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 dosas stuffing is quite sumptuous too.
|For schezuan chopsuey|
|Schezuan sauce||1/4 Cup (4 tbs)|
|Boiled noodles||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Shredded cabbage||1 Cup (16 tbs)|
|Julienne carrot strips||3/4 Cup (12 tbs)|
|Capsicum strips||3/4 Cup (12 tbs) (use julienned)|
|Tomato ketchup||2 Tablespoon|
|Chilli sauce||1 Tablespoon|
|Finely chopped spring onion greens||1/4 Cup (4 tbs)|
|Dosa batter||2 Cup (32 tbs)|
|Melted butter||1 Tablespoon|
For the Schezuan chopsuey
In a broad non-stick paneat the butter, add onions and sauté on a medium flame for 2 minutes.
Add cabbage, carrot and capsicum. Sauté on a medium flame for 2 more minutes.
Add tomato ketchup, chilli sauce, Schezuan sauce and salt. Mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add noodles and spring onion greens, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Divide it into 4 equal portions and keep aside.
Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle.
Spread a little butter over it and cook on a medium flame till it turns slightly crisp and golden brown in colour.
Place one portion of the Schezuan chopsuey in a row in the centre and fold it over from both the sides.
Repeat steps 1 to 4 to make 3 more dosas.
Serve immediately with coconut chutney and sambhar.