Delicious four different flavored cheese dosa recipes! Check out how I made Schezwan cheese dosa, green chutney cheese dosa, marinara cheese dosa, curry leaves thokku cheese dosa.
As much as I love plain dosa with chutney, sambar, and assorted sides, I also love fusion dosa recipes. My son is a big fan of cheese dosa to date. He doesn’t like any sides for his cheese dosa. Instead of making chutneys and sides separately for us, I started adding sauces and cheese to the dosa to make them more spicy and flavorful. I started experimenting with different sauces, and that’s how this flavored dosa came into the picture.
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While you can elaborately make each flavored dosa with added vegetables and stuffing, I have kept it basic and straightforward. It’s a perfect beginner-friendly and bachelor-friendly dosa recipe. Unlike carrot dosa and edamame dosa, we are not grinding or adding vegetables to the batter. Instead, we add the flavors/sauces to individual dosa so you can prepare varieties of dosa with one dosa batter.
I used regular dosa batter for this recipe; you can use store-bought ones too. Also, you can use spreads and sauce of your choice. And this dosa doesn’t call for any sides; make sure you relish it warm.
What kind of sauces and spreads can be used?
I have used store-bought Schezwan chutney, marinara, green chutney, and curry leave thokku. You can use hot and sweet sauce, sriracha, pickle brine, pulikaichal(the tamarind rice paste), any other homemade or store-bought thokku (my favorite is Grand sweets cilantro thokku), spicy chutneys, and even podi. If you have leftover pav bhaji, you can use that too.
What kind of cheese to use?
I have used a cheese blend here. Our personal favorite is mild cheddar, and I either opt for the Mexican cheese blend or mild cheddar. You can make this dosa without cheese too.
Ingredients required
Dosa batter – I have used homemade idli-dosa batter. We need about 1.5 cups of batter for 4 to 5 dosas.
Sauces – I have used 1.5 tsp each green chutney, Schezwan chutney, curry leaves, thokku, and marinara. Adjust this amount to taste.
Cheese – I have 6 tbsp of cheese divided—Approx 1.5 tbsp of grated cheese for each dosa.
Oil – We need oil to cook the dosa, ½ tsp for each dosa.
You can double or triple, or half the measure as required.
Dietary specification
This is a nut-free dosa. Skip the cheese for a vegan version, and make sure to use gluten-free sauces and condiments for a gluten-free dosa.
VVK Tips:
- There is no need to flip the dosa. When the dosa is 95% cooked, spread the sauce/condiment on one half and cheese on the other half. Do not overstuff, especially the marinara, as the dosa can break. Gently fold and cook till the cheese melts.
- Enjoy the dosa warm when cheese is in the melted state. It becomes soggy as the dosa cools down, and reheating will help, but the dosa will break with certain sauces like marinara or pav bhaji.
- Do not spread the dosa too thin like a paper roast.
How to make flavored cheese dosa
Schezwan chutney cheese dosa
- Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium-low. Take a spoon/ladle full of batter and pour it on the pan. Evenly spread the dosa. Spread some oil around the edges; ½ tsp should be sufficient. Let it cook and when the dosa is 95% cooked, spread 1.5 tsp of Schezwan chutney evenly on one half of the dosa. Spread 1.5 tbsp of cheese on the other side. Carefully fold the dosa and let it cook for 30 seconds or until the cheese melts. Remove it from the pan and start making other dosas.
Green chutney cheese dosa
- Spread spoon/ladle full of batter on a hot tawa and spread it evenly. Spread some oil around the edges; ½ tsp should be sufficient. Let it cook and when the dosa is 95% cooked, spread 1.5 tsp of green chutney evenly on one half of the dosa. And spread 1.5 tbsp of cheese on the other side. Carefully fold the dosa and let it cook for 30 seconds or until the cheese melts. Remove it from the pan and start making other dosas.
Marinara cheese dosa
- Spread spoon/ladle full of batter on a hot tawa and spread it evenly. Spread ½ tsp oil around the edges. Let it cook and when the dosa is 95% cooked, spread 1.5 tsp of marinara or pizza sauce evenly on one half of the dosa. And spread 1.5 tbsp of cheese on the other side. Carefully fold the dosa and let it cook for 30 seconds or until the cheese melts. Remove it from the pan and start making other dosas.
Curry leaves thokku cheese dosa.
- Spread spoon/ladle full of batter on a hot tawa and spread it evenly. Spread ½ tsp oil around the edges. Let it cook and when the dosa is 95% cooked, spread 1.5 tsp of curry leaves thokku on one half of the dosa. And spread 1.5 tbsp of cheese on the other side. Carefully fold the dosa and let it cook for 30 seconds or until the cheese melts. Remove it from the pan and start making other dosas.
Recipe notes
- You can skip the or adjust the amount or other cheese variety of your choice. Mild cheddar works well with all the flavors.
- Adjust the sauce amount to choice but do not go overboard.
- You can add other sauces of your choice.
Explore other fusion recipes
PS: If you try any of these flavored cheese dosa, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.
📖 Recipe
Flavored Dosa
Equipment
- Tawa or Griddle
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 1.5 cups dosa batter
- 1.5 tsp green chutney
- 1.5 tsp Schezwan chutney
- 1.5 tsp marinara or pizza sauce
- 1.5 tsp curry leaves thokku
- 6 tbsp grated cheese 1.5 tbsp for each dosa
- 2 tsp oil ½ tsp for each dosa
Instructions
Schezwan chutney cheese dosa
- Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium-low. Take a spoon/ladle full of batter and pour it on the pan. Evenly spread the dosa. Spread some oil around the edges; ½ tsp should be sufficient. Let it cook and when the dosa is 95% cooked, spread 1.5 tsp of Schezwan chutney evenly on one half of the dosa. Spread 1.5 tbsp of cheese on the other side. Carefully fold the dosa and let it cook for 30 seconds or until the cheese melts. Remove it from the pan and start making other dosas.
Green chutney cheese dosa
- Spread spoon/ladle full of batter on a hot tawa and spread it evenly. Spread some oil around the edges; ½ tsp should be sufficient. Let it cook and when the dosa is 95% cooked, spread 1.5 tsp of green chutney evenly on one half of the dosa. And spread 1.5 tbsp of cheese on the other side. Carefully fold the dosa and let it cook for 30 seconds or until the cheese melts. Remove it from the pan and start making other dosas.
Marinara cheese dosa
- Spread spoon/ladle full of batter on a hot tawa and spread it evenly. Spread ½ tsp oil around the edges. Let it cook and when the dosa is 95% cooked, spread 1.5 tsp of marinara or pizza sauce evenly on one half of the dosa. And spread 1.5 tbsp of cheese on the other side. Carefully fold the dosa and let it cook for 30 seconds or until the cheese melts. Remove it from the pan and start making other dosas.
Curry leaves thokku cheese dosa.
- Spread spoon/ladle full of batter on a hot tawa and spread it evenly. Spread ½ tsp oil around the edges. Let it cook and when the dosa is 95% cooked, spread 1.5 tsp of curry leaves thokku on one half of the dosa. And spread 1.5 tbsp of cheese on the other side. Carefully fold the dosa and let it cook for 30 seconds or until the cheese melts. Remove it from the pan and start making other dosas.
Notes
- You can skip the or adjust the amount or other cheese variety of your choice. Mild cheddar works well with all the flavors.
- Adjust the sauce amount to choice but do not go overboard.
- You can add other sauces of your choice.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: Originally posted in 2015. Now updated with new pics, recipe card with nutritional information.
Flavored dosa are a nice option when we pressed for time to prepare the chutneys and sides.
Schezwan chutney and green chutney are my favorite.
Absolutely. Thanks Usha.