Bean Nachos
Top Rated Recipe
Key Details:
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prep time: 9 hours
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Dessert
Cuisine: Fusion
Key Ingredients:
Whole wheat flour
Kidney beans
Corn kernels
Processed cheese
About Bean Nachos
Table of Contents
These nachos are very healthy made with whole wheat flour and baked
Read More- Sponge cake, cut into medium pieces 300 gms
- Sugar syrup as required
- Dark chocolate, melted 250 gms
- Almonds, halved vertically a few
Step 1. Put sponge in a mixing bowl, add sufficient sugar syrup and mix together to make a soft dough.
Step 2. Divide the dough into equal portions and shape each into an oval. Further press one side slightly to give it the shape of a mouse and keep them on a plate.
Read MoreIngredients
- Sponge cake, cut into medium pieces 300 gms
- Sugar syrup as required
- Dark chocolate, melted 250 gms
- Almonds, halved vertically a few
- Silver vermicelli as required
- Cherries, cut into triangles a few
- Noodles or spaghetti, deep-fried a few
How to Make Bean Nachos (Stepwise Photos)
Method
- Put sponge in a mixing bowl, add sufficient sugar syrup and mix together to make a soft dough.
- Divide the dough into equal portions and shape each into an oval. Further press one side slightly to give it the shape of a mouse and keep them on a plate.
- Keep a cooling rack over a large plate. Dip each mouse in melted chocolate so that it is completely coated and then keep it on the rack. Excess chocolate will drip into the plate.
- Insert two almond halves on either side of the head of each mouse to make its ears. Use a couple of bits of silver vermicelli to make its eyes and the cherry triangle to make its nose. Insert a fried noodle or spaghetti piece at the back of the mouse to resemble its tail.
- Keep the mice in the refrigerator till the chocolate sets.
- Arrange them on a serving platter and serve.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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