If you are one of those who like cheese in everything, this rendition of dosa is just perfect for you.
Idli batter – 2 cups
Salt – ½ tsp or as per taste
Mozzarella cheese – 2×2 inch chunk
Butter – 2 to 3 tbsp
Tomato chutney – ½ cup
Oil – 2 to 3 tbsp
Capsicum – ½ cup (finely chopped)
Sweet corn – ½ cup
Mushroom – ½ cup (finely chopped)
Coriander – ½ tsp
Salt – ¼ tsp or as per taste
Chaat masala – ½ tsp
Black pepper – 1/4 tsp (freshly grounded)
* Prepare the stuffing for dosa. For this, take 2 tsp oil in a pan and heat sufficiently. When oil is hot, add ginger paste, sweet corn, capsicum, mushrooms, chaat masala, salt, coriander powder, black pepper and sauté the vegetables for a while. Cover and cook for 1 minute until they get crunchy. Turn off the flame and take out the stuffing in a bowl.
* Add ½ tsp salt in the idli batter and mix well. Take non stick tawa for making the dosa. Heat it slightly and spread some oil over the tawa. Take 2 tsp batter and spread it evenly in round shape over the tawa. Pour some oil all around the dosa as well. Now spread some butter over the dosa evenly. Thinly spread some 2 to 3 tsp tomato chutney over the dosa. Place 2 to 3 tsp stuffing over half side of the dosa and grate some cheese as well.
* Now fold it and roast until it gets golden brown in colour from both sides. Take out the dosa in a plate.
* Serve cheese dosa steaming hot with coconut chutney, tomato chutney or peanuts chutney and relish eating.