Spicy Mexican Dosa Fusion Recipe

I consider food to be the easiest gateway when it comes to understanding different cultures. And that is why we Indians just get Mexico. Mexican food no doubt has a striking resemblance with Indian flavours. Certain dishes— think gorditas and parathas or chicken curry and mole— might as well have been brothers. Fusion between Indian and Mexican cuisine then becomes inevitable. It is a simple and foolproof way to infuse a basic Indian recipe with the spicy and flavorful twists Mexican food is known for.

Don't worry I won't ever suggest anything as wild as a tikki rasgulla chaat – that's a promise! For today’s Fusion Fair recipe, I have the zest of Mexican cuisine  with the cherished Indian dosa. Before we move on to the recipe, let's do a quick recap about where the food we eat daily comes from. 

Love off-beat fusion food? Make this Spicy Schezwan Chilla Recipe!

Udupi to Udipi

Dosa, also known as dosai, dosey, or dosha, is often referred to as the savoury Indian crepe. And although it is done for translative reasons, it irks us all doesn’t it? Anyway, this staple South Indian dish has quite a few tales about its origins, depending on who and where you ask. One story traces its roots back to Udupi, Karnataka. It's believed that King Someshvara III, ruling around 1126 CE, mentioned a recipe for dosa in his Sanskrit encyclopaedia, Manasollasa, and he called it 'dosaka'. That's why many South Indian restaurants carry ‘Udipi’ in their names.

Another presupposition, this time from Tamil Nadu, states that according to Sangam literature, dosa has existed in Tamil culture since the 1st century AD. The last origin tale involves a bit of scandal. Apparently, a Brahmin cook from Udupi wanted to taste alcohol. Unable to access it due to religious restrictions, he attempted to ferment rice to make his own. However, his brewing attempt flopped, and he ended up pouring the mix onto a hot pan and spreading it around. Voila! The cooked result resembled the dosa we know today.

A Mexican Specialty

Roja means red in Spanish and salsa means sauce, so Salsa Roja literally just translates to Red Sauce. And I believe everything ever named should be just as self explanatory. This delightful sauce is made from a mix of hot peppers, ROASTED tomatoes (absolutely ingenious), onions, and garlic. The end result? A smooth, bright red salsa that's bursting with taste. Typically served as a condiment in Mexican restaurants, this salsa is practically limitless. Its runny consistency and intense flavours make it perfect for spreading on tacos, grilled meat or using as a dip. It's suitable for tons of other bold cooking choices too, one of which you're about to make today!

Move Over Ketchup!

Taking centre stage in our Mexican dosa is Chilzo’s Salsa Roja (it rhymes if you pronounce it wrong!). A perfect blend of jalapenos, tomatoes (roasted), onions, garlic, and coriander, the Chilzo’s Salsa Roja packs both, the sweet and the heat. It's vegan, gluten-free, and doesn't have any added sugars or unnecessary ingredients. Picture this salsa drizzled over the flavorful masala aloo mix, right in the middle of that warm savoury dosa! The recipe itself is super easy to whip up and seriously delicious. 

Onto the Recipe!

Ingredients you will need to make this Mexican Masala Dosa:

• Dosa batter
• Chilzo’s Salsa Roja

For the potato masala filling:

• 1/4 cup diced potatoes
• 1/4 cup diced red and yellow peppers
• 1/4 cup diced capsicum (bell peppers)
• 1/4 cup diced onions
• ¼ cup diced tomatoes
• 1/2 cup finely chopped coriander (cilantro)
• 2 tbsp oil
• Salt to taste

Follow these instructions to make a spicy Mexican Masala Dosa:

1. Heat oil in a pan.
2. Add diced potatoes and cook for a few minutes until they slightly soften.
3. Next, add in the diced peppers (red, yellow, and capsicum).
4. Cover the pan, and cook until the potatoes and peppers are tender.
5. Finally, add the tomatoes and let it simmer for a couple of minutes. Remove from heat.

Prepare the Dosa:

1. Heat a non-stick or cast-iron skillet on medium-high heat.
2. Grease it lightly with oil. Pour a ladleful of dosa batter onto the skillet.
3. Spread the batter in a circular motion to form a thin pancake. If you mess up a little, don't worry. It’ll be our little secret.
4. Drizzle a little oil on the edges and the top. Cook until the bottom turns golden and crispy.
5. Cook for a minute. Remove from the skillet.

Assemble the Masala Dosa:

1. Place a spoonful of the prepared potato masala filling in the centre of the dosa.
2. Drizzle the Chilzo’s Salsa Roja . (don't be shy)
3. Fold the dosa over the filling, creating a cylindrical shape or fold it into a triangle, if you're in the mood to flex.

Serve hot with Chilzo’s Salsa Roja on the side or pour some more over the dosa! Remember, folks, this isn't a regular kitchen; it's a cool kitchen. There are no rules here. So, make your own and break them, because that's what food is all about!