The world of our very own Indian thin, crispy crepes, called dosa, is as versatile as you can imagine it to be. From a plain dosa, Masala Dosa and many, many more – this South Indian breakfast dish is super tasty, fills you up well and quite nutritious. Once you get a hang of spreading the batter into a nice round dosa, there’s no looking back. This Schezwan Dosa is an Indo-Chinese version that is available as a popular street side snack in Mumbai, Maharashtra.
About Schezwan Dosa
Growing up in Mumbai, I have by now, tried almost all dosa variations. Also, I love and each and every version that I’ve tried till today. Thus, this recipe of Schezwan Dosa is my tribute to one of the most loved street foods of Mumbai.
While I may not be able to match the vibe that the street vendors create while preparing this typical dosa, the recipe is quite a fool proof one. Be rest assured that you’ll have delicious dosas with Schezwan sauce in it.
This Schezwan Dosa recipe only has vegetables and Schezwan sauce in it. I haven’t added the quintessential potato or aloo masala in it as I wanted to keep it simpler than the usual. Thus making it more dominant with the flavors of the hot sauce.
This is also an easier and quicker version because if you have your leftover dosa batter, you can use it to make this Schezwan Dosa.
All you would need is the Schezwan sauce and some grated or finely chopped veggies. These dosas will also make for a healthy and wholesome breakfast.
However, if you have time in hand and want to make this dish from scratch, here are the Dosa Batter and Schezwan Sauce recipes that will help you prepare the Schezwan Dosa like a pro.
Once you’ve made the dosas, you can have them immediately, all by themselves. Or else you can serve these lovely dosas with the usual Sambar and Coconut Chutney, and turn it into a hearty brunch meal as well.
How to make Schezwan Dosa
Preparation
1. Firstly grate or finely chop the vegetables. You will need the following veggies:
- ¼ cup finely chopped spring onions greens
- ¼ cup chopped coriander leaves
- ⅓ cup finely chopped spring onions whites
- ⅓ cup finely chopped onions
- ⅓ cup finely chopped capsicum (bell peppers)
- ½ cup grated carrot
- ½ cup finely chopped tomatoes
Keep them aside.
2. Stir the prepared and fermented dosa batter lightly with a ladle.
Making Schezwan Dosa
3. Heat a tawa or cast iron skillet. Using a kitchen paper towel, cotton cloth or an onion halve, spread some oil on the tawa.
4. Pour a ladle full of batter and spread to get a round dosa.
5. Cook on low to medium heat.
6. When the top gets cooked, add about 1 to 2 teaspoons butter or oil and 1 to 2 tablespoons Schezwan sauce on the dosa. You can add butter and Schezwan sauce less or more as required.
7. Spread the butter and Schezwan sauce on the dosa.
8. Now, add some grated or chopped vegetables and some chopped coriander leaves.
9. With a spatula, first mix and then spread the entire mixture evenly on the dosa.
10. Cook till the Schezwan Dosa is nicely crisp and browned from the base. Fold one side and then fold and overlap the second side.
11. Gently turn over the Schezwan Dosa on the tawa.
12. With a pizza cutter or a steel spatula, cut the dosa into 3 or 4 parts. If you have used a non-stick pan, then keep it on a plate or chopping board and then cut. Prepare all dosas this way.
13. Serve Schezwan Dosa hot or warm with coconut chutney or sambar. These dosas taste best when served hot. Prepare the remaining batch of dosa this way.
Expert Tips
- While I have used spring onions, capsicum, carrot and tomatoes in this dosa, you can add veggies of your choice. The more, the merrier.
- For days you are on your binge sessions, you can make the dosas richer and crispier by adding a generous amount of butter. For days you aren’t, you can reduce the quantity of butter or even use oil to make these dosas.
- Since the Schezwan sauce is high on the heat level, you can increase or decrease the quantities and customize the dosa according to what suits your palate.
- If you are cheese fanatic, you can even add some grated cheese as a filling in this Schezwan Dosa.
- You can also opt to add some grated paneer just before you fold the dosa.
More Street Food Dosa Variants!
Breakfast Recipes
Indian Street Food Recipes
Indian Street Food Recipes
Indian Street Food Recipes
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Schezwan Dosa Recipe (Indo Chinese Style)
Ingredients
- 2.5 to 3 cups Dosa Batter
- ¼ cup finely chopped spring onions greens
- ¼ cup chopped coriander leaves
- ⅓ cup finely chopped spring onion whites
- ⅓ cup finely chopped onions
- ⅓ cup finely chopped capsicum (bell pepper or shimla mirch)
- ½ cup grated carrot
- ½ cup finely chopped tomatoes
- Schezwan Sauce as required
- butter as required – you can also use oil
- oil for greasing the pan
Instructions
preparation
- Firstly grate or finely chop veggies.
- You will need ¼ cup finely chopped spring onions greens, ¼ cup chopped coriander leaves, ⅓ cup finely chopped spring onions whites, ⅓ cup finely chopped onions,⅓ cup finely chopped capsicum (bell pepper or shimla mirch), ½ cup grated carrot and ½ cup finely chopped tomatoes. Keep aside.
- Stir the dosa batter lightly.
making schezwan dosa
- Heat a tawa and using a kitchen paper towel or cotton cloth or an onion halve, spread oil on the tawa.
- Pour a ladle full of the batter and spread to get a round dosa.
- Cook on a low to medium flame.
- When the top sides gets cooked, add about 1 to 2 teaspoons butter or oil and 1 to 2 tablespoons schezwan sauce on the dosa. You can add butter and schezwan sauce less or more as required.
- Spread the butter and schezwan sauce on the dosa.
- Now add some of the grated or chopped veggies and some chopped coriander leaves.
- With a spatula, first mix and then spread the entire mixture evenly on the dosa.
- Cook till the schezwan dosa is nicely crisp and browned from the base. Fold one side and then fold and overlap the second side.
- Gently turn over the schezwan dosa on the tawa.
- With a pizza cutter or a steel spatula cut the dosa in three or four parts. If you have used a non stick pan, then keep the dosa on a plate or chopping board and then cut. Prepare all schezwan dosas this way.
- Serve schezwan dosa hot with coconut chutney or sambar
Notes
- You can add the veggies of your choice.
- You can vary the amount of butter and schezwan sauce according to your taste.
Nutrition Info (Approximate Values)
This Schezwan Dosa recipe from the blog archives was first published in April 2017. It has been updated on December 2024.
I also added some grated fresh paneer as the filling in this dosa. It turned out to be yummy!
That sounds like a nice twist. Grated paneer must have added a nice soft texture. Thanks for sharing.
I am just 17 and already earned a name masterchef in my friends and relatives circle and all credits go to my dearest you….
You explain every in a manner than even a child can learn from it…..
Thanks a lot for this wonderful work….(especially this one…..when i finished making the sauce my mom tasted it and said it is too spicy and we won’t have such things a our home but that didn’t stop me from following you. after i completed the recipe no one shied from eating an extra one)
Sorry for the long post….
Love you a lot…
By your dearest fan….
Welcome Priya. Glad to know that you are learning cooking and become very good in it. So nice to read your comment and thanks for your kind words. I wish you all the best for your future. Happy cooking.