Cheese Dosa with Coconut Chuntney

Dosa is one of my favourites over the weekend, it is a hands-on recipe. Whenever a weekend approaches I always opt to have this batter handy which allows me to enjoy this delicious dish. So let’s start.

Ingredients (Serves 4)

For the batter

  • 4 cups fat rice
  • 1 cup urad dal (black Lentils without skin)
  • Grated Cheddar Cheese
  • Chopped green chillies
  • Salt to taste in the batter
  • 2 tbsp. oil for the whole batter
  • 1 tsp. soda bicarbonate for the whole batter

I do have this batter recipe in my blog, but no harm sharing it again.

For the Chutney

  • 1 fresh whole coconut
  • 4 green chillies
  • 1 cup fresh coriander
  • ½ tsp. salt

For the temper to add to the chutney

  • 2 Dry red chillies
  • 1 tsp. Urad Dal
  • 1 tsp. Mustard seeds
  • 1 Tbsp. oil
  • A few Curry Leaves

Method

  • Soak the lentils for 4 hours minimum to overnight maximum, blend with very little water to a smooth thick paste.
  • Let it rest for another 4 hours minimum to overnight maximum, you will see it will have fermented. Remove the much you need and freeze the rest.
  • Add water to it, 1tsp oil, ½ tsp. soda bicarbonate, now heat a non-stick pan and pour the dosa batter, roll out in circular motion, immediately done, sprinkle the much cheese you want, top with some green chillies.
  • Let the cheese melt, the dosa will automatically separate itself from the non-sick pan, roll it out and serve with coconut chutney.

 

Method for the Chutney

  • In a chopper or a food processor, cut coconut into medium sized cubes, add green chillies, coriander, salt and a little water. Using a chopper the coconut shall automatically grate itself.
  • In a pan heat oil, Mustard seeds, urad dal, dry red chillies and curry leaves, once they pop up well, add it to the chutney and hurray it is done.

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