Schezwan Masala Dosa Recipe Using Classic Idli Dosa Batter
Description:
The combination of “Dosa” and “Noodles” represents the fusion of two beloved street food dishes in India, and the Schezwan Masala Dosa brings together the crispy texture of the dosa with the spicy, bold flavors of Indo-Chinese Schezwan sauce. Hailing from the streets of Mumbai, this dish is particularly adored by the younger generation for its zesty and flavorful profile. With a classic idli dosa batter as the base, this fusion snack is perfect for any time of the day.
Cuisine: Fusion
Course: Snack
Diet: Vegetarian
Ingredients:
For Classic 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 Filling:
| Ingredient | Quantity |
|---|---|
| Hakka Noodles | 150 grams |
| Onions | 2, thinly sliced |
| Garlic | 10 cloves, finely chopped |
| Ginger | 1-inch piece, finely chopped |
| Green Chillies | 2, finely chopped |
| Green Bell Pepper (Capsicum) | 2, finely chopped |
| Carrot (Gajjar) | 1, finely chopped or shredded |
| Cabbage (Patta Gobi/ Muttaikose) | 1 cup, thinly shredded |
| Schezwan Sauce | 4 tablespoons |
| Soy Sauce | 1 tablespoon |
| Tomato Ketchup | 4 tablespoons, optional |
| Red Chilli Sauce | 4 tablespoons |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Salt | to taste |
| Spring Onion Greens | 4 stalks, finely chopped |
| Ghee | for making dosa |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 70 minutes
Instructions:
-
Prepare the Dosa Batter:
- To make the classic idli & dosa batter, start by soaking the white urad dal and methi seeds together in one bowl, and soak the idli rice in another bowl. Let them soak for at least 6 hours or overnight.
-
Grind the Batter:
- After soaking, drain the water and transfer the soaked urad dal and methi seeds into a mixer grinder. Add a little water at a time and grind until you achieve a thick, smooth batter. Transfer the batter into a large mixing bowl.
- In the same mixer grinder, grind the soaked idli rice with a bit of water to form a thick batter. Add this rice batter into the bowl with the urad dal batter.
- Add salt to the batter and stir it well to combine. Cover the bowl with a cloth and set it aside to ferment for 8 hours or overnight at room temperature.
-
Prepare the Schezwan Noodles Filling:
- Cook the hakka noodles according to the package instructions, drain, and set aside.
- In a large pan, heat sesame oil over medium heat. Add the onions and sauté until they turn translucent. Add the garlic, ginger, and green chillies, and cook for another minute, releasing their aroma.
- Add the green bell pepper, carrot, and cabbage to the pan. Stir-fry the vegetables until they soften but still retain some crunch.
- Stir in the schezwan sauce, soy sauce, tomato ketchup (if using), and red chilli sauce, mixing well to coat the vegetables. Cook for 2-3 minutes, allowing the sauces to blend into the vegetables.
- Add the cooked hakka noodles to the pan, tossing to combine the noodles with the vegetables and sauce. Cook for another 2 minutes to ensure the noodles are well coated with the flavorful sauce. Add salt to taste.
- Finish the noodle mixture by stirring in the spring onion greens for an added burst of freshness.
-
Cook the Dosa:
- Heat a non-stick dosa tawa (griddle) or flat skillet on medium heat. Once hot, pour a ladle of the fermented dosa batter onto the tawa and spread it out evenly to form a thin, round dosa.
- Drizzle ghee around the edges and cook the dosa until it becomes crispy and golden brown on the bottom. Flip the dosa if desired for additional crispiness or serve it as is.
-
Assemble the Schezwan Masala Dosa:
- Once the dosa is cooked, place a generous portion of the schezwan noodles filling in the center of the dosa. Fold the dosa over the filling to enclose it, creating a roll.
- Serve hot, garnished with additional spring onions or a drizzle of schezwan sauce, if desired.
Tips for Perfect Schezwan Masala Dosa:
- Ensure the dosa batter is well-fermented for optimal crispiness and texture. If your kitchen is cool, try leaving the batter in an oven with the light on for fermentation.
- The Schezwan noodles can be adjusted to your spice preference by varying the amount of red chilli sauce and green chillies.
- For a richer flavor, feel free to drizzle a little extra ghee while cooking the dosa, making it extra crispy and indulgent.
- The dosa is best enjoyed hot, with a side of chutney or pickles for an added zing.
This Schezwan Masala Dosa is the perfect fusion of two popular street foods—crispy, spicy, and filled with tangy Indo-Chinese flavors. Perfect for a snack or a fun twist on the classic dosa for your next meal!
