Schezwan dosa is a fusion dish that combines the popular South Indian dish, dosa, with the spicy and flavorful Schezwan sauce, a popular condiment in Indo-Chinese cuisine.
Prep Time | Cook Time | Additional Time | Total Time | Servings |
15 mins | 15 mins | 0 mins | 30 mins | 2 |
Ingredients of Schezwan Dosa
- 1 cup rice
- 1/2 cup urad dal (split black lentils)
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- 1/2 cup shredded cabbage
- 3-4 tablespoons Schezwan sauce
- Salt to taste
- Oil for cooking
How to Make Schezwan Dosa
- Wash the rice and urad dal thoroughly and soak them in water separately for at least 4-5 hours.
- Drain the water and grind the rice and urad dal separately in a blender until they turn into a smooth batter. Mix the two batters together in a large bowl and add salt to taste. Mix well and keep it aside for fermentation for 8-10 hours or overnight.
- Once the batter has fermented, mix it well again. Heat a non-stick skillet or tawa over medium heat.
- Pour a ladleful of the batter onto the centre of the tawa and spread it evenly in a circular motion to form a thin dosa.
- Drizzle some oil around the edges of the dosa and let it cook for 1-2 minutes until the bottom turns golden brown.
- Spread 1-2 tablespoons of Schezwan sauce over the dosa and add chopped onions, bell peppers, and shredded cabbage.
- Fold the dosa in half and let it cook for another 1-2 minutes until the vegetables are slightly cooked and the dosa turns crispy.
- Repeat the same process with the remaining batter to make more Schezwan dosas.
- Serve hot with coconut chutney or tomato ketchup.
Enjoy your delicious and spicy Schezwan Dosa!
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