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Paper-thin, crispy dosas or what you may call as ‘desi crepe’ are undoubtedly one of the best south Indian delicacies to bless the Indian cuisine. Served with sambar and coconut chutney, a plate of irresistible dosa is wholesome and makes for a popular meal any time of the day. And while it may be a popular south Indian dish, dosa has gone beyond the realms of south Indian to garner fans not just all over the country but even abroad. No wonder that one can find dosa on the menu of many eateries in US, UK and Canada too. I remember one of my friends who was in Europe for a three-month programme, craved authentic Indian food and that’s when a plateful of dosa at a multi-cuisine restaurant came to her rescue. While she may have had to search a lot, but well even Europe didn’t disappoint.
Besides, cooking dosa at home isn’t also a tough task, unless you are lazy like me or my friend. All you need to do is prepare the batter beforehand and store it in the refrigerator. You even get readymade dosa mix easily in the market nowadays. Although a classic dosa batter is made with rice and urad dal, with either no stuffing or more popularly an aloo-masala filled one. But with all the unique experiments that we know of today, there’s no end to what all you can do with a simple dosa. For instance, the amalgamation of two Indian and Chinese have led to the creation of Schezwan Dosa, and we aren’t complaining at all. The tantalising Indo-Chinese flavours are just too hard to resist after all.
Turns out this combination of the classic South Indian dosa with the spicy Chinese schezwan sauce even has a name - Jinni dosa, and is an extremely popular street food in Mumbai. The crispy dosa is stuffed with schezwan filling that lends a mouth-watering flavour to the dish. Slurping already? We’ve got you covered with the recipe too.
How To Make Schezwan Dosa
This dosa is made with a sauteed stuffing of noodles and a host of veggies such as carrot, capsicum, cabbage and onion, etc. Boiled noodles along with schezwan sauce, tomato sauce, soy sauce, vinegar, pepper and salt are tossed together until cooked. You need to cook the dosa as usual by pouring the batter on a hot griddle, cook till crisp. And then simply place the schezwan noodle stuffing on the top. Don't flip the dosa, just fold it into a half-moon. And it’s ready to be devoured.
Click here for the full recipe of Schezwan Dosa. You can serve it with schezwan sauce for an extra dose of spice or simply with coconut chutney. Let us know your experience.
