Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Some Information About Schezwan or Spring Dosa
There are many ways to make awesome dosas. Street food vendors in India display boards like "101 varieties of dosas." Schezwan dosa is a very popular variety in Bangalore and Mumbai. Many hotels serve these too.
Schezwan 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 Szechwan noodles and a thin layer of butter and Szechwan sauce is placed on the dosa.
They are crunchy, colorful, flavorful, 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.
Read More From Delishably
Schezwan Dosa or Spring Dosa
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Serves four people
- 1 liter regular dosa batter, home made, 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 Szechwan sauce, home made 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
Step-By-Step Instructions and Images for Making Schezwan Dosa or Spring 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, Szechwan 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 noodles are coated with the sauce and the spices.
- Add vinegar. Toss and turn off the fire.
- Szechuan noodles is ready now. I have not made noodles too spicy because once again we are going to apply Szechwan 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 few drops of water on it to erase the left over oil on it. Clean the surface with a tissue paper.
- Pour 1 1/2 ladle full of dosa batter on 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 Szechwan sauce in the center. Due to heat, butter melts. Mix it with the sauce.
- With the help of a spatula, thinly spread it all over the dosa. By now, dosa turns crispy and golden at the bottom.
- Place 1 1/2 table spoon Szechwan 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 schezwan dosa with tomato sauce or coconut chutney.
- Enjoy the heavenly taste!