Dosa - Everything you need to know about dosa

What is Dosa?

Dosa is a popular South Indian dish made from fermented batter consisting of rice and black gram (also known as urad dal). The batter is spread thin on a hot griddle or flat pan and cooked until crispy on one side, then flipped and cooked on the other side. The resulting thin, crepe-like pancake is usually served with a variety of chutneys, sambar (a lentil-based vegetable stew), and/or potato masala. Dosas are often eaten for breakfast, but they can be enjoyed at any time of day. They are a staple food in South Indian cuisine, and there are many different variations of dosas, including masala dosa (filled with a spiced potato mixture), rava dosa (made with semolina instead of rice), and many more. Dosas are known for their crisp texture and tangy flavor, thanks to the fermentation process. They are also a good source of carbohydrates and protein, making them a nutritious and satisfying meal. Dosas have gained popularity worldwide and can now be found in many Indian restaurants around the world.

The History of Dosas

The exact origin of dosas is not clear, but they are believed to have originated in South India, particularly in the present-day state of Tamil Nadu, several hundred years ago. Some historians suggest that dosas were made as far back as 2000 years ago during the Sangam period in Tamil Nadu, while others believe they may have originated in the Udupi region of present-day Karnataka. Traditionally, dosas were made using a mix of rice and urad dal that was soaked, ground, and left to ferment overnight. The fermentation process not only added a tangy flavor to the dosa but also made it more digestible. Dosas were usually eaten with sambar and coconut chutney and were a staple food for many South Indian families. Over time, dosas evolved and became more popular, particularly in the 20th century, as people from South India migrated to other parts of India and the world. Today, dosas are enjoyed across India and are a popular street food, as well as a staple in South Indian restaurants worldwide. In recent years, dosas have also been adapted to suit different dietary preferences, with many restaurants offering vegan and gluten-free options. With their popularity continuing to grow, it’s safe to say that dosas will remain a beloved South Indian dish for years to come.

10 different types of dosas.

1.Masala Dosa

Masala Dosa is a popular South Indian dish that is made with fermented rice and urad dal batter. The batter is spread thin on a hot griddle or flat pan, and a spiced potato filling is placed in the center before the dosa is folded over to enclose the filling. The dosa is then cooked until crispy and golden brown on both sides. The potato filling is usually made with boiled and mashed potatoes that are seasoned with mustard seeds, cumin, onions, ginger, and other spices, including turmeric and red chili powder. The spiced potato mixture is then stuffed into the dosa, which is served with sambar, coconut chutney, and/or tomato chutney. Masala dosa is a beloved breakfast dish in South India, but it can be enjoyed at any time of day. It is a flavorful and nutritious meal, as it is a good source of carbohydrates, protein, and fiber. Masala dosas have gained popularity worldwide, and can now be found in many Indian restaurants around the world.

Masala Dosa recipe 

Ingredients: For the Dosa:
  • 1 cup rice
  • 1/2 cup urad dal (split black lentils)
  • 1/4 tsp fenugreek seeds
  • Salt, to taste
  • Oil, for cooking the dosa
For the Potato Filling:
  • 4 medium-sized potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 1-2 green chilies, chopped
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tsp grated ginger
  • 1-2 tbsp oil
  • Salt, to taste
For the Chutney:
  • 1 cup freshly grated coconut
  • 2 green chilies
  • 1 small piece of ginger
  • 1-2 garlic cloves
  • Salt, to taste
  • Water, as needed
Instructions:
  1. To make the dosa batter, rinse the rice and dal in water separately and soak them in water for at least 4-5 hours. Add fenugreek seeds to the dal while soaking.
  2. Drain the water and grind the rice and dal separately to a smooth batter consistency. Combine the rice and dal batter and mix well. Add salt to taste and mix well. Let the batter ferment in a warm place for 8-10 hours or overnight.
  3. To make the potato filling, heat oil in a pan, and add mustard seeds and cumin seeds. Once they start to splutter, add onions and green chilies, and sauté for a few minutes.
  4. Add turmeric powder, red chili powder, and grated ginger, and sauté for a few more minutes. Add the mashed potatoes and mix well. Cook for 3-4 minutes, and add salt to taste. Mix well and turn off the heat.
  5. To make the coconut chutney, grind the grated coconut, green chilies, ginger, garlic, and salt together in a mixer grinder. Add water as needed to make a smooth chutney.
  6. To make the dosa, heat a non-stick griddle or flat pan on medium heat. Once hot, spread a ladleful of the batter evenly in a circular motion to form a thin dosa. Drizzle oil around the edges of the dosa and cook for 1-2 minutes or until the edges start to turn brown.
  7. Add a few spoonfuls of the potato filling in the center of the dosa and fold the dosa over the filling to form a roll. Remove from the pan and serve hot with coconut chutney and sambar.
Enjoy your homemade Masala Dosa!

2.Rava Dosa: 

Rava Dosa is a popular South Indian dish that is made using semolina or rava instead of rice and lentils. It is a quick and easy recipe that doesn’t require much preparation time or fermentation. Rava dosa is a crispy and savory pancake that can be served as a breakfast or snack dish.

Rava Dosa recipe 

Ingredients:
  • 1 cup rava (semolina)
  • 1/2 cup rice flour
  • 1/2 cup all-purpose flour (maida)
  • 2-3 green chilies, finely chopped
  • 1 inch ginger, grated
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns, crushed
  • 1/4 tsp asafetida (hing)
  • Salt, to taste
  • 2-3 cups water
  • Oil, for cooking the dosa
Instructions:
  1. In a mixing bowl, combine rava, rice flour, all-purpose flour, chopped green chilies, grated ginger, cumin seeds, crushed black peppercorns, asafetida, and salt. Mix well.
  2. Add water gradually to the mixture and mix well to make a thin and smooth batter. The batter should be of pouring consistency.
  3. Let the batter rest for 15-20 minutes.
  4. Heat a non-stick griddle or flat pan on medium heat. Once hot, spread a ladleful of the batter evenly in a circular motion to form a thin dosa. Drizzle oil around the edges of the dosa.
  5. Cook the dosa on medium heat until the edges start to turn brown and crispy.
  6. Flip the dosa and cook on the other side until golden brown and crispy.
  7. Repeat the process for the remaining batter.
  8. Serve hot with coconut chutney or sambar.
Enjoy your crispy and delicious Rava Dosa!

3.Mysore Masala Dosa: 

Mysore Masala Dosa is a popular South Indian dish that originated in the city of Mysore in Karnataka, India. It is a variant of the regular masala dosa, which is a thin and crispy rice and lentil crepe stuffed with a spiced potato filling. The unique feature of Mysore Masala Dosa is the spicy and tangy red chutney that is spread on the inside of the dosa before adding the potato filling. The chutney is made with a combination of dry red chilies, garlic, ginger, cumin seeds, mustard seeds, tamarind paste, and grated coconut. It gives the dosa a fiery and flavorful taste. The potato filling for Mysore Masala Dosa is made with boiled and mashed potatoes, sautéed onions, green chilies, ginger, and a blend of aromatic spices. The filling is placed on the chutney-smeared dosa, which is then rolled up to form a delicious and satisfying meal. Mysore Masala Dosa is typically served with coconut chutney, sambar, and a dollop of butter on top. It is a popular breakfast dish in South India and is now enjoyed all over the world for its unique and delicious taste.

Mysore Masala Dosa recipe 

Ingredients: For the Dosa:
  • 1 cup rice
  • 1/2 cup urad dal (split black lentils)
  • 1/4 tsp fenugreek seeds
  • Salt, to taste
  • Oil, for cooking the dosa
For the Potato Filling:
  • 4 medium-sized potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 1-2 green chilies, chopped
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tsp grated ginger
  • 1-2 tbsp oil
  • Salt, to taste
For the Red Chutney:
  • 1 cup grated coconut
  • 4-5 dry red chilies
  • 4-5 garlic cloves
  • 1/2 inch ginger, chopped
  • 1/4 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • 1 tsp tamarind paste
  • Salt, to taste
  • Water, as needed
Instructions:
  1. To make the dosa batter, rinse the rice and dal in water separately and soak them in water for at least 4-5 hours. Add fenugreek seeds to the dal while soaking.
  2. Drain the water and grind the rice and dal separately to a smooth batter consistency. Combine the rice and dal batter and mix well. Add salt to taste and mix well. Let the batter ferment in a warm place for 8-10 hours or overnight.
  3. To make the potato filling, heat oil in a pan, and add mustard seeds and cumin seeds. Once they start to splutter, add onions and green chilies, and sauté for a few minutes.
  4. Add turmeric powder, red chili powder, and grated ginger, and sauté for a few more minutes. Add the mashed potatoes and mix well. Cook for 3-4 minutes, and add salt to taste. Mix well and turn off the heat.
  5. To make the red chutney, grind the grated coconut, red chilies, garlic, ginger, cumin seeds, mustard seeds, tamarind paste, and salt together in a mixer grinder. Add water as needed to make a smooth chutney.
  6. To make the Mysore Masala Dosa, heat a non-stick griddle or flat pan on medium heat. Once hot, spread a ladleful of the dosa batter evenly in a circular motion to form a thin dosa. Drizzle oil around the edges of the dosa.
  7. Spread a spoonful of the red chutney on the dosa and add a few spoonfuls of the potato filling in the center of the dosa. Fold the dosa over the filling to form a roll. Remove from the pan and serve hot with coconut chutney and sambar.
Enjoy your delicious Mysore Masala Dosa!

4. Set Dosa: 

Set Dosa is a popular South Indian dish that originated in the state of Karnataka, India. It is a variation of the regular dosa, which is a thin and crispy rice and lentil crepe. However, unlike regular dosa, Set Dosa is thicker, softer, and spongy in texture. Set Dosa is made with a batter that is a combination of rice, urad dal (split black lentils), and poha (flattened rice flakes). The batter is fermented for several hours, which gives the dosa its signature texture. To make Set Dosa, a ladleful of the batter is poured onto a hot griddle or flat pan and spread into a circular shape. Unlike regular dosa, Set Dosa is not spread too thin and is kept slightly thicker. The dosa is then covered with a lid and cooked on low heat until the top surface is cooked through and the bottom is lightly golden brown. It is then flipped over and cooked for a few more minutes. Set Dosa is typically served in a set of 3 or 4 dosas, hence the name “Set Dosa”. It is often served with coconut chutney, sambar, and a dollop of ghee or butter on top. Set Dosa is a popular breakfast dish in South India and is loved for its soft and spongy texture, which makes it easy to eat and digest.

Set Dosa recipe

Ingredients:
  • 2 cups idli rice or parboiled rice
  • 1/2 cup urad dal (split black lentils)
  • 1/4 cup poha (flattened rice flakes)
  • 1 tsp fenugreek seeds
  • Salt to taste
  • Oil or ghee for cooking
Instructions:
  1. Wash the rice, urad dal, and fenugreek seeds in water and soak them separately in water for at least 4-5 hours.
  2. Soak the poha in water for 10-15 minutes before grinding.
  3. Drain the water from the rice and urad dal and grind them together in a mixer grinder or wet grinder until you get a smooth batter.
  4. Grind the soaked poha to a fine paste and mix it with the rice and dal batter.
  5. Add salt to taste and mix well.
  6. Cover the batter and keep it in a warm place for fermentation for about 6-8 hours or overnight, until it doubles in volume and becomes fluffy.
  7. Once the batter is fermented, give it a good mix.
  8. Heat a griddle or a flat pan and grease it with some oil or ghee.
  9. Pour a ladleful of batter on the pan and spread it in a circular motion to form a thick dosa.
  10. Cover the dosa with a lid and let it cook on low heat until the top surface is cooked through and the bottom is lightly golden brown.
  11. Flip the dosa and cook for a few more minutes on the other side.
  12. Remove the dosa from the pan and repeat the process with the remaining batter.
  13. Serve hot with coconut chutney, sambar, and a dollop of ghee or butter on top.
Enjoy your soft and spongy Set Dosa!

5. Onion Dosa: 

Onion Dosa is a popular South Indian dish that is a variation of the regular dosa. It is a thin and crispy rice and lentil crepe with a generous amount of chopped onions and spices mixed into the batter. The addition of onions and spices gives the dosa a delicious flavor and aroma. The batter for Onion Dosa is made by soaking rice and urad dal (split black lentils) in water for a few hours and then grinding them into a smooth paste. The paste is then mixed with chopped onions, green chilies, curry leaves, cumin seeds, and salt to taste. The batter is left to ferment overnight, which gives the dosa its signature flavor and texture. To make Onion Dosa, a ladleful of the batter is poured onto a hot griddle or flat pan and spread into a circular shape. The dosa is cooked until the edges are crisp and golden brown, and the onions are cooked through. It is then flipped over and cooked for a few more minutes on the other side. Onion Dosa is typically served with coconut chutney, sambar, and a dollop of ghee or butter on top. It is a popular breakfast and snack dish in South India and is loved for its crispy texture and flavorful taste.

Onion Dosa recipe

Ingredients:
  • 1 cup rice
  • 1/2 cup urad dal (split black lentils)
  • 1/2 cup chopped onions
  • 2-3 green chilies, finely chopped
  • 1 sprig curry leaves, chopped
  • 1 tsp cumin seeds
  • Salt to taste
  • Oil or ghee for cooking
Instructions:
  1. Wash the rice and urad dal separately in water and soak them in water for at least 4-5 hours.
  2. Drain the water from the rice and dal and grind them together in a mixer grinder or wet grinder until you get a smooth batter.
  3. Add water as needed to get the right consistency for the batter.
  4. Add the chopped onions, green chilies, curry leaves, cumin seeds, and salt to the batter and mix well.
  5. Cover the batter and keep it in a warm place for fermentation for about 6-8 hours or overnight, until it doubles in volume and becomes fluffy.
  6. Once the batter is fermented, give it a good mix.
  7. Heat a griddle or a flat pan and grease it with some oil or ghee.
  8. Pour a ladleful of batter on the pan and spread it in a circular motion to form a thin dosa.
  9. Drizzle some oil or ghee on the edges of the dosa and let it cook on medium heat for about 2-3 minutes.
  10. Once the edges are crisp and golden brown, flip the dosa and cook for a few more minutes on the other side.
  11. Remove the dosa from the pan and repeat the process with the remaining batter.
  12. Serve hot with coconut chutney, sambar, and a dollop of ghee or butter on top.
Enjoy your crispy and flavorful Onion Dosa!

6. Neer Dosa: 

Neer Dosa is a traditional South Indian pancake made from rice flour and water. The name “neer” means water in Kannada language, and this dosa is named so because of its thin, watery consistency. The batter for Neer Dosa is made by mixing rice flour with water to form a thin, runny batter. The batter is then seasoned with salt and allowed to rest for a few minutes. Unlike other types of dosas, there is no need for fermentation of the batter. To make Neer Dosa, a ladleful of the batter is poured onto a hot griddle or flat pan and spread into a thin, circular shape. The dosa is cooked until the edges are crisp and the surface is cooked through. It is then folded and served hot with coconut chutney, sambar, or any other side dish of your choice. Neer Dosa is a popular breakfast dish in the coastal regions of South India, especially in Karnataka and Kerala. It is also a gluten-free and vegan-friendly option, making it a popular choice for people with dietary restrictions.

Neer Dosa recipe

` Ingredients:
  • 2 cups rice flour
  • 3-4 cups water
  • Salt to taste
  • Oil for cooking
Instructions:
  1. In a mixing bowl, add the rice flour and salt. Mix well.
  2. Add water to the mixture slowly and gradually, stirring constantly to avoid lumps, until you get a thin, runny batter with no lumps.
  3. Cover the batter and let it rest for 15-20 minutes.
  4. Heat a non-stick pan or tawa on medium heat.
  5. Once the pan is hot, grease it with a little oil or ghee.
  6. Pour a ladleful of the batter on the pan and spread it evenly in a circular motion to make a thin dosa.
  7. Cover the pan with a lid and let it cook for 1-2 minutes.
  8. Once the edges start to curl and the surface of the dosa appears cooked, remove the lid and fold the dosa in half.
  9. Gently remove the dosa from the pan and transfer it to a serving plate.
  10. Repeat the process with the remaining batter.
  11. Serve hot with coconut chutney or any other side dish of your choice.
Enjoy your delicious Neer Dosa!

7. Pesarattu: 

Pesarattu is a type of dosa that is a popular breakfast dish in the South Indian state of Andhra Pradesh. It is made with green gram (moong dal), which is soaked and ground into a batter along with some spices and herbs. Pesarattu is typically served with ginger chutney or coconut chutney, and sometimes accompanied by upma (semolina porridge). It is a healthy and nutritious dish as green gram is a good source of protein and fiber. The traditional method of making Pesarattu involves soaking the green gram for a few hours and then grinding it into a smooth batter along with green chillies, ginger, cumin seeds, and salt. The batter is then spread on a hot griddle or tawa, and cooked until golden brown and crisp. In recent times, variations of Pesarattu have emerged, such as adding rice flour or semolina to the batter for a more crispy texture, or stuffing the dosa with chopped onions, green chillies, and coriander leaves. Pesarattu is also sometimes served as a wrap, with a filling of onions, tomatoes, and chutney.

Pesarattu recipe

Ingredients:
  • 1 cup whole green gram (moong dal)
  • 2-3 green chillies, chopped
  • 1-inch piece of ginger, peeled and chopped
  • 1/2 tsp cumin seeds
  • Salt to taste
  • Oil or ghee for cooking
Instructions:
  1. Wash and soak the green gram in water for 4-5 hours.
  2. Drain the water and grind the soaked green gram along with green chillies, ginger, cumin seeds, and salt to a smooth batter, adding little water if needed.
  3. Transfer the batter to a mixing bowl and whisk it well for a minute to make it fluffy.
  4. Heat a non-stick pan or tawa on medium heat.
  5. Once the pan is hot, grease it with a little oil or ghee.
  6. Pour a ladleful of the batter on the pan and spread it evenly in a circular motion to make a thin dosa.
  7. Drizzle some oil around the edges of the dosa and cook until the edges start to curl and the surface of the dosa appears cooked.
  8. Flip the dosa and cook for a minute on the other side.
  9. Once the dosa is cooked, remove it from the pan and transfer it to a serving plate.
  10. Repeat the process with the remaining batter.
  11. Serve hot with ginger chutney or coconut chutney.
Enjoy your delicious and healthy Pesarattu!

8. Adai Dosa: 

Adai Dosa is a popular South Indian dish, particularly in Tamil Nadu and Kerala. It is a type of dosa made with a mixture of lentils and rice. Adai Dosa is high in protein and fiber, and is a healthy and nutritious meal. Adai Dosa is typically made with a mixture of lentils such as toor dal, chana dal, urad dal, and moong dal, along with rice. The lentils and rice are soaked and ground together into a batter along with some spices and herbs. The batter is then spread on a hot griddle or tawa, and cooked until crispy and golden brown. Adai Dosa is typically served with coconut chutney, tomato chutney, or sambar. Some variations of Adai Dosa include adding vegetables such as grated carrots, chopped onions, or spinach to the batter for added nutrition and flavor.

Adai Dosa recipe: 

Ingredients:
  • 1 cup parboiled rice
  • 1/2 cup toor dal
  • 1/4 cup chana dal
  • 1/4 cup urad dal
  • 1/4 cup moong dal
  • 2-3 dried red chillies
  • 1/2 inch piece of ginger, peeled and chopped
  •  1 tsp cumin seeds
  • 1 tsp salt
  • Water as needed
  • Oil for cooking
Instructions:
  1. Wash the rice and the lentils and soak them in water separately for 3-4 hours.
  2. Drain the water from the rice and lentils and grind them together along with red chillies, ginger, cumin seeds, and salt to a coarse batter, adding little water if needed.
  3. Transfer the batter to a mixing bowl and whisk it well for a minute to make it fluffy.
  4. Heat a non-stick pan or tawa on medium heat.
  5. Once the pan is hot, grease it with a little oil.
  6. Pour a ladleful of the batter on the pan and spread it evenly in a circular motion to make a thick dosa.
  7. Drizzle some oil around the edges of the dosa and cook until the edges start to curl and the surface of the dosa appears cooked.
  8. Flip the dosa and cook for a minute on the other side.
  9. Once the dosa is cooked, remove it from the pan and transfer it to a serving plate.
  10. Repeat the process with the remaining batter.
  11. Serve hot with coconut chutney or tomato chutney.
Enjoy your delicious and healthy Adai Dosa!

9. Paper Dosa: 

Paper Dosa, also known as Sada Dosa or Plain Dosa, is a popular South Indian dish that is enjoyed as a breakfast or snack. It is a thin, crispy crepe made from a batter of fermented rice and urad dal (black gram). Paper Dosa is usually served with sambar and coconut chutney or tomato chutney. The name “Paper Dosa” comes from the fact that it is very thin, almost like a sheet of paper. The batter is spread thinly and evenly on a hot tawa (griddle) and cooked until crispy and golden brown. The crispy texture of the dosa is what sets it apart from other dosa varieties. While Paper Dosa is typically made plain, some restaurants and street vendors also offer stuffed Paper Dosas with fillings like masala, cheese, or vegetables. Paper Dosa is a staple food in South India and is loved for its crispy texture and versatile nature. It can be eaten as is or with a variety of chutneys, sambar, and side dishes.

Paper Dosa recipe: 

Ingredients:
  • 1 cup parboiled rice
  • 1/2 cup urad dal (black gram)
  • 1/4 tsp fenugreek seeds
  • Salt to taste
  • Oil for cooking
Instructions:
  1. Rinse the rice and urad dal in water and soak them separately in water for at least 4 hours or overnight.
  2. In a separate bowl, soak fenugreek seeds in water along with the urad dal.
  3. Drain the water from the rice and grind it to a smooth batter in a blender or wet grinder, adding enough water as required.
  4. Drain the water from the urad dal and fenugreek seeds, and grind it to a smooth and fluffy batter, adding little water as required.
  5. Combine the rice batter and urad dal batter in a mixing bowl. Add salt and mix well.
  6. Cover the batter with a lid and allow it to ferment overnight or for 8-10 hours in a warm place.
  7. Once the batter has fermented, stir it well to make it smooth and thin with water if needed.
  8. Heat a non-stick tawa (griddle) on medium heat. Once it is hot, pour a ladleful of batter in the center of the tawa.
  9. Using the back of the ladle, spread the batter in a circular motion to make a thin and even crepe.
  10. Drizzle a little oil around the edges of the dosa.
  11. Cook the dosa until it turns golden brown and crispy.
  12. Fold the dosa in half or roll it up and serve hot with coconut chutney or sambar.
Enjoy your crispy and delicious Paper Dosa!

10. Cheese Dosa: 

Cheese Dosa is a delicious variation of the classic South Indian dosa, where grated cheese is added as a topping or stuffing to make it more flavorful and indulgent. The dosa batter is prepared with a mixture of rice and urad dal (black gram), which is allowed to ferment overnight or for several hours, and then spread thinly on a hot tawa (griddle). Once the dosa is cooked, grated cheese is sprinkled on top or stuffed inside, and then allowed to melt and become gooey. The cheese used for making Cheese Dosa can be any variety of your choice, such as cheddar, mozzarella, or parmesan. Some restaurants and street vendors also add chopped vegetables, such as onions, bell peppers, and tomatoes, to the dosa along with cheese to enhance its taste and nutrition. Cheese Dosa is a great option for cheese lovers and is typically served with tomato ketchup or any spicy chutney of your choice. It can be enjoyed as a filling breakfast, snack or even as a quick meal.

Cheese Dosa recipe

Ingredients:
  • 1 cup dosa batter
  • 1/4 cup grated cheese (cheddar, mozzarella, or parmesan)
  • 1/4 cup chopped vegetables (optional)
  • Oil for cooking
Instructions:
  1. Heat a non-stick tawa (griddle) on medium heat.
  2. Take a ladleful of dosa batter and pour it on the center of the tawa.
  3. Using the back of the ladle, spread the batter in a circular motion to make a thin and even crepe.
  4. Drizzle a little oil around the edges of the dosa.
  5. Once the dosa is cooked on one side, sprinkle grated cheese and chopped vegetables (if using) on top.
  6. Using a spatula, fold the dosa in half or roll it up to cover the cheese and vegetables.
  7. Press the dosa lightly with the spatula to allow the cheese to melt.
  8. Flip the dosa over and cook until it turns golden brown and crispy.
Serve hot with tomato ketchup or any spicy chutney of your choice. Enjoy your cheesy and yummy Cheese Dosa!