Cheese Dosai (South Indian Style Gluten Free Cheese Filled Crepe)

Dosai (also known as dosa or thosai) originated in South India. It is the most popular South Indian dish because it is so crispy and substantial. There are so many different types of dosais available, from basic ones like masala (potato filling) and onion, to crazy ones like cheese and chocolate. Cheese dosais are popular with children in India and most people make it differently, e.g. some add the potato masala and others add a special mixed spice known as “gunpowder” or Milagu Podi. This recipe is similar to a cheese toastie my grandmother used to do; only in a dosai.

https://www.youtube.com/watch?v=IDXD-DjHg7Y

Ingredients:

Dosai Batter

½ cup idli rice (special South Indian rice made only for dosai, idli, uthapam etc.)

¼ cup urad dal (split white bean)

1-2 tbsp chana dal (split gram)

Very, very little fenugreek seeds (methi seeds)

Salt to taste

Water for blending

METHOD

Day 1

1.      Soak idli rice, urad dal and chana dal overnight or at least for 6-8 hours. Add methi seeds with chana dal. You can choose to soak all together or separate. I prefer to do it separate, because all have different properties.

Day 2

1.      Blend all 3 things into a fine paste. The consistency has to be like a smooth pancake batter.

2.      Mix them all up (if blending separately) and leave it to ferment overnight or for 8-12 hours.

 

For Filling:

About 180g cheddar cheese (or your choice of cheese), grated

6 tsp green chillies, chopped

1 ½  onion, chopped

6 tsp coriander leaves, chopped

6 tbsp chopped tomatoes

½ tsp chaat masala

 

 

HOW TO PROCEED

1.      Heat a skillet on very high heat. Most people use non-stick, so that their dosa does not get burnt. Others recommend using iron skillets as they want their dosa to stick and get brown and crispy.

2.      Sprinkle a bit of water to cool down the pan.

3.      Grease the skillet a little

4.      Take a ladle full of batter and spread in a swirl shape over the pan (this will be shown in the video).

5.      When it gets brown on the sides, use your choice of fat and spread it around the dosa.

6.      Place the cheese, chilli, onion, coriander and tomatoes in the centre. Sprinkle chaat masala and fold over.

7.      Serve warm with coconut chutney and sambar (lentil soup)- recipes for these will follow soon.

 

 

NUTRITIONAL TABLE
Energy (kcal)	222.2
Total Fat (g)	12.9
Saturated Fat (g)	7.9
Cholesterol (mg)	36.0
Sodium (mg)	127.5
Total Carb (g)	19.8
Dietary Fibre (g)	1.7
Total Sugars (g)	1.6
Protein (g)	7.6
Vit D (%)	11.0
Calcium (%)	14.3
Iron (%)	7.7
Potassium (%)	2.0