A new take on the popular South Indian rice pancake, Dosa, with the addition of charcoal and is made using a bubble waffle maker and served with some chilli and cheese.
A new take on the popular South Indian rice pancake, Dosa, with the addition of charcoal and is made using bubble waffle maker and served with some chilli and cheese.
Recipe Card
For the Filling
Cheese (Mature Cheddar)
30 gm/ 1tbsp
Green Chilli chopped
7 gm/1 tsp
Onion chopped
30 gm/ 1 tbsp
Coriander leaf chopped
3 gm/ 1 tsp
For Charcoal Dosa Batter
Dosa batter(fermented)
3 ladle
Charcoal powder
7 gm/ 1 tsp
Method of Preparation
Put all the ingredients in a bowl mentioned in the filling. Mix all together and keep it aside.
Now in a bowl pour the dosa batter and add the charcoal powder into it.
Mix until it gets the exact black colour. For making Dosa
Apply clarified butter in the bubble waffle maker.
In a bubble waffle maker pour the charcoal dosa batter evenly.
Fill the chilli cheese mixture in each bubble pockets.
Now cover the chilli cheese mixture by drizzling the dosa batter on top.
Cover the bubble waffle maker and cook for 3 minutes.
When it is cooked open and slowly pick it up from waffle maker and place it on a chopping board.
To plate it slightly chop the sides and cut it into half without cutting through the bubble.
Place it in a bowl and sprinkle some gun powder on top before serving.
If not having the bubble waffle making just use the dosa tawa.
Apply some clarified butter on tawa, pour charcoal dosa batter and spread it in to circle shape.
Now put the chilli cheese mixture and pour some ghee or oil on top.
Ensure it is cooked evenly and easy to remove from all the sides.
Slowly try to roll it and leave it on the pan to make it little crispier.
Plate it as shown in the video.
--
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.
As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.
Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
A new take on the popular South Indian rice pancake, Dosa, with the addition of charcoal and is made using a bubble waffle maker and served with some chilli and cheese.
A new take on the popular South Indian rice pancake, Dosa, with the addition of charcoal and is made using bubble waffle maker and served with some chilli and cheese.
Recipe Card
For the Filling
Cheese (Mature Cheddar)
30 gm/ 1tbsp
Green Chilli chopped
7 gm/1 tsp
Onion chopped
30 gm/ 1 tbsp
Coriander leaf chopped
3 gm/ 1 tsp
For Charcoal Dosa Batter
Dosa batter(fermented)
3 ladle
Charcoal powder
7 gm/ 1 tsp
Method of Preparation
Put all the ingredients in a bowl mentioned in the filling. Mix all together and keep it aside.
Now in a bowl pour the dosa batter and add the charcoal powder into it.
Mix until it gets the exact black colour. For making Dosa
Apply clarified butter in the bubble waffle maker.
In a bubble waffle maker pour the charcoal dosa batter evenly.
Fill the chilli cheese mixture in each bubble pockets.
Now cover the chilli cheese mixture by drizzling the dosa batter on top.
Cover the bubble waffle maker and cook for 3 minutes.
When it is cooked open and slowly pick it up from waffle maker and place it on a chopping board.
To plate it slightly chop the sides and cut it into half without cutting through the bubble.
Place it in a bowl and sprinkle some gun powder on top before serving.
If not having the bubble waffle making just use the dosa tawa.
Apply some clarified butter on tawa, pour charcoal dosa batter and spread it in to circle shape.
Now put the chilli cheese mixture and pour some ghee or oil on top.
Ensure it is cooked evenly and easy to remove from all the sides.
Slowly try to roll it and leave it on the pan to make it little crispier.
Plate it as shown in the video.
--
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.
As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.
Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
