Cheese gotala dosa | surat famous veg cheese gotala dosa | fency dosa recipe
Ingredients
For instant dosa batter
- 1 cup small grain rice
- ¼ cup urad dal
- ¼ tsp fenugreek seeds
- ¼ cup soaked poha
- ½ cup curd
- Salt to taste
- 1 tsp sugar
- ½ cup + ¼ cup Water or as required to grind the batter
- 1 tsp eno fruit salt
For cheese gotala
- 2 tbsp butter
- 1 tbsp oil
- ½ tsp cumin seeds
- 1 tbsp ginger-garlic paste
- 1 tbsp green chilli paste
- 1 medium size chopped onion
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp red chilli powder
- 1 tsp chaat masala
- 1 medium size tomatoes
- ½ cup chopped palak leaves
- Salt to taste
- ½ cup grated paneer
- 2 cheese cubes
- ¼ cup water or as required
- ¼ tsp garam masala
- Some coriander leaves
Instructions
Making instant dosa batter
- Wash rice and urad dal with water.
- Now in a mixture jar, add urad dal, methi dana, and ½ cup of water. Grind it into a smooth paste. Take out batter into mixing bowl.
- Then add rice, soaked poha, curd, and ¼ cup of water as required. Grind it into a smooth paste. Take out batter into mixing bowl.
- Mix and Whisk the batter for 3-4 minutes, so air particles incorporate into the batter.
- Add salt and sugar into the batter. Mix well.
- Cover and rest batter for 15-20 minutes.
Making chesse gotala
- In a pan, add butter, oil, cumin seeds, ginger-garlic paste, green chilli paste, and chopped onion. Sauté till the onion become translucent.
- Then add turmeric powder, coriander powder, red chilli powder, and chaat masala and mix well.
- Add chopped tomatoes, palak leaves and salt. Cook till tomato and palak leaves become soft and mashy.
- Add grated paneer, cheese and some water. Mix well and mash it with a masher for uniform texture.
- Add garam masala and coriander leaves. mix well.
- Cheese gotala is ready to serve with paper dosa or buns.
Making cheese gotala dosa
- In a dosa batter, add 1 tsp eno and water. Mix well.
- Now heat, tawa and grease it with oil. Spread dosa batter with a ladle.
- Spread batter evenly on dosa
- Sprinkle some chaat masala, red chilli powder and coriander leaves on the dosa.
- when the dosa becomes crisp, fold it and serve it with cheese gotala, sambar and chutney.
Notes
- For dosa batter, mix rice and dal batter with your hands so air particles add to it.
- dosa batter should have free flowing consistency so it can easily spread on tawa.
- for crispy dosa add a pinch of sugar into the dosa batter.
- lower the temperature of tawa before you spread the dosa.
- cook dosa on low-medium flame.