Schezwan Vegetable Dosa Recipe – Easy Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Schezwan Vegetable Dosa Recipe – Easy Indian Street Food

Hey everyone! If you’re anything like me, you love a good dosa. But sometimes, you crave something a little… different. That’s where this Schezwan Vegetable Dosa comes in! It’s a fun fusion of South Indian and Indo-Chinese flavors that’s seriously addictive. I first made this when I was craving something spicy and crispy, and it’s been a family favorite ever since. Get ready for a flavor explosion!

Why You’ll Love This Recipe

This isn’t your average dosa. We’re taking the classic crispy crepe and stuffing it with a vibrant, spicy Schezwan vegetable filling. It’s the perfect balance of textures and tastes – soft, crispy, savory, and spicy all in one bite. Plus, it’s surprisingly easy to make, even on a weeknight. It’s a fantastic way to spice up your breakfast, brunch, or even a quick dinner!

Ingredients

Here’s what you’ll need to whip up this delicious Schezwan Vegetable Dosa:

• 3 cups idli dosa batter
• 1 tablespoon oil
• 1 teaspoon garlic, minced
• 0.5 teaspoon spring onion (white part), finely chopped
• 0.5 cup onion, finely chopped
• 0.5 cup carrot, finely chopped
• 0.5 cup cabbage, finely shredded
• 0.25 cup capsicum (bell pepper), finely chopped
• 1 tablespoon schezwan sauce
• 0.5 teaspoon soya sauce
• 1 teaspoon chili sauce
• 0.25 teaspoon vinegar
• 0.5 teaspoon pepper powder
• 1 tablespoon spring onion (green part), finely chopped
• Butter, as needed

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Idli Dosa Batter: This is the star! You can easily find this ready-made at most Indian grocery stores, or you can make your own (though that adds a bit more time).
• Schezwan Sauce: This sauce is the heart of the filling. It originated as an Indo-Chinese creation, blending Sichuan peppers with Indian spices. You can find varying levels of heat, so choose one that suits your spice preference. I sometimes add a touch of extra chili sauce for an extra kick!
• The Flavor Blend: The magic of this recipe lies in the beautiful marriage of South Indian and Chinese flavors. The tang of vinegar, the umami of soya sauce, and the heat of Schezwan sauce all come together beautifully with the comforting base of a dosa.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the vegetable stuffing: Heat the oil in a pan over medium heat. Add the minced garlic and the white parts of the spring onion. Sauté until they turn golden and fragrant – about a minute.
2. Add the chopped onions, carrots, cabbage, and capsicum to the pan. Stir-fry for about 2 minutes on medium-high heat, until the vegetables are slightly softened but still have a bit of crunch.
3. Now for the flavor! Mix in the schezwan sauce, soya sauce, chili sauce, vinegar, and pepper powder. Stir well to combine and coat the vegetables evenly.
4. Finish the filling by adding the green parts of the spring onion. Give it a final stir and set it aside.
5. Make the dosa: If your idli dosa batter is too thick, thin it out with a little water. Heat a flat tawa (griddle) over medium heat.
6. Pour a ladleful of batter onto the hot tawa and spread it out in a thin, circular motion. A little butter around the edges helps with crispiness!
7. Spread a thin layer of butter over the dosa surface, then drizzle a little Schezwan sauce on top.
8. When the dosa is about half-cooked (it should still be slightly wet on top), add a generous spoonful of the vegetable stuffing to one half of the dosa.
9. Gently fold the dosa over the filling, creating a half-moon shape. Cook for another minute or two, until the dosa is golden brown and crispy.
10. Serve immediately and enjoy!

Expert Tips

• Hot Tawa is Key: A properly heated tawa is crucial for a crispy dosa. Test it by sprinkling a few drops of water – they should sizzle and evaporate quickly.
• Don’t Overcrowd the Pan: Work in batches to avoid overcrowding the tawa, which can lower the temperature and result in soggy dosas.
• Butter is Your Friend: Don’t be shy with the butter! It adds flavor and helps achieve that perfect golden-brown crispiness.

Variations

Want to customize this Schezwan Vegetable Dosa? Here are a few ideas:

• Vegan Adaptation: Simply substitute the butter with oil for a completely vegan version.
• Gluten-Free: Good news! This recipe is naturally gluten-free.
• Spice Level: Adjust the amount of Schezwan sauce and chili sauce to control the heat. My friend, Priya, likes to add a pinch of cayenne pepper for an extra fiery kick!
• Festival Adaptations: This makes a fantastic quick breakfast or snack for any celebration. It’s always a hit at my family gatherings.

Serving Suggestions

This Schezwan Vegetable Dosa is delicious on its own, but here are a few ideas to complete your meal:

• Serve with a side of coconut chutney and sambar for a traditional South Indian experience.
• A dollop of plain yogurt can help cool down the spice.
• A sprinkle of chopped cilantro adds a fresh, vibrant touch.

Storage Instructions

This dosa is best enjoyed immediately while it’s hot and crispy. However, if you have leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to a day. Reheat in a pan or toaster oven to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• Is this dosa best eaten immediately? Absolutely! The crispiness is at its peak when it’s freshly made.
• Can I use store-bought Schezwan sauce? Yes, definitely! Store-bought sauce is perfectly fine. Just choose a brand you trust and enjoy.
• What kind of oil is best for making the dosa? Any neutral-flavored oil, like vegetable or canola oil, will work well.
• Can I add other vegetables to the filling? Of course! Feel free to experiment with other veggies like beans, peas, or mushrooms.
• How do I get the dosa crispy? A hot tawa, a thin batter, and a generous amount of butter are your keys to crispy dosa success!