Ingredients For Dosa Batter;
- 2 cups rice
- 1/2 cup urad dal (split black gram)
- 1/2 tsp fenugreek seeds (optional)
- Salt to taste
- Water for soaking and grinding

Ingredients For Chili Garlic Spread;
- 10-12 cloves of garlic
- 2-3 green chilies (adjust to taste)
- 1-2 dried red chilies (adjust to taste)
- 1 medium-sized tomato, chopped
- 1 tsp cumin seeds
- Salt to taste
- 1-2 tbsp oil

For Filling;
- 1 cup grated cheese (cheddar or processed cheese)
- Finely chopped coriander leaves

For Cooking;
- Oil or ghee

Steps to follow;

1 Rinse the rice and urad dal separately. Soak them in water for about 4-6 hours. If using fenugreek seeds, soak them with the urad dal.

2 Drain the soaked rice and dal. Grind the rice with water until smooth. Grind the urad dal with fenugreek seeds until light and fluffy. Mix both batters together, add salt, and allow to ferment overnight or for about 8-12 hours until it becomes bubbly and rises.

3 In a blender, add garlic, green chilies, dried red chilies, chopped tomato, and cumin seeds. Blend to a smooth paste. Add a little water if necessary.

4 Heat oil in a pan, add the blended paste, and cook on medium heat until the raw smell disappears and the oil starts to separate. Add salt to taste. Remove from heat and let it cool.

5 Heat a non-stick dosa tawa (griddle) on medium heat. Grease it lightly with oil. Pour a ladleful of dosa batter onto the center of the tawa and spread it outwards in a circular motion to make a thin dosa.

6 Quickly spread a thin layer of the chili garlic paste over the dosa. Sprinkle grated cheese evenly on top. Drizzle a little oil around the edges of the dosa. Cook until the bottom turns golden brown and the cheese melts.

7 Fold the dosa in half or roll it. Serve hot, garnished with chopped coriander leaves.

Thank me later 👋