Schezwan Masala Dosa Recipe Using Classic Idli Dosa Batter
A vegetarian Fusion recipe with /4 white urad dal (whole), teaspoons methi seeds (fenugreek seeds), idli rice. Ready in 1h 10m, serves 4.
Curated bySarah Jenkins🇺🇸
Instructions
42 steps- 1
To begin making the Schezwan Masala Dosa Recipe, first prepare the dosa batter
tablespoons schezwan sauce(4)ghee - for making dosa - 2
To begin making the classic Idli & Dosa Batter, first in a bowl soak the urad dal, methi seeds together
/4 white urad dal (whole)(1 cup)teaspoons methi seeds (fenugreek seeds)(2)idli rice(3 cups)ghee - for making dosa - 3
In another bowl, soak the rice
idli rice(3 cups) - 4
Soak them for at least 6 hours or overnight
- 5
Once soaked, grind them
- 6
Into a mixer grinder, add the soaked urad dal and methi seeds
/4 white urad dal (whole)(1 cup)teaspoons methi seeds (fenugreek seeds)(2) - 7
Add little water at a time and grind to make a thick flowing batter
- 8
Transfer the ground urad dal into a large bowl
/4 white urad dal (whole)(1 cup) - 9
In the same mixer grinder, add the rice and add just little water at a time and make thick batter
idli rice(3 cups) - 10
Transfer the rice into the same bowl as the urad dal
/4 white urad dal (whole)(1 cup)idli rice(3 cups) - 11
Add the salt and stir well to combine
teaspoons salt(4)salt - to taste - 12
Cover the bowl and ferment the dosa batter for 8 hours or overnight
ghee - for making dosa - 13
Once fermented, give it a stir gently
- 14
You can make idli the first day when batter is fresh with air pockets
idli rice(3 cups) - 15
Refrigerate the Idli & Dosa Batter in an airtight container for 4 to 5 days and use it as required
idli rice(3 cups)ghee - for making dosa - 16
To make the Schezwan NoodlesCook the hakka noodles according to the instructions given on the packet
hakka noodles(150 grams)tablespoons schezwan sauce(4) - 17
Add the noodles into a pot of hot boiling water and allow it to soften and cook
hakka noodles(150 grams) - 18
This will take about 3 to 4 minutes
- 19
Once the noodles have softened, turn off the heat and drain the water
hakka noodles(150 grams) - 20
Cool the noodles immediately by running it under cold water
hakka noodles(150 grams) - 21
This stops the cooking process and prevents the noodles from getting too soft and soggy
hakka noodles(150 grams) - 22
Add a tablespoon of oil to the cooled noodles to prevent sticking and keep aside
hakka noodles(150 grams) - 23
Preheat a pan and add sesame oil to it
sesame (gingelly) oil(1 tablespoon) - 24
Once the oil is hot add the garlic, ginger, onions, green chillies and saute for a minute
onions - sliced thinly length wise(2)cloves garlic - finely chopped(10)inch ginger - finely chopped(1)green chillies - finely chopped(2)green bell pepper (capsicum) - finely chopped(2)red chilli sauce(4 tablespoon)stalk spring onion greens - finely chopped(4) - 25
Next add the capsicum and saute till the onions and capsicum turn soft
onions - sliced thinly length wise(2)stalk spring onion greens - finely chopped(4) - 26
Once done add the cabbage, carrot and sprinkle some salt
teaspoons salt(4)carrot (gajjar) - finely chopped or shredded(1)cabbage (patta gobi/ muttaikose) - thinly shredded(1 cup)salt - to taste - 27
Do not add too much salt as the sauces have salt added to them
teaspoons salt(4)tablespoons schezwan sauce(4)soy sauce(1 tablespoon)red chilli sauce(4 tablespoon)salt - to taste - 28
Saute until they vegetables turn a little soft
- 29
After the vegetables have have turned soft and are cooked add all the sauces like the szechuan sauce, chili sauce, tomato ketchup, soy sauce
tablespoons schezwan sauce(4)soy sauce(1 tablespoon)tablespoons tomato ketchup - optional(4)red chilli sauce(4 tablespoon) - 30
Stir well to combine
- 31
Add the cooked noodles to the wok and toss well so that the noodles gets well combined with the sauces
hakka noodles(150 grams)tablespoons schezwan sauce(4)soy sauce(1 tablespoon)red chilli sauce(4 tablespoon) - 32
Sprinkle some spring onions and keep aside
onions - sliced thinly length wise(2)stalk spring onion greens - finely chopped(4) - 33
To make the Schezwan Masala DosaPreheat the dosa skillet over medium heat
tablespoons schezwan sauce(4)ghee - for making dosa - 34
Pour a ladleful of dosa batter, spread the batter in a circular motion from the inside to the out, to make a thin crepe
ghee - for making dosa - 35
Drizzle ghee around the dosa and allow the dosa to cook through
ghee - for making dosa - 36
You will notice that it starts to turn brown from the bottom
- 37
Cut the dosa with the help of a scissor form the edge to the center of the dosa
ghee - for making dosa - 38
Carefully roll the dosa into a conical shape
ghee - for making dosa - 39
Transfer the dosa onto a plate
ghee - for making dosa - 40
Fill the dosa with the schezwan noodles and serve hot
hakka noodles(150 grams)tablespoons schezwan sauce(4)ghee - for making dosa - 41
You can also stuff the dosa the regular way without making it into a cone shape and serve
ghee - for making dosa - 42
Serve Schezwan Masala Dosa Recipe with South Indian Coconut Chutney or Dhaniya Pudina Chutney for Sunday brunch
tablespoons schezwan sauce(4)ghee - for making dosa
Rate this recipe
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Schezwan Masala Dosa Recipe Using Classic Idli Dosa Batter
A vegetarian Fusion recipe with /4 white urad dal (whole), teaspoons methi seeds (fenugreek seeds), idli rice. Ready in 1h 10m, serves 4.
Curated bySarah Jenkins🇺🇸
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
42 steps- 1
To begin making the Schezwan Masala Dosa Recipe, first prepare the dosa batter
tablespoons schezwan sauce(4)ghee - for making dosa - 2
To begin making the classic Idli & Dosa Batter, first in a bowl soak the urad dal, methi seeds together
/4 white urad dal (whole)(1 cup)teaspoons methi seeds (fenugreek seeds)(2)idli rice(3 cups)ghee - for making dosa - 3
In another bowl, soak the rice
idli rice(3 cups) - 4
Soak them for at least 6 hours or overnight
- 5
Once soaked, grind them
- 6
Into a mixer grinder, add the soaked urad dal and methi seeds
/4 white urad dal (whole)(1 cup)teaspoons methi seeds (fenugreek seeds)(2) - 7
Add little water at a time and grind to make a thick flowing batter
- 8
Transfer the ground urad dal into a large bowl
/4 white urad dal (whole)(1 cup) - 9
In the same mixer grinder, add the rice and add just little water at a time and make thick batter
idli rice(3 cups) - 10
Transfer the rice into the same bowl as the urad dal
/4 white urad dal (whole)(1 cup)idli rice(3 cups) - 11
Add the salt and stir well to combine
teaspoons salt(4)salt - to taste - 12
Cover the bowl and ferment the dosa batter for 8 hours or overnight
ghee - for making dosa - 13
Once fermented, give it a stir gently
- 14
You can make idli the first day when batter is fresh with air pockets
idli rice(3 cups) - 15
Refrigerate the Idli & Dosa Batter in an airtight container for 4 to 5 days and use it as required
idli rice(3 cups)ghee - for making dosa - 16
To make the Schezwan NoodlesCook the hakka noodles according to the instructions given on the packet
hakka noodles(150 grams)tablespoons schezwan sauce(4) - 17
Add the noodles into a pot of hot boiling water and allow it to soften and cook
hakka noodles(150 grams) - 18
This will take about 3 to 4 minutes
- 19
Once the noodles have softened, turn off the heat and drain the water
hakka noodles(150 grams) - 20
Cool the noodles immediately by running it under cold water
hakka noodles(150 grams) - 21
This stops the cooking process and prevents the noodles from getting too soft and soggy
hakka noodles(150 grams) - 22
Add a tablespoon of oil to the cooled noodles to prevent sticking and keep aside
hakka noodles(150 grams) - 23
Preheat a pan and add sesame oil to it
sesame (gingelly) oil(1 tablespoon) - 24
Once the oil is hot add the garlic, ginger, onions, green chillies and saute for a minute
onions - sliced thinly length wise(2)cloves garlic - finely chopped(10)inch ginger - finely chopped(1)green chillies - finely chopped(2)green bell pepper (capsicum) - finely chopped(2)red chilli sauce(4 tablespoon)stalk spring onion greens - finely chopped(4) - 25
Next add the capsicum and saute till the onions and capsicum turn soft
onions - sliced thinly length wise(2)stalk spring onion greens - finely chopped(4) - 26
Once done add the cabbage, carrot and sprinkle some salt
teaspoons salt(4)carrot (gajjar) - finely chopped or shredded(1)cabbage (patta gobi/ muttaikose) - thinly shredded(1 cup)salt - to taste - 27
Do not add too much salt as the sauces have salt added to them
teaspoons salt(4)tablespoons schezwan sauce(4)soy sauce(1 tablespoon)red chilli sauce(4 tablespoon)salt - to taste - 28
Saute until they vegetables turn a little soft
- 29
After the vegetables have have turned soft and are cooked add all the sauces like the szechuan sauce, chili sauce, tomato ketchup, soy sauce
tablespoons schezwan sauce(4)soy sauce(1 tablespoon)tablespoons tomato ketchup - optional(4)red chilli sauce(4 tablespoon) - 30
Stir well to combine
- 31
Add the cooked noodles to the wok and toss well so that the noodles gets well combined with the sauces
hakka noodles(150 grams)tablespoons schezwan sauce(4)soy sauce(1 tablespoon)red chilli sauce(4 tablespoon) - 32
Sprinkle some spring onions and keep aside
onions - sliced thinly length wise(2)stalk spring onion greens - finely chopped(4) - 33
To make the Schezwan Masala DosaPreheat the dosa skillet over medium heat
tablespoons schezwan sauce(4)ghee - for making dosa - 34
Pour a ladleful of dosa batter, spread the batter in a circular motion from the inside to the out, to make a thin crepe
ghee - for making dosa - 35
Drizzle ghee around the dosa and allow the dosa to cook through
ghee - for making dosa - 36
You will notice that it starts to turn brown from the bottom
- 37
Cut the dosa with the help of a scissor form the edge to the center of the dosa
ghee - for making dosa - 38
Carefully roll the dosa into a conical shape
ghee - for making dosa - 39
Transfer the dosa onto a plate
ghee - for making dosa - 40
Fill the dosa with the schezwan noodles and serve hot
hakka noodles(150 grams)tablespoons schezwan sauce(4)ghee - for making dosa - 41
You can also stuff the dosa the regular way without making it into a cone shape and serve
ghee - for making dosa - 42
Serve Schezwan Masala Dosa Recipe with South Indian Coconut Chutney or Dhaniya Pudina Chutney for Sunday brunch
tablespoons schezwan sauce(4)ghee - for making dosa
Rate this recipe
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