A fusion dosa loaded with melted cheddar, green chilies, and bell peppers.
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Heat a non-stick tawa or flat griddle over medium heat and lightly grease it with a few drops of oil.
Pour a ladleful of dosa batter in the center and spread it in a circular motion to form a thin, even crepe.
Drizzle half a teaspoon of oil or butter around the edges of the dosa and let it cook for 1 minute until slightly crisp.
Sprinkle a portion of the green chilies, bell peppers, and onions evenly over the surface of the cooking batter.
Add a generous handful of shredded cheddar cheese on top and sprinkle with a pinch of chaat masala.
Cover the tawa with a lid for 30-45 seconds to allow the cheese to melt completely and the peppers to soften.
Remove the lid, add fresh cilantro, and use a spatula to fold the dosa in half or roll it into a cylinder.
Serve immediately while the cheese is gooey and the base is golden brown and crispy.
