Schezwan Masala Dosa Recipe Using Classic Idli Dosa Batter
Give this delicious Schezwan Masala Dosa a try for a weekend brunch. Schezwan Masala Dosa is a fusion recipe where south Indian Dosa is filled with a spicy and tasty Schezwan noodles. It is healthy and wholesome and everyone in your family will absolutely love it.
'Dosa' and 'Noodles' are two very popular street food dishes in India. The Schezwan Masala Dosa or Dosa is a famous Mumbai street food combining the Indo Chinese flavours which is loved by one and all. It is especially appealing to the younger generations.
The Schezwan noodles has lots of vegetables in it and is flavoured with schezwan sauce, sweet and spicy sauce and soy sauce. It is filling and nutritious. You can even use leftover dosa batter to make the Schezwan noodles.
Serve Schezwan Masala Dosa Recipe with South Indian Coconut Chutney or Dhaniya Pudina Chutney for Sunday brunch.
You can also try other stuffed Dosa recipes such as
10 M
60 M
70 M
4 Servings
Ingredients
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For Classic Dosa Batter
- 1 1/4 cup White Urad Dal (Whole)
- 2 teaspoons Methi Seeds (Fenugreek Seeds)
- 3 cups Idli Rice
- 4 teaspoons Salt Fo the Schezwan Noodles
- 150 grams Hakka Noodles
- 2 Onions , sliced thinly length wise
- 10 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 2 Green Chillies , finely chopped
- 2 Green Bell Pepper (Capsicum) , finely chopped
- 1 Carrot (Gajjar) , finely chopped or shredded
- 1 cup Cabbage (Patta Gobi/ Muttaikose) , thinly shredded
- 4 tablespoons Schezwan sauce
- 1 tablespoon Soy sauce
- 4 tablespoons Tomato Ketchup , optional
- 4 tablespoon Red Chilli sauce
- 1 tablespoon Sesame (Gingelly) Oil
- Salt , to taste
- 4 Stalk Spring Onion Greens , finely chopped
- Ghee , for making dosa
How to make Schezwan Masala Dosa Recipe Using Classic Idli Dosa Batter
To begin making the Schezwan Masala Dosa Recipe, first prepare the dosa batter.
To begin making the classic Idli & Dosa Batter, first in a bowl soak the urad dal, methi seeds together. In another bowl, soak the rice. Soak them for at least 6 hours or overnight.
Once soaked, grind them. Into a mixer grinder, add the soaked urad dal and methi seeds. Add little water at a time and grind to make a thick flowing batter.
Transfer the ground urad dal into a large bowl. In the same mixer grinder, add the rice and add just little water at a time and make thick batter. Transfer the rice into the same bowl as the urad dal.
Add the salt and stir well to combine. Cover the bowl and ferment the dosa batter for 8 hours or overnight.
Once fermented, give it a stir gently. You can make idli the first day when batter is fresh with air pockets.
Refrigerate the Idli & Dosa Batter in an airtight container for 4 to 5 days and use it as required.
Cook the hakka noodles according to the instructions given on the packet.
Add the noodles into a pot of hot boiling water and allow it to soften and cook. This will take about 3 to 4 minutes. Once the noodles have softened, turn off the heat and drain the water.
Cool the noodles immediately by running it under cold water. This stops the cooking process and prevents the noodles from getting too soft and soggy. Add a tablespoon of oil to the cooled noodles to prevent sticking and keep aside.
Preheat a pan and add sesame oil to it. Once the oil is hot add the garlic, ginger, onions, green chillies and saute for a minute. Next add the capsicum and saute till the onions and capsicum turn soft.
Once done add the cabbage, carrot and sprinkle some salt. Do not add too much salt as the sauces have salt added to them. Saute until they vegetables turn a little soft.
After the vegetables have have turned soft and are cooked add all the sauces like the szechuan sauce, chili sauce, tomato ketchup, soy sauce. Stir well to combine. Add the cooked noodles to the wok and toss well so that the noodles gets well combined with the sauces. Sprinkle some spring onions and keep aside.
Preheat the dosa skillet over medium heat. Pour a ladleful of dosa batter, spread the batter in a circular motion from the inside to the out, to make a thin crepe.
Drizzle ghee around the dosa and allow the dosa to cook through.
You will notice that it starts to turn brown from the bottom. Cut the dosa with the help of a scissor form the edge to the center of the dosa. Carefully roll the dosa into a conical shape.
Transfer the dosa onto a plate. Fill the dosa with the schezwan noodles and serve hot.
You can also stuff the dosa the regular way without making it into a cone shape and serve.
Serve Schezwan Masala Dosa Recipe with South Indian Coconut Chutney or Dhaniya Pudina Chutney for Sunday brunch.
