Spicy and Flavorful Schezwan Dosa Recipe
Ingredients:
1. For Dosa Batter:
- 2 cups dosa rice
- 1/2 cup urad dal (split black lentils)
- Salt to taste
- Water (as needed)
- 3 tablespoons oil
- 10-12 dried red chilies
- 6-8 garlic cloves
- 1-inch piece of ginger
- 1 tablespoon tomato ketchup
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon brown sugar (optional)
- Salt to taste
1. Dosa Batter Preparation:
- Rinse the dosa rice and urad dal separately, then soak them in water for 6-8 hours.
- After soaking, drain the water from the rice and dal.
- Grind the rice and dal together in a blender, adding water gradually until you get a smooth batter consistency.
- Transfer the batter to a large bowl.
- Add salt to taste and mix well.
- Ferment the batter overnight or for 8-10 hours, allowing it to rise.
- Heat oil in a pan over medium heat.
- Add dried red chilies, garlic cloves, and ginger to the pan.
- Sauté until the chilies become slightly dark and the garlic turns golden brown.
- Remove the pan from heat and let the mixture cool down.
- Transfer the mixture to a blender or food processor.
- Add tomato ketchup, soy sauce, vinegar, brown sugar (if using), and salt.
- Blend everything together until you get a smooth and spicy Schezwan sauce.
- Transfer the sauce to a clean container and set it aside.
- Heat a non-stick dosa tawa or griddle over medium heat.
- Pour a ladleful of the dosa batter onto the center of the tawa and spread it in a circular motion to form a thin dosa.
- Drizzle a little oil around the edges of the dosa and on top.
- Once the dosa starts to turn golden brown on the bottom, spread a spoonful of the Schezwan sauce on one half of the dosa.
- Gently fold the other half of the dosa over the sauce, creating a semi-circular shape.
- Press the dosa lightly with a spatula to seal it.
- Cook for a minute or two until the dosa is crispy and golden brown on both sides.
- Remove the dosa from the tawa and serve hot.
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