Snack
Schezwan Masala Dosa Recipe Using Classic Idli Dosa Batter Made Simple
Learn how to prepare Schezwan Masala Dosa Recipe Using Classic Idli Dosa Batter Made Simple with this simple recipe. Perfect for Snack and ideal for Fusion lovers....
⏱️
10 Min Prep
🔥
60 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 1/4 cup White Urad Dal (Whole)
- 2 teaspoons Methi Seeds (Fenugreek Seeds)
- 3 cups Idli Rice
- 4 teaspoons Salt
- 150 grams Hakka Noodles
- 2 Onions - sliced thinly length wise
- 10 cloves Garlic - finely chopped
- 1 inch Ginger - finely chopped
- 2 Green Chillies - finely chopped
- 2 Green Bell Pepper (Capsicum) - finely chopped
- 1 Carrot (Gajjar) - finely chopped or shredded
- 1 cup Cabbage (Patta Gobi/ Muttaikose) - thinly shredded
- 4 tablespoons Schezwan sauce
- 1 tablespoon Soy sauce
- 4 tablespoons Tomato Ketchup - optional
- 4 tablespoon Red Chilli sauce
- 1 tablespoon Sesame (Gingelly) Oil
- Salt - to taste
- 4 Stalk Spring Onion Greens - finely chopped
- Ghee - for making dosa
Instructions
1
To begin making the Schezwan Masala Dosa formula, first prepare the dosa mixture. To begin making the classic Idli & Dosa mixture, first in a dish soak the urad dal, methi seeds together.
2
In another dish, soak the rice.
3
Soak them for at least 6 hours or overnight.Once soaked, grind them.
4
Into a mixer grinder, transfer in the soaked urad dal and methi seeds.
5
transfer in little aqua at a time and grind to make a thick flowing mixture.Transfer the ground urad dal into a large dish.
6
In the same mixer grinder, transfer in the rice and transfer in just little aqua at a time and make thick mixture.
7
Transfer the rice into the same dish as the urad dal. transfer in the table salt and agitate well to combine.
8
lid the dish and ferment the dosa mixture for 8 hours or overnight. Once fermented, give it a agitate gently.
9
You can make idli the first day when mixture is pure with air pockets. chill the Idli & Dosa mixture in an airtight container for 4 to 5 days and use it as required.To make the Schezwan NoodlesCook the hakka noodles according to the steps given on the packet. transfer in the noodles into a pot of burning boiling aqua and allow it to soften and low-boil.
10
This will take about 3 to 4 mins.
11
Once the noodles have softened, turn off the mildly hot and empty out the aqua. Cool the noodles immediately by running it under cold aqua.
12
This stops the making process and prevents the noodles from getting too soft and soggy.
13
transfer in a tablespoon of oil to the cooled noodles to prevent sticking and keep aside.Preheat a cooking vessel and transfer in sesame oil to it.
14
Once the oil is burning transfer in the garlic, ginger, onions, green chillies and saute for a minute.
15
Next transfer in the capsicum and saute till the onions and capsicum turn soft.Once done transfer in the cabbage, carrot and scatter some table salt.
16
Do not transfer in too much table salt as the sauces have table salt added to them.
17
Saute until they vegetables turn a little soft.After the vegetables have have turned soft and are cooked transfer in all the sauces like the szechuan gravy, chili gravy, tomato ketchup, soy gravy.
18
agitate well to combine.
19
transfer in the cooked noodles to the wok and toss well so that the noodles gets well combined with the sauces.
20
scatter some spring onions and keep aside. To make the Schezwan Masala DosaPreheat the dosa skillet over medium mildly hot.
21
transfer a ladleful of dosa mixture, spread the mixture in a circular motion from the inside to the out, to make a thin crepe. trickle ghee around the dosa and allow the dosa to low-boil through.You will notice that it starts to turn brown from the bottom.
22
Cut the dosa with the help of a scissor form the edge to the center of the dosa.
23
Carefully roll the dosa into a conical shape. Transfer the dosa onto a plate. Fill the dosa with the schezwan noodles and present burning. You can also stuff the dosa the regular way without making it into a cone shape and present. present Schezwan Masala Dosa formula with South Indian Coconut Chutney or Dhaniya Pudina Chutney for Sunday brunch.
Recipe Information
Cuisine
Fusion
Fusion
Course
Snack
Snack
Diet
Vegetarian
Vegetarian
Total Time
70 mins
70 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
60 minsTotal Time
70 minsMaster Chef
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