Dosa is a common name on the Indian menu chart. But there is a way by which the common recipe can be improvised upon. Chef Md Enamulla Khan (Ali) of Eden Group of Hotels and Restaurants will tell you how to tweak it the Chinese way for an interesting addition to the Sunday snacks menu.
Chinese dosa, or spring dosa, is stuffed with schezwan noodles instead of a potato filling. In fact, you can use any ingredient of your choice as the filling for the dosa.
Ingredients for schezwan noodles:
2 teaspoon oil
2 cloves of finely
chopped garlic
3 stems of finely chopped spring onions
1 small capsicum thinly sliced
1 thinly shredded carrot
Half cup thinly shredded
cabbage
1 tablespoon schezwan sauce
1 teaspoon soy sauce
Salt to taste
1 teaspoon vinegar
1 rice noodles/maggie/any noodles, cooked
Ingredients for dosa:
4 cups of dosa batter
3 tablespoons of butter
3 teaspoons of schezwan sauce
Directions:
Heat oil in a large kadai or wok. Add garlic and sauté well. Then add spring onions and continue to sauté. Now add vegetables and sauté for a minute or till they shrink slightly. Add salt, schezwan sauce, soy sauce and vinegar. Also add cooked rice noodles or any noodle of your choice. Mix gently without breaking the rice noodles. Make sure the sauce has covered the noodles uniformly. Keep it aside.
Pour a ladleful of the dosa batter on a pan and spread it in a circular motion. Add a dollop of butter and schezwan sauce. Mix schezwan sauce and butter together and spread. Also spread two tablespoons of prepared schezwan noodles at one side. Cook till the bottom of dosa turns golden brown. Then roll it along with noodles. Finally, cut half schezwan noodle dosa or spring dosa and serve immediately with tomato sauce.
