Savory Veggie & Cheese Quesadillas with Spiced Chickpea Dosa
50 minutes
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About Savory Veggie & Cheese Quesadillas with Spiced Chickpea Dosa
Forget everything you thought you knew about quesadillas! Imagine crispy, spiced chickpea dosas folded over a vibrant filling of sautéed potatoes, onions, and bell peppers, punctuated by salty olives, hearty beans, and melty cheese.This isn't just a quesadilla; it's a flavor explosion, a fusion of familiar comfort and exciting Indian spices. Each bite delivers a satisfying crunch and a burst of savory goodness.Quick enough for a weeknight dinner, yet special enough for a weekend brunch, these dosa quesadillas are guaranteed to impress. Get ready for a new family favorite!
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Recipe Time & More
Prep25 minutes
Cook25 minutes
Total50 minutes
Ingredients
For the Dosa Batter
- 1.5 cup Semolina Flour
- 0.75 cup Water
- 0.5 cup Yogurt
- 0.25 tsp Salt
- 1 pinch Baking Soda
For the Filling
- 2 Potatoes boiled and sliced
- 2 Onions sliced
- 1 Bell Peppers sliced
- 2 Olives sliced
- 0.5 can Canned Beans drained and rinsed
- 1 cup Cheese cubed or shredded
For the Spices
- 2 tsp Chili Sauce red
- 0.5 tsp Salt
- 0.5 tsp Chili Powder
- 0.5 tsp Oregano dried
Instructions
- In a bowl, combine the semolina flour, water, plain yogurt, salt, and baking soda. Whisk until smooth. Let the batter rest for 20 minutes. This allows the semolina to hydrate, resulting in a lighter dosa.
- Heat a lightly oiled griddle or nonstick pan over medium heat. Pour a ladleful of batter onto the hot surface and spread it thinly in a circular motion to form a dosa. Cook for 2-3 minutes per side, or until golden brown and crispy.
- Heat oil in a separate pan over medium heat. Add the sliced potatoes and fry until golden brown and slightly crispy. Remove from the pan and set aside.
- Melt butter in the same pan used for the potatoes. Place a dosa in the pan. Layer half of the dosa with sliced onions, bell peppers, olives, canned beans, and the fried potatoes. Sprinkle with cheese and spices.
- Fold the dosa in half, pressing gently to seal. Cook for 2-3 minutes per side, or until the cheese is melted and the dosa is heated through. Serve immediately with your favorite dipping sauce.
Recipe Notes
Good To Know
- You can use tortillas instead of preparing dosa for this recipe.
Expert Tips
- For extra crispy dosas, use a cast iron skillet or tawa.
- Don't overcrowd the pan when cooking the dosas. Cook in batches for even browning.
- Experiment with different fillings! Traditional options include spiced potatoes, chutneys, and sambar, but you can also get creative with other vegetables, cheeses, or meats.
Storage Instructions
- Store leftover dosa in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet or microwave until warmed through.
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Recipe Nutrition
Calories: 717kcalCarbohydrates: 58gProtein: 51gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 100mgSodium: 2593mgPotassium: 1222mgFiber: 9gSugar: 13gVitamin A: 2206IUVitamin C: 127mgCalcium: 153mgIron: 3mg
Monika Rastogi
Articles: 9
4 Comments
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This is amazing! Excited to make it.
What a great recipe! Thanks for sharing.
Absolutely delicious! Thanks for sharing.
Absolutely delicious! Thanks for sharing.