Cheese aloo masala dosa Recipe

Cooking Directions

• STEP 1.To make the dosa batter, soak rice and lentils overnight. Grind them into a smooth paste and let it ferment for 8-10 hours.
• STEP 2.To make the potato masala, heat oil in a pan and saut茅 onions until golden brown. Add ginger-garlic paste, tomatoes, and spices. Cook until tomatoes are soft.
• STEP 3.Add boiled and mashed potatoes to the pan. Mix well and cook for a few minutes. Add water if needed to adjust the consistency.
• STEP 4.Heat a non-stick pan and pour a ladleful of dosa batter. Spread it in a circular motion to form a thin crepe. Drizzle oil around the edges and cook until crispy.
• STEP 5.Spread a spoonful of the potato masala on one half of the dosa. Sprinkle grated cheese on top. Fold the dosa in half and cook for a minute until the cheese melts.
• STEP 6.Serve the Cheese Aloo Masala Dosa hot with coconut chutney and sambar.

Cooking Tips

• Make sure the dosa batter is fermented well to get a tangy flavor and crispy texture.
• You can add chopped green chilies or chili powder for extra spiciness in the potato masala.
• Use a non-stick pan to ensure the dosa doesn't stick and cooks evenly.
• You can add a pinch of turmeric powder to the dosa batter for a golden color.
• Serve the dosa immediately after filling it with the potato masala and cheese for the best taste and texture.

Storage and Serving

• Leftover dosa batter can be stored in the refrigerator for up to 2-3 days.
• Reheat the dosa in a pan or microwave before serving.
• Serve the Cheese Aloo Masala Dosa as a breakfast or brunch dish, accompanied by coconut chutney and sambar.