food

Mexican Dosas

This Indian pancake with Mexican filling gives us all the feels.

food

Mexican Dosas

This Indian pancake with Mexican filling gives us all the feels.

Ingredients

Mexican Dosas

  • 1 1/2 cups white rice flour
  • 1/2 cup black gram flour
  • 1/2 teaspoon salt
  • 2 cups water
  • 1/4 cup clarified butter (ghee)
  • Shredded Monterey Jack cheese

Salsa

  • 4 plum tomatoes, seeded and finely diced
  • 1 small sweet white onion, finely diced
  • 2 Thai green chilies, finely minced
  • 1/4 cup fresh coriander, chopped
  • 1/2 teaspoon ground cumin
  • Juice of 1/2 lemon
  • Salt to taste

Steps

Mexican Dosas

  1. In a large bowl, combine flours and salt and whisk to combine. Add half the water and whisk. Continue whisking, gradually adding water until mixture resembles the thickness of pancake batter, and there are no lumps.
  2. Loosely cover bowl with a lid, and allow to ferment 9-10 hours or overnight. By morning, the mixture will have increased in volume by 25 percent.
  3. Heat a large non-stick frying pan on medium-high heat. Dip a piece of paper towel in ghee, and rub the pan to lightly coat.
  4. When the pan is hot, add a ladle (approximately 1/2 cup) of batter to the center of the pan, and use the back of the ladle or a flat measuring cup to gently move the batter in concentric circles starting from the middle of the batter, moving out, until batter is thin and has reached the edge of the pan.
  5. Drizzle ghee around the edges and on top of the dosa. Allow to crisp for 2-3 minutes, then flip with a spatula when the edges begin to lift up. Allow other side to slightly brown for 30 seconds, and then flip again.
  6. Top with a generous handful of Jack cheese, making sure to evenly cover the dosa. Top with a spoonful of the salsa, and fold one side over. Cook for 30 seconds to a minute on each side until cheese has melted. Enjoy immediately.

Salsa

  1. Combine all salsa ingredients in a bowl, and season with salt to taste.