Vegetable Dosa Recipe – Schezwan & Cheese Masala Dosa

Last Updated on 2 months by Neha Deshmukh

Vegetable Dosa Recipe – Schezwan & Cheese Masala Dosa

Hey everyone! If you’re anything like me, you love a good dosa. But sometimes, you want to jazz things up a bit, right? Well, get ready to meet my absolute favorite – the Schezwan & Cheese Masala Dosa! It’s a delightful explosion of flavors, a little bit spicy, a little bit cheesy, and totally addictive. I first made this for a weekend brunch with friends, and it was a HUGE hit. I knew I had to share it with all of you!

Why You’ll Love This Recipe

This isn’t your average masala dosa. We’re taking the classic South Indian staple and giving it a fun, Indo-Chinese twist with the addition of Schezwan sauce. Then, we’re loading it up with cheese! Seriously, what’s not to love? It’s perfect for a special breakfast, a quick lunch, or even a satisfying dinner. Plus, it’s a fantastic way to get your veggie fix.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 3 cups Dosa Batter
• ⅓ cup chopped onion
• ⅓ cup finely chopped capsicum (bell pepper)
• ½ cup finely chopped cabbage
• ½ cup grated carrots
• ¾ cup finely chopped tomatoes
• ⅓ cup finely chopped coriander leaves (cilantro)
• ¼ cup Schezwan Sauce
• ¼ cup tomato ketchup
• ¼ cup red chili sauce
• 1 ½ teaspoons Garam Masala
• 4 ½ teaspoons chaat masala powder
• Butter, as required
• Oil, as required
• Grated Cheese, as required

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this dosa!

• Dosa Batter: This is the foundation! You want a batter that’s fermented and has a slightly sour taste. The consistency should be pourable, like a thin pancake batter. If it’s too thick, add a little water. If it’s too thin, let it rest for a bit to thicken up.
• Schezwan Sauce: Quality matters here. A good Schezwan sauce will have a nice balance of spicy, savory, and tangy flavors. I like to use a brand that has visible chili flakes and garlic.
• Cheese: I recommend using a cheese that melts well, like mozzarella or a cheddar-mozzarella blend. Pre-shredded cheese works great for convenience, but freshly grated cheese melts even better!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Finely chop your onions, capsicum, cabbage, and tomatoes. Grate the carrots and chop the coriander leaves. Having everything ready to go makes the process so much smoother.
2. Heat a heavy iron tawa (flat griddle) over medium-low heat. This is important – a well-heated tawa is key to a crispy dosa. Grease it lightly with an oil-dipped napkin or the cut side of an onion.
3. Pour about ½ cup of dosa batter onto the hot tawa. Using the back of a ladle, spread it into a thin circle. Don’t worry if it’s not perfect!
4. Cook for a minute or two, until the surface starts to firm up and the edges look golden brown.
5. Now for the fun part! Evenly layer the chopped veggies over the dosa. Drizzle with butter, Schezwan sauce, tomato ketchup, and chili sauce.
6. Sprinkle with garam masala and chaat masala. Gently mix the filling using a spatula, just to combine everything.
7. Cover the dosa with a lid and cook for 30-45 seconds. This helps the cheese melt and the flavors meld together beautifully.
8. Using a pizza cutter or a sharp knife, cut the dosa into sections. Grate some extra cheese over each piece – because why not?
9. Carefully roll each section tightly. Serve immediately with your favorite chutney!

Expert Tips

• Don’t overcrowd the tawa. Work in batches to ensure each dosa cooks evenly.
• If the dosa is sticking, add a little more oil.
• For extra crispiness, cook the dosa on slightly higher heat, but watch it carefully to prevent burning.

Variations

• Paneer Power: My friend, Priya, loves adding crumbled paneer (Indian cheese) to the filling for extra protein.
• Spicy Kick: If you like things really spicy, add a pinch of chili powder to the vegetable filling.
• Potato Filling: For a more traditional twist, add a layer of mashed potato along with the veggies.

Vegan Adaptation

Want to make this vegan? It’s totally doable! Just use a vegan dosa batter (many are naturally vegan) and substitute the butter and cheese with vegan alternatives. Nutritional yeast can give a cheesy flavor!

Gluten-Free Adaptation

Good news! Traditional dosa batter is made from rice and lentils, so it’s naturally gluten-free. Just double-check the label of your dosa batter to ensure it doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment

• Mild: Reduce the amount of Schezwan sauce to 1 tablespoon.
• Medium: Use ¼ cup Schezwan sauce as per the recipe.
• Spicy: Add ½ teaspoon of chili powder to the vegetable filling and use a spicier Schezwan sauce.

Festival Adaptations

This dosa is a crowd-pleaser and perfect for festivals! Serve it during Ganesh Chaturthi or Diwali for a festive brunch or dinner. It’s also great for potlucks and gatherings.

Serving Suggestions

Serve your Schezwan & Cheese Masala Dosa with:

• Coconut Chutney (a classic pairing!)
• Sambar (lentil-based vegetable stew)
• Mint-Coriander Chutney

Storage Instructions

This dosa is best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Reheat in a pan or oven to restore some of the crispiness.

FAQs

What type of dosa batter works best for this recipe?

A fermented dosa batter with a slightly sour taste and pourable consistency is ideal.

Can I prepare the vegetable filling in advance?

Absolutely! You can chop the vegetables and store them in an airtight container in the refrigerator for up to a day.

What is the best way to get a crispy dosa?

Use a well-heated iron tawa, grease it lightly, and cook on medium-low heat.

Can I use a non-stick tawa instead of an iron tawa?

You can, but an iron tawa generally produces a crispier dosa.

What chutney options pair well with this Schezwan & Cheese Masala Dosa?

Coconut chutney, mint-coriander chutney, and sambar are all excellent choices.

How can I adjust the amount of Schezwan sauce for a milder flavor?

Start with 1 tablespoon of Schezwan sauce and add more to taste.