Welcome to our food blog, where we explore delightful culinary experiments! Today, we’re diving into the world of fusion cuisine, bringing together the flavors of Asian recipes from India and China in a mouthwatering dish: Schezwan Dosa. This delightful fusion combines the beloved South Indian dosa with the fiery and flavorsome Schezwan sauce from Chinese cuisine. Perfect for those who appreciate both traditional Indian delicacies and the boldness of Traditional Chinese dishes, this dish is sure to captivate your taste buds. Let’s get started!
Schezwan Dosa: easy to make Asian recipes
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients:
- 2 cups regular white rice
- 1/2 cup urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds (optional)
- Water (for soaking and grinding)
- Salt to taste
- 2 tablespoons Dan Dan Sauce
- 2 tablespoons Schezwan sauce
- 1 medium-sized onion, finely chopped
- 1 medium-sized bell pepper (capsicum), finely chopped
- 1 medium-sized carrot, grated
- 2-3 tablespoons oil or ghee (clarified butter)
- Salt to taste
- Coriander leaves, finely chopped (for garnish)
Instructions to create Dosa Batter:
- Soak 2 cups of white rice, 1/2 cup of urad dal, and optional fenugreek seeds separately for 4-6 hours.
- Drain the water and grind the soaked urad dal and fenugreek seeds into a smooth and fluffy batter. Transfer it to a bowl.
- Grind the rice with a little water until slightly coarse, and mix it with the urad dal batter.
- Add salt and let the batter ferment for 8-12 hours in a warm place. After fermentation, give it a gentle stir. Your dosa batter for Schezwan dosa is prepared.
Now you have the homemade dosa batter prepared and ready to be transformed into delicious dosas! You can store the batter in the refrigerator for up to 3-4 days. Just remember to give it a gentle stir before using it for each dosa. You can even use ready-to-make dosa batter.
Instructions:
- Heat a dosa tawa (griddle) or a non-stick skillet on medium heat and lightly grease it with oil or ghee.
- Using a ladle filled with dosa batter, spread the batter into a thin circle on the tawa. Cook it for a minute.
- Drizzle a teaspoon of oil or ghee around the edges of the dosa and on its surface. To this evenly sprinkle a pinch of salt.
- Spread a teaspoon of Dan Dan Sauce and Schezwan sauce evenly over the dosa.
- Sprinkle a handful of chopped onions, bell peppers, and grated carrots over the Schezwan sauce.
- Make sure you properly cook it until you see the edges turning golden brown and crisp. Cook for another minute after flipping the dose.
- Remove the dosa from the tawa and repeat the process to make more dosas with the remaining batter and toppings.
- Serve the Schezwan dosa hot, garnished with freshly chopped coriander leaves. You can pair it with coconut chutney, tomato chutney, or any dip of your choice.
Enjoy the fusion flavors of the Schezwan dosa, where the crispy dosa complements the spicy Dan Dan sauce and Schezwan sauce, and the vegetables add a delightful crunch. This fusion dish is an excellent option for breakfast, brunch, or even as a light dinner. For those who adore traditional Chinese dishes but crave the comforting taste of South Indian dosas, this recipe offers the best of both worlds. So, go ahead and tantalize your taste buds with this fusion delight!
Remember, cooking is an art, and you can add your personal touch to this recipe. Feel free to experiment with additional ingredients like diced vegetables, tofu, or even leftover meats to make it your own.
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