Schezwan masala dosa recipe with step by step photos – crispy, spicy and tasty schezwan masala dosa recipe. In Mumbai there are many variations of dosa that is offered by the vendors and schezwan dosa is one of them. Schezwan dosa is basically a fusion of the South Indian and Indo Chinese cuisine.
I have tried some of the dosa variations when in Mumbai and absolutely love them. Few of the popular Mumbai style dosa recipes on the blog are:
Schezwan masala dosa and its variations are also a popular Mumbai street food. These dosas are healthy as well as filling as lot of veggies are added. When you make them at home then you can add less butter or oil as added by the street food vendors.
With leftover dosa batter it is not difficult to make schezwan masala dosa. All you need is to prepare the potato masala and finely chop or grate veggies. Then assembling and preparing dosa is easy.
The taste of these dosas largely depends on the schezwan sauce you are using. Best to use homemade schezwan sauce. Or use a good quality and tasty sauce. I have also shared a plain version of schezwan dosa made with just mixed veggies and schezwan sauce. Its also known as schezwan sada dosa.
In the step by step recipe, I have shown the method of preparing potato masala and preparing dosas. For the schezwan sauce and dosa batter recipes check the below links:
Serve schezwan masala dosa with coconut chutney.
How to make schezwan masala dosa
Preparing potato masala and other prep work:
1. Rinse and then boil 5 medium sized potatoes in a pressure cooker with just enough water covering the potatoes for 3 to 4 whistles on medium flame.
2. When the pressure settles down on its own, open the lid. Remove the potatoes and let them become warm. Then peel and chop them. Keep aside.
3. When the potatoes are pressure cooking, you can 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, ½ cup finely chopped capsicum (bell pepper or shimla mirch), ½ cup grated carrot and ½ cup finely chopped tomatoes. Keep aside.
4. Heat 2 tablespoons oil in a kadai or pan. Add 1 teaspoon mustard seeds and let them crackle.
5. Then add ½ teaspoon cumin seeds and saute till the cumin seeds also crackle.
6. Next add 1 teaspoon finely chopped ginger, 1 green chilli – chopped and a pinch of asafoetida. Mix very well.
7. Then add ½ cup chopped onions and 8 to 10 curry leaves (chopped).
8. Mix very well and sauté till the onions turn translucent.
9. Then add ½ teaspoon turmeric powder and mix very well.
10. Add the chopped boiled potatoes and salt as per taste.
11. Add ½ cup water.
12. Mix very well and bring the curry to simmer for about 4 to 5 minutes on a low flame.
13. The potato masala will thicken.
14. Lastly switch off the flame and then add 2 tablespoon chopped coriander leaves.
15. Mix well and keep aside.
Preparing schezwan masala dosa
1. Heat a tawa and using a kitchen paper towel or cotton cloth or an onion halve, spread oil on the tawa.
2. Pour a ladle full of the batter and spread to get a round dosa.
3. Cook on a low to medium flame.
4. When the top sides gets cooked, add about 1 to 2 teaspoons butter and 1 to 2 tablespoons schezwan sauce on the dosa. You can add butter and schezwan sauce less or more as required.
5. Spread the butter and schezwan sauce on the dosa.
6. Now add some of the grated or chopped veggies and some chopped coriander leaves.
7. Place a portion of the potato masala.
8. With a spatula, first mix and then spread the entire mixture evenly on the dosa.
9. Cook till the schezwan masala dosa is nicely crisp and browned from the base. Fold one side.
10. Then fold and overlap the second side.
11. Gently turn over the schezwan masala dosa on the tawa.
12. With a pizza cutter or a steel spatula cut 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.
Serve schezwan masala dosa hot with coconut chutney.
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Schezwan Masala Dosa
By Dassana Amit
Ingredients
for potato masala or potato bhaji
- 5 medium sized potatoes – boiled or steamed
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon finely chopped ginger
- 1 green chilli – chopped
- 1 pinch of asafoetida (hing)
- ½ cup onions – chopped
- 8 to 10 curry leaves – chopped
- ½ teaspoon turmeric powder
- ½ cup water
- salt as required
- 2 tablespoons chopped coriander leaves
for schezwan dosa stuffing
- 3 cups dosa batter
- ¼ cup finely chopped spring onions greens
- ¼ cup chopped coriander leaves (cilantro leaves)
- ⅓ cup finely chopped spring onion whites
- ⅓ cup finely chopped onions
- ½ cup finely chopped capsicum (bell pepper)
- ½ cup grated carrot
- ½ cup finely chopped tomatoes
- Schezwan Sauce as required
- butter as required
- oil for greasing the pan
Instructions
preparation
- Rinse and then boil 5 medium sized potatoes in a pressure cooker with just enough water covering the potatoes for 3 to 4 whistles on medium flame.
- When the pressure settles down on its own, open the lid. Remove the potatoes and let them become warm. Then peel and chop them. Keep aside.
- When the potatoes are pressure cooking, you can grate or finely chop veggies.
- Heat 2 tablespoons oil in a kadai or pan. Add 1 teaspoon mustard seeds and let them crackle.
- Then add ½ teaspoon cumin seeds and saute till the cumin seeds also crackle.
- Next add 1 teaspoon finely chopped ginger, 1 green chilli – chopped and a pinch of asafoetida. Mix very well.
- Then add ½ cup chopped onions and 8 to 10 curry leaves (chopped).
- Mix very well and sauté till the onions turn translucent.
- Then add ½ teaspoon turmeric powder (haldi) and mix very well.
- Add the chopped boiled potatoes and salt as per taste.
- Add ½ cup water. mix very well and bring the curry to simmer for about 4 to 5 minutes on a low flame.
- The potato masala will thicken.
- Lastly switch off the flame and then add 2 tablespoons chopped coriander leaves.
- Mix well and keep aside.
making schezwan masala 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 the dosa on a low to medium flame.
- When the top sides gets cooked, add about 1 to 2 teaspoons butter 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.
- Place a portion of the potato masala.
- With a spatula, first mix and then spread the entire mixture evenly on the dosa.
- Cook till the dosa is nicely crisp and browned from the base. Fold one side.
- Then fold and overlap the second side.
- Gently turn over the dosa on the tawa.
- With a pizza cutter or spatula cut in three or four parts.
- If you have used a non stick pan, then keep the schezwan masala dosa on a plate or chopping board and then cut.
- Serve schezwan masala dosa hot with coconut chutney.
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