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Dosa Enchiladas ( Recipe Using Left Overs)


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Leftover dosas used instead of lasagna sheets to make this innovative enchilada.

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Preparation Time: 
Cooking Time: 
Makes 4 servings


Ingredients


For The Stuffing
1/2 can (450 grams for full can) baked beans
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1 tsp chilli powder
2 tbsp grated processed cheese
a pinch of dried oregano
1 tbsp butter

For The Sauce
1 1/2 cups chopped tomatoes
1/2 cup chopped onions
1/2 tsp finely chopped garlic (lehsun)
1 tbsp tomato ketchup
3 tbsp tomato puree
2 tbsp sugar (approx.)
1 tsp chilli powder
4 tbsp fresh cream
1 tbsp oil
salt to taste

For The Enchiladas
2 leftover dosas , cut in 8 nos. pieces 100 mm. x 100mm. (4" x 4").

Other Ingredients
1/4 cup grated cooking cheese for topping

Method
For the stuffing
  1. Heat the butter in a pan, add the onions and garlic and sauté for 2 minutes.
  2. Add the baked beans and chilli powder and cook for 2 more minutes.
  3. Remove from flame and add the cheese and oregano. Keep aside.

For the sauce
  1. Combine the tomatoes and onions with 2 tablespoons of water and pressure cook for 1 whistle.
  2. Allow the steam to escape before opening the lid.
  3. Blend in a mixer to a smooth paste.
  4. Heat the oil in a large saucepan, add the garlic, the prepared paste, tomato ketchup, tomato purée, sugar, chilli powder and salt and cook for a few minutes.
  5. Add the cream and bring to boil. Keep aside.

How to proceed
  1. Put 1 tablespoon of the stuffing on one piece of the dosa and make a roll.
  2. Repeat for all the dosa pieces and stuffing.
  3. Place the rolls on a baking dish and pour the hot sauce on them.
  4. Sprinkle with the cheese and bake in a hot oven at 250°c (500°f) for 5 minutes or till the cheese melts.
  5. Serve hot.
RECIPE SOURCE : Recipes Using LeftoversBuy this cookbook
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