Schezwan Dosa

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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.

schezwan dosa cut into large pieces and served on a white plate with a bowl of coconut chutney kept on the bottom right side and text layovers.

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.  

Step-by-Step Guide

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.

finely chopped vegetables on a steel plate.

2. Stir the prepared and fermented dosa batter lightly with a ladle.

stirring dosa batter in a bowl.

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.

spreading oil on a hot tawa.

4. Pour a ladle full of batter and spread to get a round dosa.

batter spread into a round dosa on hot tawa.

5. Cook on low to medium heat.

cooking dosa on hot tawa.

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.

schezwan sauce and butter added on top of the dosa.

7. Spread the butter and Schezwan sauce on the dosa.

butter and schezwan sauce spread on the dosa.

8. Now, add some grated or chopped vegetables and some chopped coriander leaves.

chopped vegetables and chopped coriander leaves add on the schezwan dosa.

9. With a spatula, first mix and then spread the entire mixture evenly on the dosa.

vegetable mixture spread evenly on schezwan 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.

cooking and folding schezwan dosa.

11. Gently turn over the Schezwan Dosa on the tawa.

schezwan dosa turned over 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.

cutting cooked schezwan dosa into parts with a pizza cutter.

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.

schezwan dosa cut into large pieces and served on a white plate with a bowl of coconut chutney kept on the right side and text layovers.

Expert Tips

  1. While I have used spring onions, capsicum, carrot and tomatoes in this dosa, you can add veggies of your choice. The more, the merrier.
  2. 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.
  3. 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.
  4. If you are cheese fanatic, you can even add some grated cheese as a filling in this Schezwan Dosa.
  5. You can also opt to add some grated paneer just before you fold the dosa.

More Dosa Recipes To Try!

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schezwan dosa recipe

Schezwan Dosa

This is a crispy and spicy schezwan dosa recipe. Schezwan dosa is one of the fusion street food offered by the street vendors in Mumbai.
4.75 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Indian Street Food
Course Snacks
Diet Gluten Free, Vegetarian
Difficulty Level Moderate
Servings 6
Units

Ingredients

  • 2.5 to 3 cups dosa batter
  • ¼ cup finely chopped spring onions greens
  • ¼ cup chopped coriander leaves
  • cup finely chopped spring onion whites
  • cup finely chopped onions
  • 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)

Nutrition Facts
Schezwan Dosa
Amount Per Serving
Calories 357 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 10mg3%
Sodium 323mg14%
Potassium 211mg6%
Carbohydrates 66g22%
Fiber 2g8%
Sugar 3g3%
Protein 6g12%
Vitamin A 2175IU44%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 12mg15%
Vitamin E 1mg7%
Vitamin K 26µg25%
Calcium 38mg4%
Vitamin B9 (Folate) 19µg5%
Iron 1mg6%
Magnesium 26mg7%
Phosphorus 105mg11%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Schezwan Dosa Post from the blog archives, first published in April 2017 has been republished and updated on December 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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2 Comments

  1. 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….5 stars

    1. 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.