Schezwan Dosa-Uttapam-Idli Recipe – Easy Indian Street Food Fusion

Last Updated on 4 months by Neha Deshmukh

Schezwan Dosa-Uttapam-Idli Recipe – Easy Indian Street Food Fusion

Introduction

Okay, let’s be real – who doesn’t love a good dose of spice with their comfort food? I stumbled upon this Schezwan Dosa-Uttapam-Idli combo a few years ago at a little street food stall during a trip to Bangalore, and I’ve been hooked ever since! It’s the perfect blend of South Indian staples and that fiery Schezwan kick. It’s surprisingly easy to make at home, and honestly, it’s become a regular in my kitchen. Get ready to impress your friends and family with this flavour explosion!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 15 minutes! It’s versatile – you can make it with dosa batter, uttapam, or even leftover idlis. And most importantly, it’s delicious! The Schezwan chutney adds a wonderful layer of flavour that takes these classic dishes to a whole new level. Plus, it’s a fantastic way to use up leftover idlis.

Ingredients

Here’s what you’ll need to whip up this Schezwan magic:

• 2 cup dosa batter
• 4 tsp schezwan chutney
• 2 tsp butter
• Onion (quantity as needed)
• 4 tbsp spring onion, chopped
• 1 capsicum, chopped
• 1 tomato, chopped
• Few curry leaves
• 2 tbsp coriander, chopped
• 1 inch ginger, grated
• 5 idli
• 3 tsp oil
• 2 clove garlic, minced
• 1 chilli, chopped
• Salt (to taste – approximately 1 tsp)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Schezwan Chutney: You can absolutely use store-bought Schezwan chutney to save time. I usually go for a medium-spicy one. But if you’re feeling ambitious, homemade is always best! There are tons of recipes online.
• Dosa Batter: The type of dosa batter you use will affect the final result. South Indian dosa batter is traditionally made with fermented rice and lentils. You can find pre-made batter in most Indian grocery stores, or make your own. Regional variations exist – some batters are thicker, some thinner. Experiment to find what you like!
• Oil: I prefer using vegetable oil or sunflower oil for this recipe, but you can use any neutral-flavored oil you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

For the Schezwan Dosa:

1. Heat a dosa griddle or flat pan over medium heat.
2. Spread a ladleful of dosa batter thinly onto the hot griddle.
3. Add schezwan chutney and butter, then mix and spread it evenly over the dosa.
4. Sprinkle chopped onions and spring onions on top.
5. Roast until the dosa is golden brown and crispy. Serve immediately with coconut chutney.

For the Schezwan Uttapam:

1. Mix chopped vegetables (capsicum, tomato, onion) with schezwan chutney. This is your topping!
2. Spread dosa batter thickly onto the hot griddle.
3. Add the vegetable mix on top of the batter.
4. Cook both sides until golden brown and the vegetables are tender.

For the Schezwan Idli:

1. Heat oil in a pan. Sauté minced garlic, chopped chilli, chopped onions, and capsicum until softened.
2. Add schezwan chutney and salt, and mix well.
3. Add cubed idlis to the pan and toss gently to coat them with the Schezwan mixture.
4. Garnish with chopped spring onions and serve hot.

Expert Tips

• Don’t overcrowd the griddle! Work in batches to ensure even cooking.
• For extra crispy dosas, add a teaspoon of oil around the edges while cooking.
• If your dosa batter is too thick, add a little water to thin it out.
• A well-seasoned griddle is key to preventing the dosa from sticking.

Variations

• Cheese Lover’s Delight: Add a sprinkle of grated cheese on top of the uttapam before folding it over. My kids love this!
• Spicy Paneer Uttapam: Add crumbled paneer to the vegetable mix for a protein boost.
• My friend Priya likes to add a dash of red chilli powder to the Schezwan idli for an extra kick.

Vegan Adaptation

It’s easy to make this recipe vegan! Simply:

• Use vegan butter instead of regular butter.
• Ensure your Schezwan chutney is vegan-friendly (some contain fish sauce).

Gluten-Free Adaptation

This recipe is naturally gluten-free, as long as your dosa batter and Schezwan chutney don’t contain any gluten-based ingredients. Always double-check the labels!

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use a mild Schezwan chutney or reduce the amount used.
• Medium: Use a medium-spicy Schezwan chutney (this is what I usually do!).
• Hot: Use a hot Schezwan chutney or add a pinch of red chilli powder to the mixture.

Festival Adaptations (Suitable for brunch or quick snacks)

This recipe is perfect for a quick and easy brunch during festivals like Diwali or Pongal. It’s also a great snack to serve during gatherings.

Serving Suggestions

Serve your Schezwan Dosa, Uttapam, or Idli with:

• Coconut chutney
• Sambar
• A side of fresh salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheating is best done in a pan or toaster oven to maintain crispness.

FAQs

What type of dosa batter works best for this recipe?

Any good quality dosa batter will work! I recommend a South Indian style batter made from fermented rice and lentils.

Can I make the Schezwan chutney from scratch?

Absolutely! There are many recipes available online. Homemade chutney will give you the best flavour.

How can I adjust the spice level of this dish?

Use a milder or hotter Schezwan chutney, or add a pinch of red chilli powder to adjust the spice level to your liking.

Can I use frozen vegetables for the uttapam topping?

Yes, you can! Just make sure to thaw and drain the vegetables before using them.

What is the best way to reheat leftover Schezwan Idli?

Reheat in a pan or toaster oven for best results. Microwaving can make them a bit soggy.