Schezwan Noodles Dosa Roll Recipe – Easy Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Schezwan Noodles Dosa Roll

Introduction

Okay, you guys, get ready for a flavour explosion! I stumbled upon this Schezwan Noodles Dosa Roll a few months ago at a local street food stall, and I immediately knew I had to recreate it at home. It’s the perfect blend of South Indian comfort food and Indo-Chinese zing. Seriously, who knew dosa and schezwan noodles could be such a match made in heaven? It’s quick, it’s easy, and it’s guaranteed to be a crowd-pleaser. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a total winner for so many reasons. First off, it’s unbelievably tasty – that crispy dosa wrapped around spicy, savoury noodles? Yes, please! It’s also super fast to make, perfect for a quick weeknight dinner or a fun weekend snack. Plus, it’s a fantastic way to use up leftover dosa batter. And honestly, it’s just a little bit different, a little bit fun, and a whole lot delicious.

Ingredients

Here’s what you’ll need to whip up these amazing Schezwan Noodles Dosa Rolls:

• 2 tsp oil
• 2 garlic cloves, minced
• 3 spring onion stems, chopped
• 1 small capsicum (bell pepper), diced
• 1 carrot, grated
• ½ cup cabbage, shredded
• 1 tbsp schezwan sauce
• 1 tsp soy sauce
• Salt to taste
• 1 tsp vinegar
• 1 cup cooked rice noodles
• 4 cups dosa batter
• 3 tbsp butter
• 3 tsp schezwan sauce (for the dosa)

Ingredient Notes

Let’s talk ingredients for a sec!

• Schezwan Sauce: This is the star of the show, so don’t skimp on quality! You can adjust the amount to your spice preference. I like a good, fiery schezwan sauce, but you can find milder versions too.
• Dosa Batter: The consistency of your dosa batter is key. It should be pourable but not too runny – think of the consistency of pancake batter. If it’s too thick, add a little water. If it’s too thin, let it sit for a bit to thicken up.
• Rice Noodles: I prefer using rice noodles for this recipe because they have a lovely texture and absorb the flavours really well. While wheat noodles can be used, they don’t quite give the same result. About 200g of dry rice noodles will yield 1 cup cooked.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a kadai or wok. Add the minced garlic and sauté until fragrant – about 30 seconds. You want it golden, not burnt!
2. Add the chopped spring onions and stir for another 30 seconds. Then, toss in the diced capsicum, grated carrot, and shredded cabbage. Sauté for 1-2 minutes, until the veggies are slightly softened.
3. Now for the flavour bomb! Season the veggies with salt, schezwan sauce, soy sauce, and vinegar. Give everything a good mix to make sure it’s all combined.
4. Add the cooked rice noodles to the kadai and gently combine them with the veggie mixture. Be careful not to break the noodles! Once everything is well mixed, set the noodle mixture aside.
5. Heat a flat griddle or tawa over medium heat. Pour about ¼ cup of dosa batter onto the hot griddle and spread it into a thin circle using the back of a spoon.
6. Drizzle about ¾ tsp of butter and ½ tsp of schezwan sauce over the dosa. Spread it evenly across the surface.
7. Place 2 tablespoons of the noodle mixture on one side of the dosa. Cook until the dosa is crispy and golden brown – about 2-3 minutes.
8. Carefully roll the dosa, cut it in half, and serve immediately with your favourite tomato sauce.

Expert Tips

• Don’t overcrowd the pan when making the dosa. Work in batches to ensure each dosa is crispy.
• For extra flavour, add a pinch of red chilli powder to the noodle mixture.
• If you’re having trouble spreading the dosa batter thinly, dip your spreading spoon in a little oil.

Variations

• Spice Level: Adjust the amount of schezwan sauce to control the spice level. For mild, use ½ tbsp; for medium, use 1 tbsp; and for hot, go wild with 1.5-2 tbsp!
• Vegan Adaptation: Use vegan butter and ensure your dosa batter is vegan-friendly (some recipes include yogurt).
• Gluten-Free Adaptation: Simply use a gluten-free dosa batter. There are plenty of great options available in stores or you can easily make your own.
• Festival Adaptations: These rolls are a fantastic quick snack for festivals like Diwali or Holi. They’re easy to make in large batches and everyone loves them!

Serving Suggestions

These Schezwan Noodles Dosa Rolls are best served hot and fresh. They’re delicious on their own, but a side of tomato ketchup or a spicy chutney adds an extra layer of flavour. You can also serve them with a side salad for a more complete meal.

Storage Instructions

Honestly, these are best enjoyed immediately. However, if you have any leftovers, you can store the noodle mixture in an airtight container in the refrigerator for up to 2 days. Reheat it before using. The dosas themselves don’t store well once filled, as they’ll lose their crispness.

FAQs

• Is this recipe suitable for meal prepping? You can prep the noodle mixture ahead of time and store it in the fridge. However, I wouldn’t recommend making the entire roll in advance, as the dosa will get soggy.
• Can I use a different type of noodle? While rice noodles are my preference, you can use wheat noodles if you’re in a pinch. Just be aware that the texture will be slightly different.
• What is the best way to get a crispy dosa? Make sure your griddle is hot enough and use a thin layer of batter. A little bit of oil or butter also helps!
• Can I make the noodle mixture ahead of time? Absolutely! You can make it a day or two in advance and store it in the fridge.
• What can I substitute for Schezwan sauce if I don’t have any? You can make a quick substitute by mixing sriracha, soy sauce, garlic paste, and a touch of vinegar. It won’t be exactly the same, but it will still be delicious!