Schezuan Chopsuey Dosa, Mumbai Roadside Schezwan Dosa Recipe
by Tarla Dalal
Added to 134 cookbooks
This recipe has been viewed 63610 times
Mumbai is a melting point of cultures, and this Schezuan Chopsuey Dosa is a perfect example of that vibrancy!
Take the typical potato stuffing out of the Masala Dosa and replace it with a tongue-tickling Schezuan Chopsuey, and there you have a unique snack that is both filling and tasty. With noodles and colourful veggies, this dosa's stuffing is quite sumptuous too.
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the cabbage, carrot and capsicum and sauté on a medium flame for 2 more minutes.
- Add the tomato ketchup, chilli sauce, schezuan sauce and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the noodles and spring onion greens, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Divide it into 4 equal portions and keep aside.
- Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
- Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle.
- Spread a little butter over it and cook on a medium flame till it turns slightly crisp and golden brown in colour.
- Place one portion of the schezuan chopsuey in a row in the centre and fold it over from both the sides.
- Repeat steps 1 to 4 to make 3 more dosas.
- Serve immediately with coconut chutney and sambhar.
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