Schezwan Masala Dosa Recipe Using Classic Idli Dosa Batter

Step 1: To begin making the Schezwan Masala Dosa Recipe,  first prepare the dosa batter

Step 2: To begin making the classic Idli & Dosa Batter, first in a bowl soak the urad dal, methi seeds together

Step 3: In another bowl, soak the rice

Step 4: Soak them for at least 6 hours or overnight

Step 5: Once soaked, grind them

Step 6: Into a mixer grinder, add the soaked urad dal and methi seeds

Step 7: Add little water at a time and grind to make a thick flowing batter

Step 8: Transfer the ground urad dal into a large bowl

Step 9: In the same mixer grinder, add the rice and add just little water at a time and make thick batter

Step 10: Transfer the rice into the same bowl as the urad dal

Step 11: Add the salt and stir well to combine

Step 12: Cover the bowl and ferment the dosa batter for 8 hours or overnight

Step 13: Once fermented, give it a stir gently

Step 14: You can make idli the first day when batter is fresh with air pockets

Step 15: Refrigerate the Idli & Dosa Batter in an airtight container for 4 to 5 days and use it as required

Step 16: To make the Schezwan NoodlesCook the hakka noodles according to the instructions given on the packet

Step 17: Add the noodles into a pot of hot boiling water and allow it to soften and cook

Step 18: This will take about 3 to 4 minutes

Step 19: Once the noodles have softened, turn off the heat and drain the water

Step 20: Cool the noodles immediately by running it under cold water

Step 21: This stops the cooking process and prevents the noodles from getting too soft and soggy

Step 22: Add a tablespoon of oil to the cooled noodles to prevent sticking and keep aside

Step 23: Preheat a pan and add sesame oil to it

Step 24: Once the oil is hot add the garlic, ginger, onions, green chillies and saute for a minute

Step 25: Next add the capsicum and saute till the onions and capsicum turn soft

Step 26: Once done add the cabbage, carrot and sprinkle some salt

Step 27: Do not add too much salt as the sauces have salt added to them

Step 28: Saute until they vegetables turn a little soft

Step 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

Step 30: Stir well to combine

Step 31: Add the cooked noodles to the wok and toss well so that the noodles gets well combined with the sauces

Step 32: Sprinkle some spring onions and keep aside

Step 33: To make the Schezwan Masala DosaPreheat the dosa skillet over medium heat

Step 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

Step 35: Drizzle ghee around the dosa and allow the dosa to cook through

Step 36: You will notice that it starts to turn brown from the bottom

Step 37: Cut the dosa with the help of a scissor form the edge to the center of the dosa

Step 38: Carefully roll the dosa into a conical shape

Step 39: Transfer the dosa onto a plate

Step 40: Fill the dosa with the schezwan noodles and serve hot

Step 41: You can also stuff the dosa the regular way without making it into a cone shape and serve

Step 42: Serve Schezwan Masala Dosa Recipe with South Indian Coconut Chutney or Dhaniya Pudina Chutney for Sunday brunch