Dosadillas with sour cream and salsa

“Dosadillas”:: If ever, may be in another 1 million years, and if Southern Indian platelet drift to Mexico, this would be a popular breakfast  . Sorry Erikito, Udito and Jackito, I do love Quesadillas smile emoticon

It is funny that since the time I started researching and experimenting on my “Spice Route” project, I discovered so many new flavors which sometimes people think its extremely weird. It has been a great journey and I will share it all  . I kept it vegetarian to give sanctity to Dosa wink emoticon

Dosadillas with sour cream and salsa

Dosa Dough (you can get these easily from any super market)
2 tablespoon Mashed Mexican beans (substitute Rajma )
2 tablespoon cheddar (Use Montrey jack or any sharp cheddar)
2 tablespoon chopped Jalapenos (use the pickled ones)
2 tablespoon of chopped iceberg lettuce
1 tablespoon coriander leaves chopped
Few drops of tabasco sauce
2 tablespoon of sour cream
Salsa
2 tablespoon chopped onion
3 tablespoon chopped Jalapenos
3 tablespoon deseeded and chopped tomatoes
1 tablespoon chopped coriander leaves
juice of half lemon
salt to taste

Mix all the above in a bowl and voila!

Sour Cream

300ml full cream (Amul cream is easily available)
2 tablespoon of yogurt

Mix the cream and yogurt in a container and leave it in a warm place for 12 hours and then refrigerate for 2 hours.

To prepare Dosadilla

Make the dosa in the normal way and evenly spread all the ingredients above except the sour cream and fold the dosa. Bring it back on to the pan and fry if until the outer become crisp. Cut it in half and serve it with sour cream and salsa as shown in the pic.

Categories: Travel Cuisine

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