Schezwan Masala Dosa Recipe
Ingredients:
1. For Dosa Batter:
1. Dosa Batter Preparation:
- 2 cups dosa rice
- 1/2 cup urad dal (split black lentils)
- Salt to taste
- Water (as needed)
- 2 tablespoons oil
- 1 onion, finely chopped
- 1 bell pepper (capsicum), finely chopped
- 1 carrot, grated
- 1/2 cup cabbage, finely chopped
- 2 tablespoons Schezwan sauce
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili paste (optional)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
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 the chopped onions and sauté until they turn translucent.
- Add the ginger-garlic paste and cook for a minute until the raw smell dissipates.
- Add the chopped bell pepper, grated carrot, and chopped cabbage. Sauté for a few minutes until the vegetables soften.
- Add Schezwan sauce, red chili paste (if using), and salt. Mix well and cook for a couple of minutes to blend the flavors.
- Remove the pan from heat and set the filling 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 masala filling on one half of the dosa.
- Gently fold the other half of the dosa over the filling, 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.
- Garnish with fresh coriander leaves.
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