Simple, practical, and full of everyday flavour, spring dosa recipe | schezwan dosa recipe | chinese dosa recipe is a vegetarian indo chinese dosa made with oil, garlic, and stem spring onions in about 25 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: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 3 Servings
- Category: dosa
- Cuisine: indo chinese
Ingredients
for schezwan noodles:
- 2 tsp oil
- 2 cloves garlic (finely chopped)
- 3 stem spring onions (finely chopped)
- 1 small capsicum (thinly sliced)
- 1 carrot (thinly shredded)
- ½ cup cabbage (thinly shredded)
- 1 tbsp schezwan sauce
- 1 tsp soy sauce
- salt to taste
- 1 tsp vinegar
- 1 rice noodles / maggie / any noodles (cooked)
for dosa:
- 4 cup dosa batter
- 3 tbsp butter
- 3 tsp schezwan sauce
Method
schezwan noodles recipe:
- firstly, in a large kadai or wok heat oil.
- further add garlic and saute well.
- also add spring onions and continue to sauce.
- now add vegetables and saute for a minute or till they shrink slightly.
- additionally add salt, schezwan sauce, soy sauce and vinegar.
- also add cooked rice noodles or any noodles of your choice.
- mix gently without breaking the rice noodles and making sure the sauce has covered uniformly. keep aside.
how to prepare schezwan noodle dosa or spring dosa:
- pour a ladleful of the dosa batter on it and spread it in a circular motion thin circle.
- add a dollop of butter add schezwan sauce
- and mix schezwan sauce and butter together and spread.
- also spread 2 tbsp of prepared schezwan noodles at one side.
- cook till the bottom of dosa turns golden brown.
- then roll the dosa along with noodles.
- finally, cut half schezwan noodle dosa or spring dosa and serve immediately with tomato sauce.
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.
