Cheese Mushroom Dosa
South India • halal_safe
How to Make Cheese Mushroom Dosa (Traditional & Healthy Version)
Cheese Mushroom Dosa is a delicious and innovative twist on the classic South Indian dosa, combining the crispiness of fermented rice-lentil crepes with a savory filling of sautéed mushrooms and melty cheese. Originating from the vibrant food streets of Karnataka and Tamil Nadu, this fusion dosa brings together traditional flavors and modern creativity, making it a favorite among both youngsters and adults. The earthy taste of mushrooms, combined with the rich, creamy texture of cheese, creates a mouthwatering snack that's perfect for breakfast, lunch, or as a festive treat. This recipe retains the authentic process of dosa-making while adding a nutritious filling that's both satisfying and health-conscious. The dosa itself is naturally gluten-free if made from classic rice and urad dal batter, while the mushroom-cheese stuffing adds protein and essential minerals. Cheese Mushroom Dosa is often seen at South Indian tiffin centers and has found its way into urban homes, especially during family gatherings and special occasions like Pongal and Ugadi. Its popularity lies in its delightful crunch, cheesy goodness, and the subtle masalas that make every bite memorable. Ideal for those tracking their calories or seeking a balanced vegetarian meal, this Cheese Mushroom Dosa is a wholesome choice. It's easy to prepare on a tawa, can be customized for various dietary needs, and pairs beautifully with coconut chutney or sambar. Whether served as a weekend brunch or a festive snack, it brings a taste of South Indian culinary innovation to your table.
Ingredients(for 1 large stuffed dosa)
- 2 cups Dosa batter (fermented rice and urad dal batter (chawal aur urad dal ka ghola))
- 1 cup Mushrooms (finely chopped (khumb))
- 1 small Onion (finely chopped (pyaz))
- 1/2 cup Capsicum (finely chopped (shimla mirch)) - optional
- 1/2 cup Low-fat cheese (grated (paneer can be substituted))
- 1-2 Green chillies (finely chopped (hari mirch)) - optional
- 2 tbsp Coriander leaves (finely chopped (dhaniya))
- 1/4 tsp Black pepper powder (kali mirch)
- to taste Salt (namak)
- 2 tsp Oil (preferably cold-pressed or olive oil, for tawa)
Instructions
- 1
Heat 1 tsp oil in a non-stick pan. Add onions and sauté until translucent. Add chopped mushrooms, capsicum, and green chillies. Cook on medium flame till mushrooms soften and moisture evaporates.
6 minutes
Do not add water; dry sauté for better texture.
- 2
Season the mushroom mixture with salt, black pepper, and mix well. Add half of the coriander leaves. Remove from heat and let it cool slightly.
2 minutes
Allow mixture to cool to prevent cheese from melting prematurely.
- 3
Heat a tawa (griddle) on medium-high flame. Pour a ladleful of dosa batter and spread evenly in a circular motion to form a thin crepe.
2 minutes
Use the back of the ladle for even spreading and crispier dosa.
- 4
Drizzle a few drops of oil around the edges. Cook the dosa until the underside turns golden brown and crisp.
3 minutes
Do not flip the dosa; cook only on one side for extra crispiness.
Why This Dish is Healthy
This dosa is a healthier alternative to deep-fried snacks, offering a good balance of protein, fiber, and healthy carbs. Fermented dosa batter is gut-friendly and aids digestion, while mushrooms are low in calories and high in nutrients. Using low-fat cheese reduces saturated fat content without compromising taste. With its high satiety value, Cheese Mushroom Dosa helps prevent overeating and keeps you fuller for longer, supporting weight management and overall well-being.
Cheese Mushroom Dosa provides a balanced mix of complex carbohydrates from the fermented rice and urad dal batter, combined with high-quality protein and minerals from mushrooms and cheese. Mushrooms are rich in B-vitamins, selenium, and antioxidants, while cheese adds calcium and protein. The use of minimal oil and low-fat cheese keeps the calorie count in check, making this an ideal option for those monitoring their macros. The addition of capsicum and coriander boosts vitamin C and fiber, supporting digestive and immune health.
Pro Tips
- 💡Tip 1: Ferment the dosa batter overnight for better flavor and easier digestion.
- 💡Tip 2: Always dry sauté mushrooms to prevent sogginess in the filling.
- 💡Tip 3: Spread the filling only after the dosa turns crisp for optimal texture.
Storage & Serving
For best results, serve Cheese Mushroom Dosa fresh. If needed, store the mushroom-cheese filling separately in an airtight container in the refrigerator for up to 2 days. Dosa batter can be refrigerated for 2–3 days. Assemble and cook dosas just before serving for crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 290.0 kcal |
| Protein | 6.1 g |
| Carbohydrates | 21.5 g |
| Total Fat | 6.8 g |
| Fiber | 2.1 g |
| Sugars | 1.6 g |
| Iron | 1.3 mg |
| Calcium | 110.0 mg |
| Sodium | 320.0 mg |
| Potassium | 210.0 mg |
| Cholesterol | 14.0 mg |
| Vitamin A | 95.0 IU |
| Vitamin C | 2.2 mg |
| Magnesium | 28.0 mg |
| Zinc | 0.7 mg |
| Phosphorus | 120.0 mg |
| Vitamin D | 0.2 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 1.1 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 µg |
| Folate | 22.0 µg |
