Pizza dosa is a tasty and easy snack made by topping thick dosa with sauce, veggies, cheese and few spices. It is a nice fusion recipe that mixes Indian dosa with pizza style toppings. I usually make this when there is sudden pizza craving at home. It tastes very good and kids enjoy it a lot.

This recipe is very handy and does not need any special preparation. You can make it using leftover dosa batter also. It is more healthy and cost effective compared to ordering pizza outside. Making this pizza dosa recipe at home feels simple and satisfying. You can make and enjoy.

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About Pizza Dosa

Pizza dosa is basically a thick dosa or uttapam style base topped with vegetables, sauce and cheese. The dosa batter works as the base and gives soft texture inside with crisp bottom. It is cooked slowly so the toppings get cooked nicely. This recipe is very beginner friendly also.

The taste of this recipe is cheesy, slightly spicy and very flavorful. The veggies in this add nice crunch while cheese melts and bind everything together. Sauce gives a tangy taste which goes really well with the dosa base. This tastes best only when served hot or warm, it is good way to make dosa more interesting for kids.

You can just try different toppings according on what you have at home or what you like to add in. You can add in some tomato, olives or even paneer if you like. You can also add more cheese and some more veggies of your choice. This recipe can be adjusted easily as per taste preference.

I usually make pizza dosa for evening snacks or weekend dinner. It does not take much time and looks attractive also. Most kids will love pizza so make this dosa pizza and treat your kids, just requires dosa batter and available veggies in your pantry.

This is a kid friendly recipe, you can even make the pizza dosas small small to make it look even more cute and appealing for the kids to get attracted.This can be great for breakfast or even as a after school snack, easy to make no oven required.

Pizza Dosa Ingredients

• Dosa batter - Take slightly thick batter. I used this as base. It should be slightly thick so it holds toppings well. Thin batter will spread too much.
• Capsicum - I have used chopped capsicum for crunch and color. It gives nice bite. You can use any color capsicum.
• Onion - I used this for flavor and sweetness. It adds the taste when sautéed. You can skip if you don't like.
• Sweet corn - I have used for mild sweetness. Kids usually like it. You can replace with paneer also.
• Pizza sauce - I have used readymade pizza sauce. It gives tangy taste. You can use pasta sauce also.
• Cheese - I have used grated cheese for topping. As melts nicely and makes it more filling. You can add more if you like cheesy taste.
• Oil - I have used for cooking the dosa. It helps dosa to cook evenly. You can use butter also.
• Chilli flakes - I have added this for mild spice. Add according to taste.
• Oregano - I have used oregano for pizza flavor. It gives nice aroma and flavor.

Similar Recipes

• Veg Pizza
• Pizza on skillet
• Chapati pizza
• Paneer Pizza
• Bread Pizza

How to make Pizza Dosa Step by Step

1.Get ready with all your ingredients. In a kadai with a teaspoon of oil saute onion and capsicum for 2 minutes. Take your dosa batter.

2.Heat dosa tawa. Take 2 ladles full of dosa batter and pour it over the tawa, dont spread it. Drizzle oil, cook covered until the top is seen cooked.Cook in low medium flame.

3.Simmer, Now spread a tablespoon of pasta sauce, sprinkle onion, capsicum and boiled sweet corn. Finally sprinkle grated cheese.

4.Cook covered for a minute until cheese turns goey. Carefully remove from dosa tawa. Sprinkle chilli flakes, oregano, cut into wedges and Serve hot!

Serve hot!

Expert Tips

• Dosa batter consistency - I always keep the batter thick. If batter is thin, dosa will spread too much and toppings may fall off.
• Cooking flame - I cook on low to medium flame only. High flame can burn the base before cheese melts properly.
• Veggies sautéing - I usually saute onion and capsicum lightly.This helps them cook faster on the dosa.
• Cover and cook - I cook it covered after adding toppings. This helps the cheese to melt evenly.
• Do not spread - I just pour the batter and let it spread on its own. This keeps it thick like uttapam.

Serving and Storage

Serve this hot from tawa. This recipe taste warm when cheese is gooey. You can also cut them into wedges and serve with ketchup. It is best eaten fresh. Storing is not recommended as dosa becomes soggy.

FAQS

1.Can I try with leftover batter?

Yes you can just use leftover batter, it still tasted good.

2.Can I make without cheese?

Yes you can skip cheese if you want. But cheese gives pizza like taste.

3.Why my pizza dosa is not crisp?

Mostly batter is too thick or flame is very low. Adjust flame and oil slightly.

4.Can I add more toppings?

Yes you can add tomato, paneer or olives. Add toppings as per your taste.

5.Is this suitable for kids?

Yes kids love this recipe. You can reduce spice and add more cheese.

If you have any more questions about this pizza dosa recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this pizza dosa recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sorghum Dosa is a light and healthy dosa made using sorghum, rice and urad dal. It comes soft in middle and little crisp at edges, making it so good to have for breakfast or even dinner. The flavor is mild, earthy and comforting with that small nutty taste from sorghum.

You can make this dosa as it fills the tummy but still feels light. Sorghum, also called cholam, is rich in fiber and iron, and it keeps you full for long time. It's one nice way to include millets in daily food without feeling too plain or healthy. You can even use the same batter for idli also, which makes it more helpful.

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About Sorghum Dosa

Sorghum Dosa or Chola Dosa is a South Indian style dosa made with sorghum, rice and urad dal. The ingredients are soaked, ground smooth then left to ferment overnight. After fermentation, the batter becomes soft and bit airy which helps dosa to turn light and slightly crisp.

This dosa tastes little different from regular dosa but has nice earthy flavor that goes so well with chutney and sambar. When cooked well, the dosa turns golden at edges and stays soft in center. I feel the taste of this dosa is mild and homely.

There are few variations also. You can also use cholam flour for quick version but I like to soak and grind whole grain, it gives better texture and that fresh aroma after cooking. You can even mix other millets like varagu or thinai along with cholam for a change in taste and flavor.

Sorghum is also known as Jowar in Hindi, we call it Cholam in Tamil, It is also called as white millet. This is a good source of dietary fiber, it is gluten-free, high in protein, cholesterol free millet. I usually make this on weekends or when I feel to eat something simple and healthy. It takes some soaking time but very less effort otherwise.

Sorghum Dosa Ingredients

• Sorghum (Cholam) - I used whole cholam grain here. It gives earthy taste and soft texture after fermentation. You can use sorghum flour also but dosa will come little dense.
• Idli Rice - I add idli rice along with sorghum to get that light crispness and proper spreading texture. It balances the dosa taste well.
• Urad Dal - I used whole urad dal as it gives soft texture and good fermentation. You can use split dal too but whole gives better result.
• Fenugreek Seeds - I add few methi seeds while soaking. It helps in fermentation and gives light flavor and nice color to dosa.
• Oil - I used few drops of oil while making dosa. It makes dosa golden and helps in easy lifting. You can use gingelly oil for more flavor.

Similar Recipes

• Ragi Dosa
• Millet Dosa
• Wheat Dosa
• Oats Dosa
• Adai

How to make Sorghum Dosa Step by Step

1.Measure all the ingredients and soak it in a wide bowl with enough water till immersing level. Soak this for at least 3-4 hours.

2.Rinse it well, mittu is helping me with this, then wash it well at least twice. Then grind it to a thickish batter with little water. The batter consistency should be neither thick nor thin. I grinded it in my wet grinder, you can do it mixer too but grinder is recommended.

3.Add required salt, mix it and keep it undisturbed for it to ferment. Leave it in warm place for at least 8 hours, I left it overnight. See the fermented batter the next day, it has raised well.

4.You can see the tetxure, mix it once then add water to make the batter thin.

5.Adjust and add water till it is in pour-able and spreadable consistency. Heat a dosa tawa, if you sprinkle water it should give shh sound then the tawa is hot, now add 2 small ladle full of batter and spread it in concentric circles. Drizzle oil over the sides and in the middle.

6.Cook till it becomes golden in the center and the edges starts lifting up, flip to other side and cook for 2 minutes turn again flip over and fold it. Remove from tawa and Serve.

Serve hot with chutney and sambar.

Expert Tips

• Soaking- I soak everything for 3 to 4 hours as it helps in smooth grinding and soft dosa.
• Fermentation - Batter needs at least 8 hours of resting. Keep it in warm place, in cold weather it may take little longer.
• Consistency - The consistency should be slightly thick while grinding. Later you can add water to get pouring consistency.
• Tawa Heat - Make sure tawa is hot before spreading batter. When you sprinkle water, it should make small sizzling sound.
• Oil - I drizzle little oil on the sides while cooking. It makes dosa crisp and adds nice flavor too.

Serving and Storage

Serve this hot with coconut chutney or sambar. I drizzle small spoon of ghee or gingelly oil on top, it gives nice flavor and little shine too. This dosa tastes best when served hot and hot. If you have leftover batter, keep it in fridge, it stays good for two days.

FAQS

1.Can I make with ready made flour?

Yes, you can use the flour, but dosa will not be as soft as made with whole grains.

2.Can I skip rice?

You can, but dosa may turn bit thick and not spread easily. Rice helps with softness and texture.

3.Why my batter did not ferment well?

Maybe weather was cold. Keep it near stove or warm area for few more hours.

4.Can I make idli with same batter?

Yes, just keep batter thick and you can make soft idlis also.

5.How long can I store the batter?

You can keep in fridge up to 2 days. Mix well before making dosa again.

If you have any more questions about this Sorghum Dosa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Sorghum Dosa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Sorghum Dosa | Chola Dosai | Jowar Dosa appeared first on Sharmis Passions.