Cheese Loaded Masala Dosa

Step 1: Prepare the Sambar Base

Heat 2 tablespoons of oil in a pressure cooker. Add chopped onions and sauté until they turn light golden. Then, add chopped drumsticks, beans, tomatoes, potatoes, and brinjal one by one, sautéing each for 1-2 minutes.

Step 2: Add Spices and Dal to Sambar

Add 1 tablespoon of green/red chili paste to the vegetables and mix well. Then, add 1/2 cup of arhar dal (toor dal), 1 teaspoon of turmeric powder, 1.5 tablespoons of sambar masala, and salt to taste. Mix all ingredients thoroughly.

Step 3: Cook the Sambar

Pour 3-4 cups of water into the pressure cooker, ensuring the dal and vegetables are covered. Add 1 tablespoon of tamarind pulp. Close the pressure cooker and cook for 4-5 whistles until the dal and vegetables are tender.

Step 4: Prepare Dosa Masala Tadka

Heat 1 tablespoon of oil in a separate pan. Add 1 teaspoon of yellow mustard seeds, 2-3 dry red chilies, and 5-6 curry leaves. Let them splutter for about 30 seconds. Then, add 2-3 chopped garlic cloves and sauté until fragrant.

Step 5: Cook Dosa Masala Filling

Add 1 medium chopped onion to the pan and sauté until it becomes translucent. Stir in 1 teaspoon of sambar masala, 1/2 teaspoon of turmeric powder, and salt to taste. Finally, add 3-4 medium boiled and mashed potatoes. Mix all ingredients thoroughly, mashing any large potato chunks, and cook for 2-3 minutes until well combined.

Step 6: Prepare Sambar Tadka

Heat 1 tablespoon of oil in a small pan. Add 1 teaspoon of mustard seeds, 2-3 dry red chilies, and 5-6 curry leaves. Sauté until fragrant and the mustard seeds splutter. Pour this prepared tadka over the cooked sambar in the pressure cooker and mix well.

Step 7: Prepare Coconut Chutney

In a grinder, combine 1/2 cup of chopped coconut pieces, 2 garlic cloves, 1/2 green chili, and salt to taste. Add a little water as needed and grind to a smooth paste. Transfer the chutney to a bowl.

Step 8: Prepare Coconut Chutney Tadka

Heat 1 teaspoon of oil in a small pan. Add 1/2 teaspoon of mustard seeds, 1-2 dry red chilies, and 3-4 curry leaves. Let them splutter. Pour this tadka over the coconut chutney and mix well.

Step 9: Cook the Dosa

Heat a dosa tawa over medium-high heat. Sprinkle some water on it and wipe it clean with a cloth to regulate the temperature. Pour a ladleful of dosa batter onto the hot tawa and spread it in a circular motion to form a thin, even dosa. Drizzle oil or butter around the edges and on top of the dosa. Cook until the bottom turns golden brown and crispy, about 2-3 minutes.

Step 10: Assemble the Cheese Loaded Masala Dosa

Once the dosa is cooked, spread a generous amount of the prepared potato masala over half of the dosa. Grate 2-3 tablespoons of cheese over the potato masala. Drizzle 1-2 tablespoons of mayonnaise and place 1-2 cheese slices on top. Carefully fold the dosa in half or roll it up.

Step 11: Serve the Dosa

Remove the cheese loaded masala dosa from the tawa and place it on a plate. Cut the dosa into desired pieces for serving. Garnish with finely chopped raw onions (optional). Serve hot with the prepared sambar and coconut chutney.

• A well-fermented dosa batter will easily release from the tawa without sticking, indicating a good quality batter.

• Adjust the spice level of the chili paste and dry red chilies according to your preference.

• You can add other vegetables like carrots or peas to the sambar or potato masala.

• Experiment with different types of cheese or add a sprinkle of chili flakes for extra flavor.