1) Firstly soak 3 cups of idli rice and 1 cup of urad dal in a pot for 5 hours. 2) Drain off the rice and daal. 3) Transfer it to the mixing jar and add required amount of water in it. 4) Coarsely blend the batter into a thick paste, if you blend it into a very smooth paste, the dosa will turn out to be soft. Repeat it with all batches. 5)Transfer if to another Bowl and ferment it for 8 hours. 6) After 8 hours, The batter will double with a lot of air bubbles in it, indicating proper fermentation. 7) Your batter is ready.
Stuffing:
1) Finely chop the onions and capsicum into tiny cubes. 2) Finely grate the carrot and transfer it to a bowl. 3) Now add 1 cup of mayonnaise to the bowl. 4) Add 2 to 3 cubes of grated cheese. 5) Now add 3 to 4 tablespoon of tomato ketchup to the bowl. 6) Add 1 tablespoon of schezwan sauce to it. 7) Next, Add 1/2 tablespoon of black pepper powder to the bowl. 8) Add 1/4 tablespoon of salt. 9) Mix them all well. 10) Now add the chopped onions and capsicum to the mixture and mix well.
How to make cheese dosa:
1)Once the batter has fermented well, mix it well with a spatula. 2) Now add salt and 3 to 4 tablespoon of Semolina to the batter and mix well. 3) Heat the tava in medium high flame and sprinke some water over it. 4) wipe off the tava properly. 5) Add ladleful of batter on hot tava and spread evenly. 6) Add 1 to 2 tablespoon of oil to make it crispy. 7) Now spread 1 and 1/2 tablespoon of cheesy veg stuffing on the dosa. 8 ) Roast until the dosa turns golden brown and crisp. 9) Scrape all the sides and roll the dosa. Cut it evenly into three pieces. 10) Finally your cheese burst dosa is ready to be served with schezwan sauce.