The husband and I love our dosas, if you haven’t guessed that already. We often make a breakfast or dinner of dosas, and I can have them for lunch as well.
To keep things interesting, I keep experimenting with different types of chutneys to serve with the dosas, as well as various fillings. Lunch yesterday, for example, was cheese-chutney dosa, a simple but delish variation of the regular dosa.
Here’s how I made these dosas.
- Dosa batter, as required
- Cheese (grated), as required – I used cubes of plain Amul cheese, about half a cube per dosa
- Spicy green chutney, as required – I used about 1-1/2 tablespoons per dosa
- Oil, as needed to make the dosas
1. Heat a dosa pan on high heat, till water droplets sprinkled on it dance. At this point, turn the flame down to medium.
2. Put a ladle of dosa batter in the centre of the pan, and spread it out. Keep the dosa slightly thick; do not make it too thin.
3. Spread a teaspoon of oil around the dosa.
4. Let the dosa cook on one side for about a minute, or until the side on top doesn’t look too raw and batter-y.
5. Spread about 1-1/2 tablespoons of the green chutney on the upper side of the dosa. Ensure that all sides of the dosa are evenly covered with the chutney. Spread out about half a cube of grated cheese, evenly, over the chutney.
6. Let cook for a couple of seconds more, without flipping the dosa over. The cheese will start melting by this time.
7. Now, fold the dosa into half, and transfer onto a plate. Serve immediately. This dosa doesn’t need any accompaniment.
8. Prepare all the dosas in a similar manner.
1. You could use any variety of cheese you want, to make this dosa. I am, however, partial to Amul processed cheese.
2. To make the spicy green chutney, I grind together a fistful of mint leaves, a fistful of coriander leaves, salt to taste, 5-6 green chillies (chopped), 5-6 garlic cloves (peeled), 1 small onion (peeled and chopped), a 1-inch piece of ginger (peeled and chopped), and the juice of 1 lemon with a little water. Store this chutney, refrigerated, in a clean and air-tight bottle and use as required.
3. The fresher the ingredients you use to make the chutney, the tastier it will be.
4. I use this same spicy green chutney to make ram laddoo and a variety of chaats. I use only a clean, dry spoon to use the chutney, and it stays well for up to 10 days, refrigerated.
5. If you want, you could spread some tomato ketchup inside each dosa, too, before serving.
You like? I hope you will try out these dosas, too, and that you will love them as much as we do!