Schezuan Chopsuey Dosa ( Mumbai Roadside Recipe)


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Never thought south indian food could do a waltz with chinese cuisine? check out the chinese versions of dosas served on the streets of mumbai before you decide! a hot favourite amongst teenagers, this combo of schezuan sauce, noodles and veggies adds a new, young feel to the robust dosa!

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Makes 4 plates
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To Be Blended Into A Red Chilli Paste (makes Approx. 1 1/2 Cups)
35 to 40 whole dry kashmiri red chillies , deseeded and soaked in 1/3 cup warm water.

For The Schezuan Sauce (makes Approx. 2 Cups)
1/2 cup oil
1/4 cup finely chopped celery
1/4 cup finely chopped garlic (lehsun)
1/4 cup finely chopped ginger (adrak)
1/2 cup tomato puree
1 1/2 cups red chilli paste
salt to taste
2 tbsp vinegar
2 tsp sugar

Other Ingredients
1 cup dosa batter
4 tbsp butter
1 cup chopped onions
1 cup shredded cabbage
1 cup carrot juliennes
1 cup capsicum juliennes
salt to taste
8 tbsp tomato ketchup
4 tsp chilli sauce
1 cup boiled hakka noodles
8 tbsp finely chopped spring onion greens

For Serving
coconut chutney
green garlic (lehsun) chutney

For the schezuan sauce

  1. Heat the oil in a kadhai till it smokes, add the celery, garlic and ginger, mix well and sauté on a medium flame for 30 seconds or till the flavour releases.
  2. Add the tomato purée, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously.
  3. Add the red chilli paste, salt and 2 tbsp of water, mix well and simmer for a minute, while stirring continuously.
  4. Add the salt, vinegar and sugar, mix well and cook on a medium flame for another minute, while stirring continuously. Use as required.

How to proceed

  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 ¼ th of the batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa.
  3. Place 1 tbsp of butter in the centre, add ¼ cup of onions, ¼ cup of cabbage, ¼ cup of carrots, ¼ cup of capsicum and salt, mix well and 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 2 to 3 equal pieces using sharp edge of the spatula on the tava (griddle).
  6. Place the pieces on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar.
  7. Repeat with the remaining ingredients to make 3 more plates.

Jain schezuan chopsuey dosa:

  1. To make the jain version, follow the same recipe
  2. (as given above) but simply replace onions and spring onion greens with equal quantities of cabbage.
  3. For jain schezuan sauce, follow the schezuan sauce recipe as given, but omit garlic and increase ginger to 1/3 cup.

Paneer schezuan dosa:

  1. Follow the same recipe (as given above) but simply replace noodles with 1 cup of chopped paneer.
RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook
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 on 25 Dec 14 02:07 PM

This indo-chinese combination is wonderful. The schezuan chopsuey has the perfect not so spicy yet yummy taste to compliment thee dosas. Also it is so easy.. Thanks for the recipe..
 on 20 Jun 11 04:45 PM

5 stars
 on 31 Oct 10 09:16 AM

amazing recipe ,the dosas r perfect,& the whole family can eat lots of it