cheese masala dosa

Serves 4 to 5 people
To all my readers,


For my readers i have come up with another south indian dish. Very popular cheese masala dosa is available on the streets of indian city as well as in popular restaurants. Though born in gujarati family my mother used to cook different states food for us at home. Her talent and love for cooking and respect for different culture food inspired me as well to try with different dishes. Dosa are very common in south india and i love to try different varieties of dosa. Today in this blog will share recipe of cheese masala dosa, with the promise to share recipe of new varities of dosa in near future. Earlier in my blog i shared recipe of green moong dal dosa, here in this recipe urad dal is used along with rice. For more details on ingredients below is the list :


Ingredients for dosa:


1 cup urad dal
3 cup rice


Ingredients for masala:
2 chopped potatoes
2 chopped onions
2tbs channa dal
2tbs red chilli powder
1tbs turmeric powder
2tbs coriander powder
1tbs salt
10piece of golden raisins (kishmish)
10 pieces of cashew nut ( kaju)
50 gms cheese
1tbs black mustard seeds
Cooking oil


How to:

1. Soak urad dal and rice overnight or atleast 8 hours before cooking. Grind them in food processor and leave the bater at room temperature for atleast 6 hours.
2. For masala heat oil in pan and add black mustard seeds. When it starts crackling add chopped potatoes and onions and channa dal.
3. Add all the spice, red chilli powder, turmeric and coriander powder,salt and dry fruits.
4. Stir it well and add little water and let it cook for 15 min. The masala is ready.
5. For dosa add salt and adequate water to the bater to make it thin .
6. For dosa shell spread the bater on the pan in round shape to make it thin.
7. Cook on both the side. Apply coriander chutney if want to.
8. Put the masala on it like shown in the photo above then garnish it with grated cheese.
9. Close the dosa shell from both the sides and serve it hot.

Serve the masala dosa with sambhar or coconut chutney and corinander chutney.  The above recipe can make 8 to 10 masala dosas.