Gluten-Free Cheese and Potato Dosa
Indulge in the comforting flavors of this Gluten-Free Cheese and Potato Dosa, a delightful twist on the classic South Indian favorite! Featuring a thin and crispy rice and urad dal batter, this dosa is packed with a flavorful spiced potato filling enhanced with cumin, curry leaves, and a hint of chili. The real magic happens when melted cheese—choose between cheddar or mozzarella—is folded inside for a gooey, creamy finish. This recipe is entirely gluten-free, making it perfect for those with dietary restrictions, and comes together in under an hour. Serve these golden, cheesy dosas hot with chutney or sambar for a meal that’s hearty, satisfying, and impossible to resist! Keywords: gluten-free dosa, cheese dosa, potato dosa, South Indian recipes, easy dosa recipe.
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Recipe Information
Ingredients
- 1 cup Rice flour
- 0.25 cup Urad dal flour
- 1.5 cups Water
- 0.5 teaspoon Salt
- 2 medium Boiled potatoes
- 0.75 cup Grated cheese (cheddar or mozzarella)
- 1 small Onion
- 1 small Green chili
- 1 inch piece Ginger
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 6 leaves Curry leaves
- 2 tablespoons Cilantro
- 3 tablespoons Oil
- 2 tablespoons Butter (optional)
Instructions
Start by preparing the dosa batter. In a mixing bowl, combine rice flour, urad dal flour, and salt. Gradually add water, whisking continuously, until you have a smooth batter. Set aside for about 10 minutes.
Meanwhile, prepare the potato filling. Mash the boiled potatoes in a bowl and set aside.
Finely chop the onion, green chili, and ginger. Heat 1 tablespoon of oil in a pan over medium heat, and add the cumin seeds.
Once the cumin seeds start to splutter, add the chopped onion, green chili, and ginger. Sauté until the onions become translucent.
Add the turmeric powder and curry leaves, and mix well.
Add the mashed potatoes to the pan, mix until everything is well incorporated, and continue to cook for 2-3 minutes. Stir in the chopped cilantro and remove from heat.
Heat a non-stick pan or dosa tawa on medium heat. Grease lightly with oil.
Pour a ladleful of dosa batter onto the center of the pan. Using the bottom of the ladle, spread the batter in a circular motion to form a thin dosa.
Drizzle a little oil around the edges and cook until the bottom turns golden brown and the dosa starts to lift from the pan.
Place a portion of the potato filling onto one half of the dosa and sprinkle with grated cheese.
Fold the dosa over the filling and press down gently to allow the cheese to melt.
Optional: Add a pat of butter on top for extra richness.
Transfer the dosa to a plate and repeat the process with the remaining batter.
Serve the Gluten-Free Cheese and Potato Dosas hot with your favorite chutney or sambar.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 227.4 g | 83% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 9.7 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 769 mg | 59% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2055 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
