Vegetable Dosa Recipe – Schezwan Masala Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Vegetable Dosa Recipe – Schezwan Masala Indian Street Food

Hey everyone! If you’re anything like me, you love a good dosa. But sometimes, you want to switch things up from the traditional aloo masala. That’s where this Vegetable Dosa with a spicy Schezwan twist comes in! It’s a total flavor bomb – crispy, savory, and just a little bit spicy. I first made this when I was craving something different, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average dosa. We’re taking the classic South Indian crepe and giving it a vibrant, Indo-Chinese makeover. The Schezwan sauce adds a delightful kick, and the colorful veggies make it a feast for the eyes (and your tummy!). It’s perfect for a quick weeknight dinner, a weekend brunch, or even a fun party snack. Plus, it’s surprisingly easy to make!

Ingredients

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

• 2.5 to 3 cups Dosa Batter
• ½ cup finely chopped spring onions greens
• ½ cup chopped coriander leaves
• ½ cup finely chopped spring onion whites
• ½ cup finely chopped onions
• ½ cup finely chopped capsicum (bell pepper)
• ½ cup grated carrot
• ½ cup finely chopped tomatoes
• As required Schezwan Sauce
• As required butter or oil

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Dosa Batter: I prefer using a traditional rice and urad dal batter. A good ratio is about 3:1 (rice to dal). Letting the batter ferment for at least 8-12 hours (or even overnight!) is key for that light and fluffy texture. You can buy pre-made batter, but homemade always tastes best, in my opinion.
• Schezwan Sauce: You can use your favorite store-bought Schezwan sauce, or even make your own! Homemade allows you to control the spice level. I like to use a medium-spicy sauce, but feel free to adjust to your preference.
• Oil/Butter: Traditionally, dosa are made with oil. However, a little butter adds a lovely richness. I often use a mix of both! Coconut oil is also a fantastic option for a subtle flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, prepare your veggies. Finely chop the spring onions (both the greens and whites), coriander, onions, capsicum, and tomatoes. Grate the carrot. Having everything prepped and ready to go makes the process so much smoother.
2. Heat a tawa (flat griddle) over medium heat. Grease it lightly with oil using a cloth or paper towel – you want a thin, even coating. This is important for preventing sticking!
3. Pour about ½ to ¾ cup of dosa batter onto the hot tawa. Using the back of a ladle, spread it into a thin circular shape. Don’t worry if it’s not perfect – practice makes perfect!
4. Cook for a minute or two, until the dosa starts to bubble and the edges begin to lift. Now, spread a generous amount of Schezwan sauce and a little butter or oil over the semi-cooked dosa.
5. Sprinkle the mixed vegetables evenly across the surface.
6. Continue cooking until the vegetables are crisp and the dosa is golden brown. Carefully fold the dosa into a triangular shape.
7. Flip the dosa and cook for another minute to seal everything together.
8. Finally, cut into sections using a pizza cutter and serve hot with your favorite chutney!

Expert Tips

Want to take your Vegetable Dosa game to the next level? Here are a few of my go-to tips:

• Crispy Dosa Secret: A hot tawa and a thin batter are your best friends for achieving that perfect crispiness.
• Preventing Sticking: Make sure your tawa is well-seasoned and greased properly. If the dosa still sticks, try adding a little more oil under the edges.
• Even Vegetable Distribution: Don’t overcrowd the dosa with veggies! A light, even sprinkle is all you need.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply use plant-based butter or oil and ensure your Schezwan sauce is vegan-friendly.
• Gluten-Free Adaptation: Good news! Dosa batter is naturally gluten-free, as it’s made from rice and lentils.
• Spice Level Adjustment: If you’re sensitive to spice, use a mild Schezwan sauce or reduce the amount. For extra heat, add a pinch of chili flakes! My friend loves adding a dash of cayenne pepper.
• Festival Adaptations: This makes a fantastic addition to a larger South Indian breakfast spread, alongside idli, vada, and sambar.

Serving Suggestions

What goes better with a spicy Vegetable Dosa?

• Chutneys: Coconut chutney, tomato chutney, and mint-coriander chutney are all classic pairings.
• Sambar: A bowl of warm sambar is the perfect accompaniment to balance the spice.

Storage Instructions

• Leftover Dosa Batter: Store leftover dosa batter in an airtight container in the refrigerator for up to 3 days. You may need to add a little water to thin it out before using.
• Leftover Dosa: Honestly, leftover dosa is rare in my house! But if you do have some, you can reheat it in a pan or microwave. It won’t be as crispy, but still delicious.

FAQs

Got questions? I’ve got answers!

Q: What type of dosa batter works best for this recipe?

A: A traditional rice and urad dal batter is ideal. The fermentation process is key for a light and fluffy dosa.

Q: Can I use frozen vegetables?

A: While fresh veggies are best, you can use frozen vegetables in a pinch. Just make sure to thaw and drain them well before using.

Q: How can I make this dosa extra crispy?

A: A hot tawa, thin batter, and a light coating of oil are the secrets to a crispy dosa!

Q: What is the best way to spread the dosa batter thinly?

A: Use the back of a ladle and work from the center outwards in a circular motion. Don’t worry if it’s not perfect at first – it takes practice!

Q: Can I add paneer or other proteins to this dosa?

A: Absolutely! Feel free to add crumbled paneer, shredded chicken, or cooked shrimp to the vegetable mixture for an extra protein boost.

Enjoy making this Vegetable Dosa! I hope it brings a little bit of Indian street food magic to your kitchen. Let me know how it turns out in the comments below!