Schezwan Masala Dosa Recipe

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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 atleast 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.

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..

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.

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

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 4

Ingredients:

Dosa Batter as needed (RECIPE HERE)
Schezwan Sauce as needed (RECIPE HERE)
Butter as needed

For Potato Masala:
Oil – 1 tblspn
Mustard Seeds / Kaduku – 1 tsp
Urad dal / Ulundu Paruppu – 1 tsp
Curry leaves a sprig
Asafoetida / Hing / Kaya Podi – a pinch
Onions – 1 medium size chopped finely
Ginger – 2 tsp chopped finely
Green Chillies – 2 chopped finely
Carrot – 1 medium size chopped finely
Potato – 2 large boiled, peeled and mashed
Turmeric Powder / Manjal Podi – 1 tsp
Salt to taste
Coriander leaves a handful chopped finely

Method:

Heat oil in a pan, add in mustard, urad dal, asafoetida and curry leaves. Let them sizzle.

Add in ginger and saute for a min.

Add in onions, carrots, chillies and saute well.

Add in salt and turmeric powder. Mix well.

Add in some water and bring it to a boil.

Add in mashed potatoes and mix well.

Throw in the coriander leaves and mix well. Masala done.

Now to make dosa, spread dosa batter thinly, spoon in some butter and schezwan sauce. Spread it evenly. Spoon potato filling over it, let it crisp up, fold from both sides.

Serve.

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