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