05 Jun Vegetable Quesadilla / Quesadosa
This Vegetable Quesadilla has the goodness of vegetables and Jowar Roti. Originating from Mexico, a basic quesadilla is simply a grilled tortilla with Mexican cheese in it. In addition to that we can put any fillings in a quesadilla. Queso in Spanish means Cheese. Hence, we can guess that Queso + Tortilla has amalgamated to queso-tilla or quesa-dilla.
Traditionally, quesadilla is a single corn tortilla with cheese & mixed vegetables / meat, folded into a half-moon shape and cooked on both sides till it becomes crisp. Down the line, quesadilla as a food, has changed and evolved. People experimented with different variations of it. Instead of single tortilla, two tortillas that hold a layer of cheese & vegetables / meat between them came into being. And tortillas of other flours also found its way.
Firstly, I made the quesadilla with homemade Jowar roti. And true to any Mexican dish, have used boiled beans (rajma) and corn along with vegetables to make this vegetable Quesadilla.
As an innovation, I replaced tortilla with dosa. And it was equally delicious. And so I decided to call it quesadosa.
By default, I have used dairy free cheese. As I have already mentioned in the recipe, this cheese is more like cottage cheese. It does not melt and is not gooey like other processed dairy cheese. But its healthy and tasty.
It is better to eat the quesadilla / quesadosa when they are hot and crispy. Else they become soggy. Of course, you can always pop them in a microwave / OTG and warm them up. But it is no match to a fresh quesadilla straight out of the pan.
Vegetable Quesadilla / Quesadosa
Ingredients
- 2 Jowar Rotis
- 2 cups Dosa batter
- ½ cup cooked Rajma
- 1/3 cup finely chopped onion
- 4 cloves finely chopped garlic
- 1/3 cup finely chopped tomatoes
- ¼ cup finely chopped green capsicum
- ¼ cup finely chopped red capsicum (bell peppers)
- ¼ cup finely chopped yellow capsicum (bell peppers)
- ¼ cup boiled corn (optional)
- Salt to taste
- 1 tsp oil
- 1 tsp chilli flakes
- 1 tsp mixed herbs (optional)
- ½ tsp cumin powder
- ½ cup grated vegan cheese
- ¼ cup green chatni (coriander leaves, pudina leaves, roasted peanuts, salt, green chillies, lime juice blended together to a fine chatni)
Instructions
- Mash the boiled rajma coarsely.
- Heat oil and sauté onion and garlic till onion becomes translucent.
- Add tomatoes and sauté further.
- Add the coloured capsicum salt, chilli flakes & powder and mixed herbs.
- Sauté further for few more minutes.
- Add mashed Rajma and corn and mix everything well till they blend together.
- Remove and cool the filling
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- For the Quesedilla / Quesadosa
- Take 2 equal size Jowar roti / 2 dosas (size of a Tortilla)
- Spread green chatni on one side of both.
- Generously sprinkle the grated cheese over the chatni on one roti / dosa.
- Add the filling and spread thinly all over.
- Sprinkle more grated cheese.
- Take the other roti / dosa and cover the filling, chatni side down. Gently press.
- Heat a heavy bottomed skillet and place the filled quesadilla / quesadosa gently on the skillet.
- Wait till the bottom browns and becomes crisp. Keep the flame slow.
- Gently turn and brown the other side as well.
- Remove and cut into wedges with Pizza cutter or a knife.
- Serve with hung curd and tomato salsa.
Video
Notes
- You can use store bought Tortillas
- If you are not a vegan, you can use normal cheese.
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