You don’t think of sharp Cheddar cheese being used in authentic Indian cooking. Most recipes call for the much milder paneer. That said, at my local dosa restaurant Cheddar and onion dosas are very popular.
Here I have copied the recipe so that I could make this popular dosa at home, have a few beers and not need to drive or pay for a taxi.
Many dosa restaurants use a packet batter which works well but it doesn’t compare with the real thing. I learned to make my batter at the award winning Prashad restaurant in Bradford. You can try it here. It really is the best dosa batter recipes I’ve tried. Warning: it does take some practice to get the recipe down so don’t be too hard on yourself if they don’t look perfect the first time.
I like to serve onion and Cheddar dosas with a variety of homemade chutneys. Why not try my sesame and coriander chutney, coconut chutney and/or red chilli chutney. Having a few homemade chutneys at the table makes this dish so much more interesting.
- One batch of dosa batter (See link above)
- 1 red onion - finely chopped
- 1 clove garlic - smashed
- ½ teaspoon sugar
- 1 tablespoon unsalted butter
- 200g Cheddar cheese - grated. (I like sharp Cheddar with this)
- Salt and pepper to taste
- Make your dosas as per your own recipe or mine. You will find a link to my recipe above.
- Melt the butter in a pan over very low heat.
- When the butter has melted, add the chopped red onion and garlic clove and stir to combine.
- Add the sugar and allow to fry slowly in the butter until the onion is translucent and soft. About 20 minutes.
- Season with salt and pepper to taste.
- Remove the garlic clove and spoon about two tablespoons of this onion mixture over a dosa. Top with a bit of Cheddar cheese and then fold the dosa over.
- Keep the dosa on a hot pan until the cheese melts.