Cheesy Dosa roll is a toothsome dish prepared with Dosa batter, vegetables, cheese and spices. Enjoy this delicious dish at home with this simple recipe. Here is the video recipe of cheesy dosa roll.

Cooking time: 25 minutes

Serves: 5

Ingredients

1 tsp = 5 ml

1 tbsp = 15 ml

For dosa batter:

• Idli/Parboiled rice – 3 cup ( 1 cup = 300 ml)
• Urad dal/Ulatham paruppu/ – 3/4 cup (1 cup = 300 ml)
• Poha/Flattened rice/Rice flakes/Aval – 1 3/4 tbsp
• Fenugreek seeds/Methi/Vendayam – 1/2 tsp

For chutney:

• Cashew nuts – 15
• Grated coconut (fresh/dried) – 1 tbsp
• Ginger (chopped) – 1 ½ inch
• Garlic cloves – 15
• Green Chillies – 1 (finely chopped)
• Red Chillies (Kashmiri/normal) – 9 (If it is kashmiri red chillies) / 6-7 (if it is normal red chillies)
• Roasted Channa dal/Bengal gram – 1 ¼ tbsp
• Cumin seeds – ½ tsp
• Garam masala powder – ¼ tsp (heap)
• Red Chilli powder – ½ tsp
• Coriander powder – ¼ tsp (heap)
• Sugar (white/brown) – ¼ tsp
• Coriander leaves – few
• Salt – required
• Water – 150 ml

For stuffing:

• Cooking oil – 1 ¼ tbsp
• Mustard seeds – ½ tsp
• Urad dal – ½ tsp
• Cumin seeds – ½ tsp
• Garlic cloves – 10 (chopped)
• Curry leaves – few (chopped)
• Capsicum/Bell peppers (medium size) – 1 (chopped lengthwise)
• Onions (big size) – 2 (chopped)
• Tomato (big size) – 2 (chopped)
• Carrot (medium size) – 2 (grated)
• Capsicum (medium size) – 1 (chopped lengthwise)
• Salt – required
• Garam masala powder – ½ tsp (heap)
• Red Chilli powder – ½ tsp
• Turmeric powder – ¼ tsp

For dosa:

• Dosa batter – 900 ml
• Mozzarella cheese – 150 grams
• Coriander leaves – few (chopped)

Method

For dosa batter:

1. Soak the Idli/Par boiled rice in enough water for 6-8 hours.
2. Soak the Urad dal and fenugreek together in enough water for 3 hours.
3. Soak the poha/Flattened rice in enough water for 1 hour.
4. Grind all the soaked ingredients separately to a smooth batter and mix it well. Add required salt to it. Mix it well again.
5. Ferment it for 6-8 hours at room temperature (Don’t close the prepared batter in airtight container during fermentation).
6. Prepare Idli/Dosa with the fermented batter.

For chutney:

1. Grind all the ingredients (mentioned under “For chutney”) to a fine paste. Chutney is ready.

For stuffing:

1. Crackle the mustard seeds with the cooking oil in a Kadai at medium flame.
2. Then, add the Urad dal, cumin seeds, garlic cloves (chopped), curry leaves and Onions to it.
3. Saute until Onions becomes pink and transparent.
4. Then, add the tomatoes, carrot, capsicum (bell peppers), required salt, Garam masala powder, red Chilli powder, turmeric powder and prepared chutney (1 ¼ tbsp) to it and mix it well.
5. Cook covered for 5-8 minutes (until the vegetables get cooked well). Mix it well and turn off the flame. Stuffing is ready.

For Dosa:

1. Pour the batter to a round shaped dosa on a hot tawa at medium flame. Let the batter gets cooked for 1-2 minutes.
2. Apply prepared chutney over it.
3. Keep the stuffing over it. Garnish with coriander leaves
4. Grate the mozzarella cheese over it. Cook it for 1-2 minutes (You can also cook it covered with a lid).
5. Roll it and serve hot.