Delicious schezwan dosa which taste amazing. This is a fusion recipe which is perfect for breakfast or brunch.

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3. Schezwan Masala Dosa with step by step pictures

Schezwan Masala Dosa Recipe

Recently i have started to experiment a lot more in dosa, check out my schezwan vegetable dosa as well. Normally we make masala dosa at home at least once in a week. Last week i decided to try a different take on that dosa, i remembered that i had a bowl of schezwan sauce leftover from my schezwan veg dosa, so decided to make a schezwan masala dosa out of it and it turned out so yummy.

About Schezwan Dosa

Schezwan food, also known as Szechwan cuisine or Sichuan cuisine, is a Chinese cuisine type that originated in Sichuan Province. It features strong flavours, including pungency and spiciness from the heavy use of garlic and chilli peppers, as well as the distinctive
flavour of Sichuan pepper. Within Sichuan Province and the neighbouring Chongqing Municipality, which was part of Sichuan Province until 1997, there are numerous local variances. Chongqing, Chengdu, Zigong, and Buddhist vegetarian food are the four sub-
styles of Sichuan cuisine.

Masala dosa is a spin-off of the famed South Indian dosa, which originated in Karnataka Tuluva Udupi cuisine. Rice, lentils, potato, fenugreek, ghee, and curry leaves are used to make this dish, which is eaten with chutneys and sambar. It is well-known in South India.

This is become my all time favourite dosa recipe right now. It is seriously so good..The spicy schezwan sauce sauces goes beautifully well with the elegant aloo masala. Addition of butter makes it more tasty..

Schezwan masala dosa :

The schezwan masala dosa is a fusion snack meal served by Mumbai street vendors. It's essentially a mash-up of South Indian and Indo- Chinese cuisines. Schezwan sada dosa is another name for this dosa variant.

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I used my homemade schezwan sauce recipe for this. you can use store bought as well. But i strongly suggest you to make your own sauce, because it is worth it.Check here for recipe.

Ingredients for Schezwan masala dosa

Mustard Seeds:

If you don't bite into the mustard seeds, they have a subtle fragrant nutty flavour. You can only taste the seeds if you bite into them or grind them into a powder or paste. It has a strong and pungent aroma.

Urad dal :

It's a popular ingredient in dishes like dosa, idli, vada, and papad. Urad dal is also often used for tempering in south Indian cuisine.

Asafoetida :

Asafoetida is commonly used in savoury recipes to give them a richer flavour by imitating onions, garlic, eggs, and even meat. It's a prominent component in Indian cookery, especially in lentil meals like dal and a variety of vegetable dishes, where its combined with turmeric.

Hope you will give this a try and let me know how it turns out for you.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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