kid is asking for second one. He likes so he eating on his own

          Reply
          • swasthi says

            June 26, 2017

            very glad to know ur kid liked it
            🙂

  5. Khushboo says

    May 30, 2017

    5 stars
    Hey..very nice recipe. Thanks for sharing..could you please tell methe brand name of the mixer grinder you are using?

    Reply
    • swasthi says

      May 30, 2017

      Welcome Khushboo
      I use 3 mixer grinders, not sure if you are asking the one i showed in some post. I use

      ultra mixer – heavy duty and good but delicate handles and lids. It can blend anything quickly in 30 seconds to 2 mins.
      I use national panosonic too – good but not as fast and quick as ultra. I use this whenever i have a problem with my ultra lids and handles. We take this to india as there is no service in singapore.
      I also use preeti steel – which is the worst I have bought so far. It takes long to blend any thing. my experience preeti blenders are not good.
      Hope these help

      Reply
  6. yasmeen says

    January 12, 2017

    Thank you swasthi

    Reply
  7. yasmeen says

    January 2, 2017

    5 stars
    I want to know the quantity of ginger and garlic to make a paste. I am in nilgiri . So we did not use refrigerator. If make a paste and kept room temperature the paste turn greenish. So pls tell the quantity. And anything like vinegar or some other can used in ginger garlic paste ah? Some companies gave but they are not taste. So pls tell homemade ginger garlic paste. It will be come fir at least per month

    Reply
    • swasthi says

      January 7, 2017

      Hi Yasmeen
      Without refregeration I am not sure if it stays good. You can try with 1 tsp of vinegar and 1 tbsp oil. You can use both in equal quanitities. You can also use 100 grams ginger and 150 to 200 grams garlic if you are using ginger that is not of hybrid variety. If using hybrid ginger both in equal quantities work well

      Reply
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  9. tanupriya says

    September 25, 2016

    oh gosh i love this site.the person who make this site is wonderful.afterwatching this site i feel tha i am a wonderchef again thank you very much

    Reply
    • swasthi says

      September 27, 2016

      Hi Tanu
      You are welcome. So glad to know you love the site. Thanks a ton.
      🙂

      Reply
      • sagar solanki says

        November 25, 2019

        hi

        Reply

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