Idlis and dosas are always very common in South Indian households. These are such a relish which can be enjoyed any time of the day. I am in the habit of making this batter almost every fortnight as it comes in handy to fix a meal or to serve the famished kids after a long day at the school. This time I stuck to the traditional idli/dosa batter with idli rice and urad dal. Having done that, I wanted to make some dosas with masala but did not want to prepare that in the usual style. My kids love having cheese inside their dosas...give an option, they will choose the cheese dosa over the regular plain dosa or masala dosa. So, I came upon this idea of trying dosas in Quesadilla style using some veggies. I deliberated over mixed veggies or spinach and finally settled to making some veggie Quesadilla style dosas. However, since I did not have the mexican seasonings, I just went ahead and used our regular seasoning and garam masala. I could have just used some cumin and chilli powder to get the Mexican flavors but was not sure if my kids would like it.
3/4 to 1 cup finely chopped onions
1/2 of a big capsicum
1 medium potato peeled and chopped fine
1 small carrot peeled and chopped fine(smaller than the potatoes)
1/2 cup of fine chopped beans
1 big clove of garlic
1 green chilli
1/2 tsp chilli powder
1/8 tsp of turmeric powder
1/2 tsp garam masala powder
salt to taste
few sprigs of coriander leaves
Take 2 tsp of oil and when it is warm enough add the onions and fry for a couple of minutes. Add the green chili and garlic, fry for a minute on low/medium heat. Toss in the capsicum or bell peppers and saute again for a minute or two on medium flame. Follow it with the potatoes, turmeric, chilli powder and little salt just enough for the potatoes and cook uncovered for about 5 minutes. Add the rest of the vegetable and the rest of the required salt and cook for 4 to 5 minutes on low flame until the vegetables are done. Add some chopped coriander leaves in the and garam masala powder, give a stir and turn it off.
Once this masala is all cooled down, toss it with some cheese(four cheese mexican) and have it ready to be stuffed inside the dosas. If you have more cheese the dosa will hold together better. However, I did not want to compromise on the vegetables also, so used the amount that was just enough for it.
There are two ways of doing the stuffing. Cook one dosa first and cook the second one. While the second one is almost done, spread the cheese and vegetable mixture on the dosa evenly and cover it with the first dosa. Give it a few seconds, before flipping so that the dosas are stuck together. Now cook this side for about 15-20 seconds. The other way of doing it is to spread the cheese veggie mix on one half of the dosa and fold over the dosa and let it cook a few seconds on both sides until the cheese is all melted.
The dosas should not be made wafer thin. Try to keep it thicker than the paper dosa that we get at restaurants and cook it on medium flame until it is all nice brown and crispy.
Since my kids are very fond of the spinach and cheese combination, I am tempted to try that as well as a stuffing in my dosa.