schezwan dosa

Schezwan dosa recipe with step by step photos – crispy and spicy schezwan dosa recipe. It is one of the fusion street food offered by the street vendors in Mumbai. Its basically a fusion of the South Indian and Indo Chinese cuisine. This dosa variety is also known as schezwan sada dosa.

Growing up in Mumbai, I have by now tried almost all dosa variations and absolutely love them. This recipe of schezwan dosa has only the veggies and schezwan sauce in it. The potato masala is not added. I have also shared the recipe of Schezwan masala dosa.

You can easily prepare schezwan dosa with leftover dosa batter. All you need is schezwan sauce and grated or finely chopped veggies. These dosas make for a healthy breakfast.

For the schezwan sauce and dosa batter recipe please check the below links:

• Dosa batter
• Schezwan sauce

Serve them with coconut chutney or sambar.

How to make schezwan dosa

1. 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.

2. Stir the dosa batter lightly.

3. Heat a tawa and using a kitchen paper towel or cotton cloth or an onion halve, spread oil on the tawa.

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

5. Cook on a low to medium flame.

6. When the top sides get 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 of the grated or chopped veggies 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 schezwan dosa in three or four parts. If you have used a non-stick pan, then keep it on a plate or chopping board and then cut. Prepare all schezwan dosas this way.

12. serve schezwan dosa hot with coconut chutney or sambar.

More tasty dosa varieties

• Set dosa
• Adai recipe
• Cheese dosa
• Masala dosa

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

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Schezwan Dosa

5 from 1 vote

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.

Author:Dassana Amit

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Course:snacks

Cuisine:indian street food

Diet:gluten-free,vegetarian

Servings (change the number to scale):4

(1 CUP = 250 ML)

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

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