cheese burst dosa recipe | cheese burst dosa rolls | Indian cheese dosa |

by Tarla Dalal

Cheese Burst Dosa Rolls, Indian Cheese Dosa Snack

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Cheese Burst Dosa Video View a video of this recipe here...

Added to 35 cookbooks This recipe has been viewed 38464 times

cheese burst dosa recipe | cheese burst dosa rolls | Indian cheese dosa | with 54 amazing images.

cheese burst dosa recipe | cheese burst dosa rolls | Indian cheese dosa is one of kid’s favourite. Learn how to make cheese burst dosa rolls.

To make cheese burst dosa, combine the cheese spread and milk in a deep bowl and mix well using a whisk. Keep aside. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth or a tissue paper. Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle. Put 1 tsp of butter and cook on a medium flame for 1 to 2 minutes or till the dosa turns light brown in colour. Put 2 tbsp of onions, 1 tbsp of capsicum, 1 tbsp of tomatoes, ¼ tsp of chilli powder, ¼ tsp of pav bhaji masala, ½ tbsp of schezuan sauce, mix well using a wooden spoon and then mash it very lightly using a potato masher and cook on a medium flame for 1 minute. Put 1½ tbsp of cheese spread mixture all over it and cook on a medium flame for 1 to 2 minutes. Fold it over from both the sides. Cut into 2 equal portions using a sharp cutter. Pour a little of the cheese spread mixture evenly over it. Serve immediately.

If the name makes you assume it is another one of those cheese stuffed dosas, you are in for a surprise as this is a notch higher. Lined with cheese and drowned in a milky cheese mixture, this Indian cheese dosa is cheesier than you can imagine.

Add to this a scrumptious Schezuan style stuffing and you get an absolutely exciting snack that redefines the word excitement. These cheese burst dosa rolls are a perfect party time treat! Enjoy the cheese burst dosa immediately after preparation.

Try other recipes using loads of cheese like Cheese Garlic Buns or Cheese Fondue.

Tips for cheese burst dosa. 1. The cheese mixture should be smooth after mixing. There should be lumps in it. 2. Be a little quick while adding the ingredients on the half cooked dosa. 3. Mash the vegetables very lightly using the masher, else the dosa might tear. 4. 4. While we have used cheese spread in this recipe of cheese burst dosa, you can also use processed cheese. Melt it with a little milk and use it. You can top with some shredded processed cheese.

Enjoy cheese burst dosa recipe | cheese burst dosa rolls | Indian cheese dosa| with step by step photos.

Add your private note

Cheese Burst Dosa Rolls, Indian Cheese Dosa Snack recipe - How to make Cheese Burst Dosa Rolls, Indian Cheese Dosa Snack

Cheese Burst Dosa, Snack video by Tarla Dalal

Cheese Burst Dosa Rolls, Indian Cheese Dosa Snack recipe with step by step photos

If you like cheese burst dosa

If you like cheese burst dosa, then also try other dosa recipes like
- Schezwan chopsuey dosa | noodle dosa | spring dosa | Street-style Schezwan noodle dosa | with amazing 20 images.
- buckwheat dosa recipe | kuttu dosa | healthy Indian buckwheat crepes | instant buckwheat dosa | with 15 amazing images.
- cheese dosa recipe | how to make cheese dosa for kids | street style butter cheese dosa | crispy cheese dosa | with 12 amazing images.

What is cheese burst dosa made of?

Cheese burst dosa is made of 1/2 cup cheese spread, 2 tbsp milk, 2 cups dosa batter, 4 tsp butter, 8 tbsp finely chopped onions, 4 tbsp finely chopped capsicum, 4 tbsp finely chopped tomatoes, 1 tsp chilli powder, 1 tsp pav bhaji masala, 2 tbsp schezuan sauce and salt to taste.

How to make dosa batter

To make dosa batter recipe | South Indian dosa batter | dosa batter at home | Take a deep bowl and put 1/2 cup of urad dal (split black lentils) into it.
Add 1 tbsp of fenugreek (methi) seeds into the bowl. Adding fenugreek seeds to dosa batter helps in the process of fermentation. Some people add cooked rice (about 2 tbsps) for the same reason. Adding cooked rice also makes the final product crispier.
Add water.

Wash the urad dal well with water to get rid of impurities if any. Drain it.
Enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
Drain the urad dal and fenugreek seeds using a stainer. They must have become soft enough to be ground to a paste.
Transfer the soaked and drained urad dal and fenugreek seeds to a mixer jar.
Add approx. 1 cup of water. Do not add all water at once, start with lesser amount and add water as needed. Traditionally, a stone grinder is used to prepare idli/dosa batter. If you have one, make use of it or you can also make use of a wet grinder or mixer grinder like us. Ensure the batter does not warm up while grinding. If your mixer jar gets heated quickly, make use of cold water while grinding. This will prevent the idly from turning hard.

Blend to a smooth paste.
Put this mixture into a deep bowl and keep aside.
Similarly, wash 1 cup of par-boiled rice (ukda chawal) with water.
Also, wash 1 cup of raw rice (chawal) well.
Put both the rice into another deep bowl. Add 2 tbsp thick beaten rice (jada poha) into the bowl. Adding Poha or thick beaten rice to the dosa batter will make the dosas lighter.

Add enough water into the bowl to submerge all ingredients and mix well.
Cover the bowl with a lid and keep it aside to soak for at least 4 hours.
Now, drain the soaked par-boiled rice, raw rice, and thick beaten rice using a strainer.
Transfer this to a mixer and blend to a smooth paste using approx. 1 cup of water. Make sure that the grains are ground to perfection.
Now, put the mixture into the same bowl of the urad dal batter mix well.

Add the salt to taste and mix well.
Cover the batter with a lid and keep the dosa batter | South Indian dosa batter | dosa batter at home | aside to ferment in a warm place for at least 12 hours.
Once fermented, mix the dosa batter very well.
Use the dosa batter | South Indian dosa batter | dosa batter made at home | immediately to make dosas or store the batter in an air-tight container and use or refrigerate. This recipe makes 6 cups of dosa batter in all. You can use 2 cups of dosa batter to make cheese burst dosa. The remaining dosa batter can be refrigerated. It will stay fresh for at least 1 week. Right before you make dosas, you might have to add more salt and water to adjust the consistency.

How to make pav bhaji masala

To make the pav bhaji masala at home, in a broad non-stick pan, take the kashmiri dry red chillies. Increase or decrease the quantity of red chilies as per the required spice level. The stalk has been removed and the chillies have been broken before adding to the pan.

Add coriander seeds. Don’t forget to pick and clean the spices before adding.
Learn pav bhaji masala recipe in detail

How to make Schezuan sauce

For making the schezwan sauce at home, we will first make a chilli-garlic paste. For that, boil 1 cup of water in a deep non-stick pan.
Add dry red chillies. We have made use of Kashmiri red chillies which provides a fiery red colour and mild heat but, you can use any other variety or a combination of 1-2 red chillies depending upon the spice level you can handle. Also, we have not removed the seeds of the chillies but if you want a more smooth schezwan sauce and less spicier, you can remove the seeds of the chillies before putting them in water.
Learn Schezuan sauce recipe in detail.

For the cheese sauce mixture

For the cheese sauce mixture, add 1/2 cup cheese spread in a deep bowl.
Add 2 tbsp milk.
Mix well using a whisk.
This is how the cheese sauce mixture looks after mixing. Keep aside.

For the cheese burst dosa

For the cheese burst dosa recipe | cheese burst dosa rolls | Indian cheese dosa, heat a non-stick tava (griddle).

Sprinkle a little water on it (it should sizzle immediately).
Wipe off using a piece of cloth or a tissue paper.
Pour a ladleful of the batter on the tava (griddle).
Spread in a circular motion to make a 200 mm. (8”) diameter circle.
Put 1 tsp of butter.

Spread it evenly using a flat ladle.
Cook on a medium flame for 1 to 2 minutes or till the dosa turns light brown in colour.
Put 2 tbsp of finely chopped onions.
Put 1 tbsp of finely chopped capsicum.
Put 1 tbsp of finely chopped tomatoes.

Put ¼ tsp of chilli powder.
Put ¼ tsp of pav bhaji masala.
Put ½ tbsp of schezuan sauce. Be little quick while adding these ingredients.
Mix well using a wooden flat spoon.
Then mash it very lightly using a potato masher and cook on a medium flame for 1 minute.

Put 1½ tbsp of cheese spread mixture all over it.
Cook on a medium flame for 1 to 2 minutes.
Fold it over from both the sides.
Cut into 2 equal portions using a sharp cutter.
Pour a little of the cheese spread mixture evenly over it.

Serve cheese burst dosa recipe | cheese burst dosa rolls | Indian cheese dosa immediately.

Tips for cheese burst dosa

The cheese mixture should be smooth after mixing. There should be lumps in it.
Be a little quick while adding the ingredients on the half cooked dosa.
Mash the vegetables very lightly using the masher, else the dosa might tear.
While we have used cheese spread in this recipe of cheese burst dosa, you can also use processed cheese. Melt it with a little milk and use it. You can top with some shredded processed cheese.