The significance of jini dosas is that they are mini versions of dosa filled with cheese which makes it the best snack option.

Here’s how you can replicate the same taste of jini dosa at home.


  • ⅓  cup butter 
  • 2 cups dosa batter 
  • 1½  tablespoon besan
  • 1 cup processed cheese ( grated )
  • 7-8 paneer cubes ( grated )
  • ½  teaspoon garam masala 
  • ½  teaspoon red chili powder 
  • 2-3 tbsp Tomato -Chili Sauce 
  • Salt to taste 

For filling:

  • ½ cup shredded cabbage
  • ½ cup onions
  • ½ cup tomatoes
  • ½ cup capsicum 
  • ½ cup carrots
  • ½ cup beetroot
  • ¼ cups spring onions

( Finely chopped all vegetables).

For red chutney: 

  • 2 tomatoes 
  • 4-5 garlic 
  • 2-3 red chillies 
  • Salt to taste


  • Grind the tomatoes, garlic, red chillies and salt together into a smooth paste. Keep this red chutney aside.
  • To make the dosa batter, add besan and a few tablespoons of water. Mix well until you don’t see any besan bubbles in the batter.
  • Heat the dosa pan and pour in a large ladle of batter and roll it out in a circular motion. Keep the flame at a medium-low.
  • Now quickly add a tablespoon of each chopped and grated vegetable.
  • Add 1 tablespoon of grated paneer crumbs, 2 tablespoons of red chutney, ¼ tablespoon red chili powder, a pinch of garam masala, salt, 1-2 tablespoons butter and 1 tablespoon grated cheese. Stir quickly.
  • Using a spatula, spread the masala evenly, then add a generous amount of grated cheese throughout the serving. Always be careful not to burn the dose.
  • You can cut the dosa with a pizza knife or metal spatula into four or five vertical strips. Then roll out each piece and place it on a serving plate.

Serve this Mumbai-style jini dosa with coconut chutney.