schezwan masala dosa recipe
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5 from 2 votes

schezwan masala dosa

schezwan masala dosa recipe with step by step photos. this is a crispy, spicy and tasty schezwan masala dosa recipe. schezwan masala dosa is a fusion of the south indian and indo chinese cuisine.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: snacks
Cuisine: indian street food
Servings: 4
Author: Dassana Amit


for potato masala or potato bhaji

  • 5 medium sized potatoes - boiled or steamed
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds (rai)
  • ½ teaspoon cumin seeds (jeera)
  • 1 teaspoon finely chopped ginger (adrak)
  • 1 green chilli - chopped (hari mirch)
  • 1 pinch of asafoetida (hing)
  • ½ cup onions - chopped
  • 8 to 10 curry leaves - chopped (kadi patta)
  • ½ teaspoon turmeric powder (haldi)
  • ½ cup water
  • salt as required
  • 2 tablespoons chopped coriander leaves (dhania patta)

for schezwan dosa stuffing

  • 3 cups dosa batter
  • ¼ cup finely chopped spring onions greens
  • ¼ cup chopped coriander leaves (dhania patta)
  • cup finely chopped spring onion whites
  • cup finely chopped onions
  • ½ cup finely chopped capsicum (bell pepper or shimla mirch)
  • ½ cup grated carrot (gajar)
  • ½ cup finely chopped tomatoes
  • schezwan sauce as required
  • butter as required
  • oil for greasing the pan


preparation for schezwan masala dosa

  • 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 schezwan masala dosa is nicely crisp and browned from the base. fold one side.
  • then fold and overlap the second side.
  • gently turn over the schezwan masala dosa on the tawa.
  • with a pizza cutter or spatula cut the dosa 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.