Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives or artificial colors.
About Szechuan or Spring Dosa
There are many ways to make awesome dosas. Street food vendors in India display boards like "101 varieties of dosas." Szechuan dosa is a very popular variety in Bangalore and Mumbai. Many hotels serve these too.
Szechuan dosa is a Chinese twist on regular lentil dosa. Stir-fried vegetables, Szechwan sauce, and cooked noodles are stuffed inside the crispy shell.
In other words, a dosa is rolled up with spicy Szechuan noodles, and a thin layer of butter and Szechwan sauce is placed on the dosa.
They are crunchy, colorful, flavorful, and awesome and biting into them is a heavenly experience!
These are a favorite snack of kids and teenagers too. The tempting sauce, noodles, and veggies add freshness and a youthful feel to this robust street food.
They are similar to spring rolls. You can follow my recipe to make the sauce, noodles, and dosa/crepe batter.
I recommend that you give this wonderful recipe a try. Serve these dosas with tomato ketchup or coconut chutney.
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Serves four people
- 1 liter regular dosa batter, homemade, or crepe batter, available in Indian stores
- 3 garlic cloves, finely chopped
- 1/2 cup mix vegetables, capsicum, cabbage, and carrot julienned
- 1/6 tsp pepper powder
- 1 tsp Szechuan sauce, homemade or store bought
- 100 g Hakka noodles, cooked al dente
- 1/2 tsp salt, or as per taste
- 1/4 tsp vinegar
- 1/4 tsp soy sauce
- 1 tsp olive oil or any cooking oil
- 1/2-3/4 tsp butter, for each dosa
- 1/4 tsp or less Szechuan sauce, for each dosa
- Heat oil in a wok. Throw in chopped garlic. Stir fry for a few seconds. Add chopped veggies. Continue stir-frying on high fire for 4-5 minutes.
- Add salt, Szechuan sauce, and soy sauce. Mix well.
- Add cooked Hakka noodles. Remember, you should cook them al dente. Mix well by tossing the contents on high flame till the noodles are coated with the sauce and the spices.
- Add vinegar. Toss and turn off the fire.
- Szechuan noodles are ready now. I don't make the noodles too spicy because, once again, we are going to apply Szechuan sauce inside the dosas. If you use more sauce, the snack may turn out too spicy.
- Transfer the spicy noodles to a bowl.
- Heat a dosa griddle or pan. Sprinkle a few drops of water on it to erase the leftover oil on it. Clean the surface with tissue paper.
- Pour 1 1/2 ladle full of dosa batter into the center of the pan. Let the fire be medium-high.
- Quickly spread it in a circular motion, using the backside of the ladle top.
- To make crunchy dosas, you should thinly spread the batter. Leave it for 1 minute or till the dosa becomes cooked and dry.
- Place some butter and Szechuan sauce in the center. Due to heat, the butter melts. Mix it with the sauce.
- With the help of a spatula, thinly spread it all over the dosa. By now, the dosa has turned crispy and golden at the bottom.
- Place 1 1/2 tablespoons Szechuan noodles on one end of the dosa. Lift that side of the dosa with the help of the spatula.
- Roll upwards, along with the noodles, to get a Schezwan dosa. Place the dosa on a plate. Cut it horizontally into half.
- Serve four pieces of hot Szechuan dosa with tomato sauce or coconut chutney.
- Enjoy the heavenly taste!