Cheese & Coconut Dosa

Prep Time: 5min
Soak Time: 7hrs
Fermentation Time: 8hrs
Cook Time: 30min
Total Time: 15hr 35min
Yield: 5-6 Servings

Ingredients

1 Cup White Rice

1/2 Cup Urad Dal

1 Tblspn Chana Dal

1/8 Tspn Methi Seeds

Salt to Taste

Water as needed

Oil as needed

3/4 Cup Spiced Coconut Powder

1 Large Sized Onion, finely chopped

1/2 Cup Cilantro Leaves(Kothmir), chopped

1 Cup Grated Cheese

Directions

• In a bowl add urad dal, chana dal, methi seeds, rice & wash under running water. Soak them in enough water for 7 hours.

• After 7 hours; drain water completely & add it to a mixie jar. Grind it into a smooth paste by adding few tablespoons of water. 

• Transfer the dosa batter into a mixing bowl & cover.
• For fermentation; place the bowl in a warm place for 8 hours (People living in cold places should keep the bowl in oven with light bulb on).
• After 8 hours; add salt & water as needed to obtain a medium thick batter consistency (batter shouldn’t be too thick or too runny). 
• Heat tava/nonstick skillet on a medium flame, apply 1/4 teaspoon oil on the tava & spread it evenly with a spatula. Pour a ladle full of batter on it & spread it in a circular motion using backside of a ladle.

• Sprinkle 1-2 tablespoons of chopped onion & few cilantro leaves on top of dosa.

• Sprinkle 1-2 tablespoons of spiced coconut powder & 3-4 tablespoons of grated cheese.

• Cook till the base is golden & crisp or until edges start browning a bit, pass the spatula under it to ease the dosa off the pan. Fold & transfer to a plate. 

• Serve cheese & coconut dosa with peanut chutney, coconut chutney, ginger chutney, onion chutney & sambar.

Note: Fermented batter(no salt & water added) stored in an airtight container stays fresh for 3-5 days when refrigerated.