Home RecipesBreakfast Cheese Dosa | Crispy and Easy Instant Semolina Crepe in 30 Minutes

Cheese Dosa | Crispy and Easy Instant Semolina Crepe in 30 Minutes

by Pradeep Mamgain
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Cheese dosa — a quick and easy to make crispy Indian savory crepe is a popular street food served with sambar and different chutneys.

Cheese Dosa — Crispy and Easy Instant Semolina Crepe in 30 Minutes | (Cheese + Veggies + Awesome)

This dish speaks for itself — a treat for dosa and cheese lovers. The fusion of cheese surely elevates the flavor of the regular dosa and makes it enticing in the taste. It is enjoyed by people of all ages and can be served during parties with sambar and different chutneys. Even you can serve it without chutney or sambar, it also goes well with a cup of black tea or coffee. 

There are a few different ways of making cheese dosa. Here, I am sharing with you the version (with minimal ingredients) which I personally like most.

Why This Recipe Works

  • Family-friendly recipe – this cheese dosa is versatile, you can add veggies and herbs that your kids and family likes.
  • Easy to make – it’s really easy to make no fermentation or soaking is needed. It can be on the table in 30 minutes!

What You’ll Need

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  • whole spices (mustard seeds – black)
  • semolina and whole wheat flour
  • cheese
  • plain yogurt
  • salt, baking soda, and vegetable oil
  • red dosa chutney
  • and for the veggies:
    • green chilies, onion, and coriander greens

Nutrition

This nutritional information is approximate and is calculated using an online nutrition tool. It is based on 1 serving.

Calories → 404 kcal | Carbohydrates → 58 g | Protein → 19 g | Fat → 11 g | Saturated Fat → 6 g | Cholesterol → 36 mg | Sodium → 754 mg | Potassium → 420 mg | Fiber → 4 g | Sugar → 10 g | Vitamin A → 964 µg | Vitamin B6 → 1 mg | Vitamin B12 → 1 µg | Vitamin C → 8 mg | Vitamin D → 1 µg | Vitamin E → 1 mg | Vitamin K → 12 µg | Calcium → 276 mg | Copper → 1 mg | Iron → 3 mg | Magnesium → 59 mg | Phosphorus → 306 mg | Zinc → 2 mg

How to Make Cheese Dosa

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  1. Grate the cheese. Chop the veggies for toppings.
  2. Grind semolina to make a fine powder.
  3. Make dosa batter using semolina and yogurt.
  4. Cook dosa on cast-iron skillet or Tawa.

A Few Final Thoughts

  • Serving: Serve it hot with sambar and coconut chutney, onion chutney, or tomato chutney. You can also serve it with a cup of black tea or coffee.
  • Additions: The toppings on the dosa such as veggies and herbs can be of your choice. For example, you can add grated carrots, capsicum, tomatoes, and onions or the veggies your kids and family likes.
  • Substitutions: If you don’t have red dosa-chutney, you can make this dosa with tomato sauce, red chili sauce, schezwan sauce, or pizza sauce. For cheese, you can use the processed cheese or mozzarella cheese. You can replace oil with butter.
  • Caution: Don’t cook the dosa on high heat.
Cheese Dosa — Crispy and Easy Instant Semolina Crepe in 30 Minutes | (Cheese + Veggies + Awesome)
Cheese Dosa — Crispy and Easy Instant Semolina Crepe in 30 Minutes | (Cheese + Veggies + Awesome)

FAQs

Can I use a non-stick tawa or skillet for making this dosa?

Yes, you can make this dosa on non-stick tawa but do try to make it on a cast-iron pan, you will notice the difference. You can even make this dosa on regular tawa that you use for making chapatis but make sure you season it well beforehand.

Can I make this dosa with just cheese?

Yes, you can, it tastes great.

Why does dosa stick to the pan?

  • Skillet not properly heated: The pan should neither be too hot or cold. To check whether tawa is ready for dosa or not, sprinkle some water on the tawa. If the water sizzles right away without producing a lot of steam, tawa is ready for making dosa. Ideally, you should cook the dosa on low or low to medium heat.
  • Tawa is not seasoned: If you are using a cast-iron tawa, it should be seasoned. Pour some oil on the tawa and then spread it. You can spread oil using a brush, kitchen napkin, or a halved onion.
  • The consistency of the batter is not correct: The dosa batter should be creamy, lightly thick but of spreading consistency. 
  • Type of skillet: As stated above, traditional cast iron tawa or skillet is the best bet for making dosa. Ideally, you would want to invest one exclusively for dosa. Keep the tawa seasoned and exclusive for dosa making.
  • Lack of fermentation: Although, this point is not valid for this recipe because we are making an instant dosa. However, if you are making a traditional dosa in which fermentation is required, make sure ferment the batter well for authentic dosa taste. When a dosa is cooked traditionally, little holes appear on the dosa. If they are missing in your dosa, it’s an indication that batter was not fermented well and batter might stick to the pan.

Need More Tasty Food?

Finally, if you make this recipe, I’d love to see pics of your creations on Facebook or Instagram, don’t forget to tag me @sizzlecious or using the hashtags #sizzlecious. You can click the card below to share this recipe on Twitter with one click.

Cheese dosa — a quick and easy to make crispy Indian savory crepe is a popular street food served with sambar and different chutneys.Click to Tweet

Recipe Card for Cheese Dosa Recipe

Cheese Dosa | Crispy and Easy Instant Semolina Crepe in 30 Minutes

Cheese dosa — a quick and easy to make crispy Indian savory crepe is a popular street food served with sambar and different chutneys.
5 from 4 votes
Print Recipe Pin Recipe Rate
Course: Breakfast
Cuisine: Indian
Keyword: cheese dosa, dosa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Calories: 404kcal
Author: Pradeep Mamgain

SERVINGS

Hover the mouse pointer over the number displayed adjacent to the “Servings:” label above to invoke a slider; use the slider to adjust the values of the ingredients according to the specified servings.
Note: 1 cup = 250 ml | 1 tbsp = 15 ml | and 1 tsp | 5 ml

Ingredients

  • 160 grams semolina
  • 220 grams plain yogurt
  • 20 grams whole wheat flour
  • 1 gram baking soda
  • 2.5 grams salt
  • 130 grams onionchopped
  • 60 grams red dosa-chutney
  • 2 grams green chilichopped
  • 100 grams mozzarella cheesegrated
  • 10 grams coriander leaves
  • 20 grams vegetable oil

Instructions

Preparation

  • Grate the cheese.
  • Chop onions, green chilies, and coriander leaves. Set aside.
  • Grind semolina to make a fine powder. It’s fine it the powder is slightly coarse in texture.

Dosa Batter

  • In a bowl, pour in the ground semolina and whole wheat flour. Mix the ingredients well.
  • Add the yogurt and mix to combine all ingredients.
  • Now, pour water in small batches and bring the dosa batter to slightly thick but spreading consistency.
  • Set aside the batter for 15 minutes.
  • Add salt and baking soda and mix all the ingredients well.

Cheese Dosa

  • Heat a cast-iron skillet or tawa. When hot, spread about ½ tsp oil over the tawa. Keep the heat to low to low-medium. You can spread oil using a brush, kitchen napkin, or a halved onion.
  • Pour in a ladle full of batter at the center of the Tawa. As soon as you pour the batter, spread it in a circular motion.
  • Spread the red dosa-chutney on the dosa and then sprinkle onions and green chilies.
  • Sprinkle grated cheese and continue to cook the cheese dosa on low flame.
  • Spread some oil at the sides and on top.
  • Cook until the dosa is golden from the bottom and top of it also cooked well.
  • Sprinkle coriander greens and fold dosa in a triangular shape.
  • Dosa is ready, serve it hot.

NOTES

  • Serving: Serve it hot with sambar and coconut chutney, onion chutney, or tomato chutney. You can also serve it with a cup of black tea or coffee.
  • Additions: The toppings on the dosa such as veggies and herbs can be of your choice. For example, you can add grated carrots, capsicum, tomatoes, and onions or the veggies your kids and family likes.
  • Substitutions: If you don’t have red dosa-chutney, you can make this dosa with tomato sauce, red chili sauce, schezwan sauce, or pizza sauce. For cheese, you can use the processed cheese or mozzarella cheese. You can replace oil with butter.
  • Caution: Don’t cook the dosa on high heat.
  • Nutritional Information: This information is approximate and is calculated using an online nutrition tool. It is based on 1 serving.
  • Measurements: I weigh all the ingredients using an electric scale, all measurements are in metric. The cup measurements are approximate.
 

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Nutrition

Calories → 404 kcal | Carbohydrates → 58 g | Protein → 19 g | Fat → 11 g | Saturated Fat → 6 g | Cholesterol → 36 mg | Sodium → 754 mg | Potassium → 420 mg | Fiber → 4 g | Sugar → 10 g | Vitamin A → 964 µg | Vitamin B6 → 1 mg | Vitamin B12 → 1 µg | Vitamin C → 8 mg | Vitamin D → 1 µg | Vitamin E → 1 mg | Vitamin K → 12 µg | Calcium → 276 mg | Copper → 1 mg | Iron → 3 mg | Magnesium → 59 mg | Phosphorus → 306 mg | Zinc → 2 mg

This nutritional information is approximate and is calculated using an online nutrition tool. It is based on 1 serving.

Did you make this recipe?Mention @sizzlecious or tag #sizzlecious!

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