Simple, practical, and full of everyday flavour, chings schezwan chutney recipes | 3 south indian breakfast with schezwan sauce is a vegetarian indo chinese breakfast made with dosa batter, schezwan chutney, and butter in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 4 Servings
  • Category: Breakfast
  • Cuisine: indo chinese

Ingredients

for schezwan dosa:

  • 2 cup dosa batter
  • 4 tsp schezwan chutney
  • 2 tsp butter
  • ½ onion (finely chopped)
  • 4 tbsp spring onion (chopped)

for schezwan uttapam:

  • 2 cup dosa batter
  • 1 onion (finely chopped)
  • ½ capsicum (finely chopped)
  • 1 tomato (finely chopped)
  • few curry leaves (finely chopped)
  • 2 tbsp coriander (finely chopped)
  • 1 inch ginger (finely chopped)
  • 4 tsp schezwan chutney
  • oil for roasting

for schezwan idli:

  • 5 idli (leftover)
  • 3 tsp oil
  • 2 clove garlic (finely chopped)
  • 1 chilli (slit)
  • 4 tbsp spring onion (chopped)
  • 2 tbsp onion (finely chopped)
  • 3 tbsp capsicum (chopped)
  • 4 tsp schezwan chutney
  • ¼ tsp salt

Method

schezwan dosa recipe:

  1. firstly, heat dosa griddle and spread a ladleful of dosa batter.
  2. now add 1 tsp schezwan chutney and ½ tsp butter.
  3. mix and spread uniformly.
  4. also, sprinkle 2 tbsp onion and 1 tbsp spring onion.
  5. roast dosa to a golden brown.
  6. finally, serve schezwan dosa with coconut chutney and schezwan chutney.

schezwan uttapam recipe:

  1. now pour ladleful of dosa batter over a hot griddle and spread slightly thick.
  2. top with prepared uttapam toppings spreading uniformly.
  3. further sprinkle ½ tsp oil, cover and cook both sides.
  4. finally, serve schezwan uttapam with coconut chutney and schezwan chutney.

schezwan idli recipe:

  1. now heat 3 tsp oil and saute 2 clove garlic and 1 chilli.
  2. also saute 2 tbsp spring onion, 2 tbsp onion, tbsp capsicum on high flame.
  3. now add 4 tsp schezwan chutney, ¼ tsp salt and mix well.
  4. add in cubed idli pieces and mix gently coating sauce uniformly.
  5. finally, serve schezwan idli topped with spring onions.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.