Almost anything is good in a dosa. I have even spread them with Italian and Mexican sauces and I’ve never been let down once. One of my son’s favourites is this Chorizo and Paneer dosa. For that matter, I love it too!
You need to pick up chorizo mince from your butcher. The harder version doesn’t work quite as well. I will be sharing my own homemade chorizo recipe on the blog soon which I hope you try.
If you are pushed for time, you could use a shop bought tomato chutney or even a good bolognese sauce for the base. Here I used my tomato, onion and chilli chutney which was a real hit. If you have any left over, you can dip the cooked dosas in it for even more amazing flavour.
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- Heat your pan over medium heat. If using a temperature controlled pan, 180c should do the job. If not, your pan is ready when a few drops of water evaporate immediately on contact.
- Spread about one half teaspoon of oil over the top with the half onion.
- When your pan is up to heat, pour about 200ml (3/4 cup) of batter in the centre. Use the back of a ladle or a flat bottomed cup to spread the batter outward in a circular motion until you have a thin dosa.
- While the dosa is cooking, spread a little tomato, onion and chilli chutney over the top, followed by the cooked chorizo.
- When the sides of the dosa begin to lift, sprinkle a little oil around the circumference of the dosa. This will make the edges nice and crispy.
- When the bottom of the dosa is nicely browned, fold it into a tube shape or simply fold it in half to serve. Serve with a little more chutney if you like.
I would like to thank my friends at Home Chef from Nisbets for sending me the Buffalo Crepe maker! This kit is perfect for dosas and I highly recommend it. You can get more information here.