Schezwan dosa recipe|Schezuan Chopsuey Dosa |Indo chinese fusion dish

I am a big fan of  Dosa and hence try to love variations in dosa. one such recipe lying in my drafts was Schezwan Dosa .Its mumbai style schezuan dosa

For dosa fans like me check out dosa varieties on my blog here

Mumbai is a place where you get variety of fusion food .Mumbai never disappoints me when it comes to fusion food.




Never thought south indian food could do  with chinese cuisine? various chinese versions of dosas served on the streets of mumbai include hakka noodles dosa, schezwan dosa, veg manchurian dosa,mumbai mysore masala dosa and pav bhaji dosa.

a hot favourite amongst teenagers, this combo of schezuan sauce, noodles and veggies adds a new, young feel to the robust dosa!

Home made Schezwan sauce (click here for recipe) is an important ingredient which adds a spicy, sweet and tangy taste to this dosa ,also a good way of adding veggies in your kids tiffin
 

Ingredients:

2-3 cups Dosa batter
1 cup Schezwan sauce (click here for recipe)
 Butter and Oil, to roast
 1.5 cups of mixed julienned vegetables(carrot,capsicum,red capsicum,yellow capsicum,spring onions,cabbage,french beans)
 tbsp tomato ketchup
4 tsp chilli sauce (optional)
1 cup boiled hakka noodles   (optional)
 1/2 tsp Soya sauce(optional)
 Salt to taste
 Oil as needed




METHOD:

1.Heat a tava /non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.

2.Pour a laddle of the batter on the tava (griddle) and spread in a circular motion to make a  thin dosa.drizzle little oil from sides of dosa.After it is roasted for a minute add 1 tsp butter and 2 tbsp. schezwan sauce and spread schezwan sauce over it evenly.



3.Place 1 tbsp of butter in the centre, add 1 tsp each of carrot,capsicum,red capsicum,yellow capsicum,spring onions,cabbage,french beans ,1½ tbsp of schezuan sauce, 2 tbsp of tomato sauce,Soya sauce, 1 tsp of chilli sauce, ¼ cup of noodles ,salt  mix well- See tip 1 .cover and cook 2 to 3 minutes.

4.Add 1½ tbsp of schezuan sauce, 2 tbsp of tomato sauce, 1 tsp of chilli sauce, ¼ cup of noodles and 2 tbsp of spring onion greens, mix well and cover and cook for another 2 minutes.

5.Cook till the dosa turns brown in colour and crisp, fold over while pressing it lightly using spatula to make a roll and cut into 4 to 5 equal pieces using sharp edge of the spatula on the tava

6.Place the pieces on a plate and serve immediately with coconut chutney, green coriander chutney and sambhar.

 

TIP

1.You can prepare schezwan veg filling in advance by sauteing  add 1 tsp each of carrot,capsicum,red capsicum,yellow capsicum,spring onions,cabbage,french beans ,1½ tbsp of schezuan sauce, 2 tbsp of tomato sauce,Soya sauce, 1 tsp of chilli sauce, ¼ cup of noodles ,salt .
  Then simply add this veggie filling in step number three instead of mixing everything on top of dosa

2.Use veggies as per availability you can add corn,beet or even sprouts in above dosa while making for kids