Schezuan Chopsuey Dosa Video by Tarla Dalal

Schezuan Chopsuey Dosa Video by Tarla Dalal

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Mumbai is a melting point of cultures, and this Schezuan Chopsuey Dosa is a perfect example of that vibrancy! Take the typical potato stuffing out of the Masala Dosa and replace it with a tongue-tickling Schezuan Chopsuey, and there you have a unique snack that is both filling and tasty. With noodles and colourful veggies, this dosa’s stuffing is quite sumptuous too.




Recipe Description for Schezuan Chopsuey Dosa, Mumbai Roadside Schezwan Dosa Recipe

Preparation Time: 
Cooking Time: 
Makes 4 dosas
Show me for dosas


Ingredients


For The Schezuan Chopsuey
1/4 cup schezuan sauce
1 cup boiled noodles
2 tbsp butter
1 cup chopped onions
1 cup shredded cabbage
3/4 cup carrot juliennes
3/4 cup capsicum juliennes
2 tbsp tomato ketchup
1 tbsp chilli sauce
salt to taste
1/4 cup finely chopped spring onion greens

Other Ingredients
2 cups readymade dosa batter
melted butter for cooking

For Serving
coconut chutney
sambhar

Method

For the schezuan chopsuey

  1. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
  2. Add the cabbage, carrot and capsicum and sauté on a medium flame for 2 more minutes.
  3. Add the tomato ketchup, chilli sauce, schezuan sauce and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  4. Add the noodles and spring onion greens, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Divide it into 4 equal portions and keep aside.

How to proceed

  1. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
  2. Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle.
  3. Spread a little butter over it and cook on a medium flame till it turns slightly crisp and golden brown in colour.
  4. Place one portion of the schezuan chopsuey in a row in the centre and fold it over from both the sides.
  5. Repeat steps 1 to 4 to make 3 more dosas.
  6. Serve immediately with coconut chutney and sambhar.
RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook

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