Tarka Dosa Nachos

Tarka Dosa Nachos!! Introducing the craziest fusion that will blow your mind once you try it. Dosa baked into chips topped with fusion refried beans that combine South Indian and Mexican flavors. Topped with a mix of Mexican and Amul cheese that melts all over and mustard seeds and curry leaves Tarka. Served with your favorite condiments like- tomato coconut chutney, aloo masala, and spicy tomato salsa this is a unique out-of-the-box dish. You can also skip the tarka if you want and drizzle some podi masala over it.

This idea came together with the brainstorming of Jiggy and me but this was his idea! Trust me I was skeptical when he told me because it sounds crazy but everything worked so well together!! You NEED to try it to believe it. once you will you’ll be making this all the time. SO easy to make it is a delicious Vegetarian fusion appetizer recipe! I can’t wait to hear what you think!

Happy Cooking!

Servings: 4-6 servings

Prep Time: 10 mins

Cooking Time: 20 mins

Total Time: 30 mins

Ingredients: 

Fusion refried beans:

• 1/2 can refried beans

• 1 tbsp hot sauce of your choice

• 1 tsp tamarind paste

• 1.5 tbsp gun powder/podi powder

• 2-4 tbsp water

Assemble with:

• 1/4 cup Mexican cheese

• 1/4 cup Amul cheese/ Mozzarella cheese grated

• Aloo masala

• 1 tsp mustard seeds

• 8-10 medium curry leaves

• 1 tbsp oil

Serving options:

• tomato coconut chutney

• Spicy onion chutney

• Spicy tomato salsa

• Aloo masala

• coconut chutney

Directions: 

1. Dosa nachos: Preheat oven to 400F.

2. Make dosas as you normally would. It should not be too thin like paper dosa but not too thick either.

3. Cut the dosa in triangles using scissors.

4. Place them spread out on a parchment-lined baking tray and bake at 400F for 5-6 minutes rotating the tray mid way. Bake till crispy.

5. Fusion beans: In a pan, add refried beans, gun powder, Sour cream, hot sauce and tamarind paste. Mix together on medium heat till combined. Add maximum 1/4 cup water if needed.

Assemble:

1. Layer with dosa chips.

2. Add some spoonful of the beans over it.

3. Top with both kinds of cheese.

4. Broil for 1-2 mins till cheese is melted

5. Add some more beans over it. I like to place it in the middle. I also like to top some aloo masala if I am skipping the tarka.

6. Tarka: Warm oil up in a small saucepan/Tarka pan. Add mustard seeds and curry leaves once oil hot. Let it crackle for 1-2 mins.

7. Pour it over the nachos and serve with sauces and chutneys.

Notes/Tips:

• The dosa chips last well for a week in an airtight container.

• You do not need to add oil when baking the dosa chips as the oil while making the dosa itself is good enough.

• Make sure the dosa is not paper-thin as it will break while cutting.

• Adding gunpowder/podi and tamarind paste adds a fusion flavor that you should not skip out on.

• I use Amul cheese in this recipe because dosa with Amul cheese is one of the best combinations.

• Serving it with spicy chutneys/salsas makes the entire dish complete.

• Vegan- Use Vegan cheese and vegan sour cream to make this recipe Vegan.