Masala Dosa Recipe – Onion, Tomato & Cheese Stuffed Dosa

Last Updated on 2 months by Neha Deshmukh

Masala Dosa Recipe – Onion, Tomato & Cheese Stuffed Dosa

Hey everyone! If you’re anything like me, a crispy, flavorful dosa is pure comfort food. And this Masala Dosa? It takes things to a whole new level. Imagine a perfectly thin and crispy dosa, stuffed with a tangy, savory mix of onions, tomatoes, and lots of melted cheese. Seriously, what’s not to love? I first made this for a weekend brunch with friends, and it was a huge hit – I’ve been perfecting it ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average masala dosa. We’re adding a cheesy twist that’s absolutely irresistible. It’s quick enough for a weeknight meal, but special enough for a weekend treat. Plus, it’s a fantastic way to use up leftover dosa batter. Trust me, once you try this, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to whip up this cheesy goodness:

• 1.25-1.5 cups idli or dosa batter
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• ¼ teaspoon crushed black pepper
• ½ cup grated cheese (processed or mozzarella)
• 2-3 fresh basil leaves, chopped
• 1-2 teaspoon dried oregano
• Butter or oil, as needed

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

• Dosa Batter: The heart of any good dosa! Ideally, your batter should be nicely fermented – this is what gives you that lovely light and airy texture. If it’s been in the fridge, let it come to room temperature before using.
• Cheese Choices: I love using a mix of processed cheese (like the kind that melts really well) and mozzarella. The processed cheese gives you that classic stretchy pull, while the mozzarella adds a bit of flavor. Feel free to experiment! You could even add a sprinkle of cheddar.
• Herbs: Basil and oregano are my go-to, but don’t be afraid to get creative. In some parts of South India, curry leaves are a popular addition to the masala. A little finely chopped coriander also works beautifully.
• Onion & Tomato: Finely chopping these is key! You want them to cook quickly and distribute evenly across the dosa.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, finely chop your onion and tomato. Grate the cheese and set it aside – we want everything ready to go. And don’t forget to let that dosa batter warm up!
2. Heat a well-seasoned skillet or tawa over low flame. This is important – low and slow is the key to a crispy dosa. Grease it lightly with oil using a brush or a paper towel.
3. Pour a ladleful of batter onto the skillet and quickly spread it into a thin circle. Don’t worry if it’s not perfect! Practice makes perfect. Cook on low heat until the edges start to crisp up.
4. Now for the fun part! Sprinkle the chopped onions, tomatoes, black pepper, basil, and oregano evenly over the dosa.
5. Generously spread the grated cheese across the surface. Drizzle a little butter or oil around the edges – this helps with browning and adds extra flavor.
6. Cook until the base turns golden brown and the cheese is melted and bubbly. Carefully fold the dosa in half and serve immediately with your favorite chutney or sambar.

Expert Tips

Want to take your dosa game to the next level? Here are a few of my secrets:

• Crispy Dosas: Low heat and a well-seasoned skillet are your best friends. Don’t rush the cooking process!
• Preventing Sticking: Make sure your tawa is properly seasoned and greased. If the dosa still sticks, try adding a tiny bit more oil under the edges.
• Even Cheese Melt: Covering the dosa with a lid for a minute or two can help the cheese melt more evenly.

Variations

Let’s get creative! Here are a few ways to customize this recipe:

• Vegan Masala Dosa: Swap the cheese for a vegan cheese alternative. There are some great options available now that melt surprisingly well! Nutritional yeast can also add a cheesy flavor.
• Gluten-Free Masala Dosa: Double-check your dosa batter! Most traditional dosa batters are made from rice and lentils, making them naturally gluten-free, but always read the label to be sure.
• Spice Level Adjustment: If you like a little heat, add a finely chopped green chili to the onion and tomato mixture. My friend Priya adds a whole chopped Serrano pepper – she loves the kick!
• Festival Adaptations: This dosa is perfect for special occasions like Ganesh Chaturthi or South Indian New Year. You can make a larger batch and serve it to guests.

Serving Suggestions

Masala Dosa is best enjoyed hot off the tawa! Serve it with:

• Coconut chutney
• Sambar
• A side of spicy podi (gunpowder)
• A cup of filter coffee – the perfect pairing!

Storage Instructions

Leftover dosa? It’s rare in my house, but if you have any, you can store it in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave, but it won’t be quite as crispy.

FAQs

Got questions? I’ve got answers!

• What type of dosa batter works best for this recipe? Any good quality idli or dosa batter will work, but a well-fermented batter is key for a light and crispy dosa.
• Can I make the masala filling ahead of time? Absolutely! You can chop the onions and tomatoes and mix them with the spices a few hours in advance. Store in the fridge until ready to use.
• How do I prevent the dosa from sticking to the tawa? A well-seasoned tawa and a light coating of oil are essential. If it still sticks, try adding a little more oil under the edges.
• What is the best way to grate the cheese for even melting? Using a fine grater will help the cheese melt more evenly.
• Can I use a non-stick pan instead of a seasoned skillet? You can, but you won’t get the same level of crispiness. A seasoned skillet is really the best option for authentic dosas.