Dosa Taquitos

Seasoned ground beef and cheese rolled inside a crispy South Indian crepe called dosa, made with fermented lentil and rice batter

Prep Time30

Cook Time10

resting2

Servings: servings

Calories: 753kcal

Rinse the rice, urad dal, and chana dal. Add the rice, urad dal, and chana dal to a jar or bowl. Cover with cold water and allow to soak overnight.
Strain the rice mixture and discard the water. Add to a high power blender and add the ice water. Blend on high until a smooth batter is formed. Add a little more water as needed to thin it out a bit. Add in the salt and pulse a few more times. Rub some of the mixture between your thumb and finger to make sure it isnt overly gritty.
Transfer to a jar and cover with cheesecloth. Allow to sit on the counter to ferment until it has grown about 1.5 in volume. This took about 24 hours for me. Now you could either use the batter or store it in the fridge for a few days.

Add the onions to a frying pan with some oil. Cook 8 minutes.
Add in the beef and half the salt, and cook until fully cooked and browning on the edges, breaking it up as it cooks.
Add in the garlic and cook 3 minutes. Stir in the cumin and chili powder and cook another 3 minutes.
Stir in the vinegar and then add the beer. Add all the remaining ingredients including the rest of the salt. Stir to combine and simmer until the liquid is mostly evaporated and creates a sticky sauce on the meat, about 10 minutes.

Stir the sour cream in a bowl with the garlic, Thai chili, cilantro, and salt. Set aside in the fridge until ready to use.

Bring a flat pan to high heat. A cast iron griddle is good for this, but there are other options and non-stick can be fine.
Add the high heat oil to the pan and add about 1/4 cup of dosa batter to the pan. Quickly spread out the batter in a spiral from the center to make the thin crepe. Allow to cook until the sides start to curl up from the pan.
Add in about 1 ounce of cheese and a few tablespoons of the beef mixture. Roll up the dosa around the fillings. Allow to cook an extra minute on the seam side to fully seal. Transfer to a sheet pan or wire rack with the seam side down.
Repeat until you run out of ingredients. I made about 10 dosa taquitos. There will be a little extra batter but I made extra so I could practice and fail a few times. You can put the rest of the batter into the fridge if you want.
Before serving, I broiled the dosa on high for about 3-5 minutes so they would all be warm and crispy when served.