Cheese dosa is a popular Indian crepe or flatbread made with a fermented batter consisting of rice and lentils that is spread thin on a hot griddle, topped with cheese and other ingredients, and then folded or rolled to be served hot.
It is a tasty fusion of the traditional South Indian dosa with melted cheese, making it appealing to both Indian food lovers as well as cheese lovers.
Origins of Cheese Dosa
The origins of cheese dosa can be traced to the creative street food vendors in cities and towns across India. They took the ever-popular dosa and added melted cheese along with other flavorful toppings like chutneys, spices, herbs and sauces to enhance it. This innovation is now a common and much-loved feature on menus across street food stalls, restaurants and homes in India and beyond.
Key Takeaway: The cheese dosa was created by street food vendors in India who added cheese and other tasty toppings to the traditional dosa to enhance the flavor. It is now very popular.
How Cheese Dosa is Made
Making the perfect cheese dosa requires first preparing the fermented rice and lentil batter correctly.
Step 1: Make the Dosa Batter
- The dosa batter is made by soaking rice and lentils, then blending them into a smooth batter and allowing it to ferment
- Properly fermented batter is critical for light and crispy dosas
- The batter takes at least 24 hours with the initial soak and then fermenting time
Step 2: Prepare the Fillings and Toppings
- The most important topping is grated or shredded cheese - paneer, cheddar and mozzarella work well
- Other popular toppings are spicy chutneys, garlic paste, spices like chili powder, herbs like cilantro
- Onions, tomatoes, potatoes, green chilies can also be added
Step 3: Cook the Dosa
- Heat a skillet or griddle, spread batter into a thin, round dosa
- When the base of the dosa turns light golden, flip it
- Spread chutney and toppings over one half of dosa first
- Top with grated cheese so it starts melting from the heat
- Fold the dosa in half and allow cheese to melt completely
- Crispy, cheesy dosa is ready to serve hot
Key Takeaway: Properly fermented batter, melted cheese and chutneys are essential for making delicious cheese dosas.
Different Varieties of Cheese Dosa
One of the great things about cheese dosas is how versatile they are. You can use any type of cheese and customize them with different toppings and styles to make some delicious variations. Here are some popular options:
Masala Cheese Dosa
- Stuffed with a spiced potato curry or masala
- Also includes cheese, chutneys, onions, etc
- Richer and more filling option
Schezwan Cheese Dosa
- Topped with schezwan sauce and spices
- Also includes onions, green chilies, cheese
- Has a fiery, spicy Chinese flavor
Mumbai Style Cheese Dosa
- Stuffed with spicy, tangy Mumbai style veggie bhaji
- Lots of cheese, chutneys, masalas and herbs
- Has robust flavors from the street food stalls
Health Benefits of Cheese Dosa
While it may seem decadent and indulgent with all that melted cheese, the cheese dosa has some definite nutritional benefits, especially when compared to other fried or cheesy foods. Here are some of its health perks:
- High in Protein - The dosa batter along with paneer and cheeses like cheddar or mozzarella provide plenty of satiating protein
- Contains Probiotics - The fermented dosa batter has gut-healthy probiotic bacteria
- Rich in Vitamins & Minerals - From the dosa as well as vegetables like onions and tomatoes added
- Made with Whole Grains - Brown rice and lentils provide healthy complex carbs and fiber
So don't feel guilty about enjoying this tasty cheese-loaded treat! When made with whole ingredients, it can be a nutritious part of an overall balanced diet.
Tips for Making the Best Cheese Dosas
Here are some helpful tips to get restaurant-quality cheese dosas consistently:
- Well-Seasoned Pan Use a well-seasoned cast iron or nonstick pan. This prevents sticking and gives crispy, golden dosas
- Correct Batter Consistency The batter shouldn't be too thick or runny. Adjust consistency by adding water or rice flour
- Optimum Heat Use medium heat to allow the batter to cook through without burning
- Quick Assembly Work swiftly while assembling to prevent cheese from cooling and hardening
- Rest & Fold Let stuffed dosa rest for 2 mins before folding so fillings heat through
Key Takeaway: A well-seasoned pan, correct batter consistency and optimal heat help get perfectly crispy, cheesy dosas.
FAQs
What cheese is traditionally used in cheese dosas?
Paneer is the cheese most commonly used in Indian cooking and is traditionally used for cheese dosas in India. But other popular choices include mozzarella, cheddar, Colby and Monterey Jack.
What is the best way to reheat leftover cheese dosas?
To reheat cheese dosas, wrap them in aluminum foil and bake at 300°F for 10-15 minutes until hot. You can also microwave for 1-2 minutes. Just watch that the cheese doesn't harden or dry out.
Can I make the dosa batter ahead of time?
Yes, absolutely! Store the fermented dosa batter in an airtight container and refrigerate for up to 5 days. For longer storage, freeze for up to 3 months. Thaw in the refrigerator before using.
Is butter or ghee traditionally used when cooking dosas?
Yes, Indian cooks regularly use ghee or butter to cook the dosas. It helps them get very crispy and golden brown as well as adds extra rich flavor. Oil can be used too.
What are some good chutney options to serve with my cheese dosas?
Popular chutney choices are coconut chutney, onion chutney, peanut chutney, tomato chutney, garlic chutney, and coriander chutney. They add a delicious tangy, spicy flavor contrast.
Conclusion
With its crispy, savory crepe-like texture combined with melted cheese and flavor-packed chutneys and spices, it's no wonder cheese dosa has become a beloved Indian street food staple.
This creative twist on the classic dosa has now become a standard feature on Indian restaurant menus around the world.
Part of the appeal lies in how customizable they are to accommodate all tastes and dietary needs.