Schezwan Masala Dosa Recipe Using Classic Idli Dosa Batter
Bring a fiery twist to the traditional South Indian dosa with this Schezwan Masala Dosa recipe. A crispy dosa filled with spicy Schezwan noodles creates a fusion delight that’s perfect for brunch, snacks, or any time you’re in the mood for something bold and flavorful.
Ingredients & Nutritional Information
For Classic Idli-Dosa Batter
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Whole) | 1 1/4 cups |
| Methi Seeds (Fenugreek Seeds) | 2 teaspoons |
| Idli Rice | 3 cups |
| Salt | 4 teaspoons |
For Schezwan Noodles
| Ingredient | Quantity |
|---|---|
| Hakka Noodles | 150 grams |
| Onions (thinly sliced) | 2 medium |
| Garlic (finely chopped) | 10 cloves |
| Ginger (finely chopped) | 1 inch piece |
| Green Chillies (finely chopped) | 2 |
| Green Bell Peppers (chopped) | 2 medium |
| Carrot (finely chopped or shredded) | 1 medium |
| Cabbage (thinly shredded) | 1 cup |
| Schezwan Sauce | 4 tablespoons |
| Soy Sauce | 1 tablespoon |
| Tomato Ketchup (optional) | 4 tablespoons |
| Red Chilli Sauce | 4 tablespoons |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Salt | To taste |
| Spring Onion Greens (chopped) | 4 stalks |
For Dosa
| Ingredient | Quantity |
|---|---|
| Prepared Dosa Batter | As needed |
| Ghee | As needed |
Preparation Details
| Prep Time | Cook Time | Total Time | Servings | Cuisine | Course | Diet |
|---|---|---|---|---|---|---|
| 10 minutes | 60 minutes | 70 minutes | 4 servings | Fusion | Snack | Vegetarian |
Step-by-Step Instructions
1. Prepare the Classic Idli-Dosa Batter
-
Soak the Ingredients:
- In a bowl, soak the white urad dal and methi seeds together.
- In another bowl, soak the idli rice.
- Let both soak for at least 6 hours or overnight for optimal results.
-
-
Grind the Batter:
- Use a mixer grinder to blend the soaked urad dal and methi seeds into a thick, flowing batter, adding water gradually. Transfer to a large mixing bowl.
- Next, grind the soaked rice similarly to create a thick batter. Combine this with the urad dal mixture in the same bowl.
-
Fermentation:
- Add salt to the mixture and stir well. Cover the bowl and allow the batter to ferment for 8 hours or overnight until it doubles in volume and develops a slightly sour aroma.
-
Storage:
- The batter can be used immediately for dosas or idlis. Store the remaining batter in an airtight container in the refrigerator for up to 5 days.
2. Prepare the Schezwan Noodles
-
Cook the Noodles:
- Boil water in a large pot. Add the hakka noodles and cook for 3–4 minutes until just softened.
- Drain the noodles and rinse under cold water to stop further cooking. Toss with a tablespoon of oil to prevent sticking and set aside.
-
Sauté the Vegetables:
- Heat sesame oil in a wok or large pan. Add garlic, ginger, onions, and green chillies. Sauté for a minute until aromatic.
- Add capsicum and continue sautéing until the onions and peppers turn soft.
-
Cook the Sauce Mixture:
- Add shredded cabbage and carrot. Sprinkle with salt (be cautious as the sauces will also add salt).
- Sauté until the vegetables soften but retain a slight crunch.
-
Combine Noodles and Sauces:
- Stir in Schezwan sauce, red chilli sauce, tomato ketchup, and soy sauce. Mix well to coat the vegetables.
- Add the cooked noodles and toss until they are evenly coated with the sauce. Garnish with chopped spring onion greens and set aside.
3. Make the Schezwan Masala Dosa
-
Preheat the Skillet:
- Heat a dosa skillet over medium heat. Lightly grease it with ghee for a non-stick surface.
-
Spread the Batter:
- Pour a ladleful of batter onto the skillet. Use the back of the ladle to spread it in a circular motion, creating a thin crepe.
-
Cook the Dosa:
- Drizzle ghee around the edges. Allow the dosa to cook until the bottom turns golden brown and crispy.
- Optional: Cut the dosa from the edge to the center using scissors to create a cone shape.
-
Fill the Dosa:
- Place a generous amount of Schezwan noodles onto the dosa. Roll or fold as desired, either in the classic cylindrical shape or into a cone.
-
Serve:
- Serve the Schezwan Masala Dosa hot with coconut chutney or dhaniya pudina chutney for an irresistible fusion meal.
Serving Suggestions
Pair this fiery dosa with one or more of the following for a complete brunch or snack experience:
- South Indian Coconut Chutney: For a traditional touch to balance the spiciness.
- Dhaniya Pudina Chutney: Adds a zesty and refreshing flavor.
- Tangy Tamarind Sauce: For a unique sweet-and-sour pairing.
Tips for Success
- Fermentation: Ensure your batter ferments well by keeping it in a warm place. In cooler climates, wrap the bowl in a warm cloth.
- Noodles: Avoid overcooking noodles to maintain their texture and prevent sogginess.
- Dosa Spreading: Practice spreading the batter evenly and thinly for perfectly crispy dosas.
Delight your taste buds with the spicy, tangy, and crispy goodness of Schezwan Masala Dosa, a fusion masterpiece that combines the best of South Indian and Indo-Chinese cuisines.
