Dosa Enchiladas

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Dosa enchiladas makes up leftover dosas in such an enticing way that it tastes better than fresh dosas! loaded with typical mexican ingredients like baked beans, tomato ketchup and oregano, this is a rather rich recipe loaded with butter, cream and cheese.

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Preparation Time:    Cooking Time:     Makes 4 servings
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For The Stuffing
1/2 can (450 grams for full can) baked beans
1 large onion , finely chopped
4 garlic (lehsun) cloves , finely chopped
1 tsp chilli powder
2 tbsp grated processed cheese
a pinch dried oregano
1 tbsp butter

For The Sauce
3 large red tomatoes , sliced
1/2 onion , chopped
2 garlic (lehsun) cloves , finely chopped
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 100 mm. (4" x 4")

For The Topping
1/4 cup grated processed cheese

  1. For the stuffing
  2. Heat the butter in a pan, add the onion and garlic to it and saute for 2 minutes.
  3. Add the baked beans and chilli powder and cook further for 2 more minutes.
  4. Remove from fire and add the cheese and oregano. Keep aside.

For the sauce

  1. Pressure cook the tomatoes and onion with 2 tablespoons of water upto 1 whistle.
  2. Put in a blender and make a smooth paste.
  3. Heat the oil in a large saucepan, add the garlic, the prepared paste, tomato ketchup, tomato puree, sugar, chilli powder and salt and cook for a few minutes.
  4. Add the cream and give one boil. Keep aside.

For the enchiladas

  1. Put 1 tablespoon of the stuffing on one dosa piece and make a roll.
  2. Repeat for all the 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 degree c (500 degree f) until the cheese melts.
  5. Serve hot.

Bombay Curry Soup 

RECIPE SOURCE : Idlis & DosasBuy this cookbook
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 on 28 Jan 13 10:52 AM

Dosas stuffed in baked beans and a tomato based sauce. Topped with cheese and baked to form a nice enchilada.