Appadam of My Eye
ThaaliOne-PotCurriesTiffinsChaatsHandheldsNoodlesGlobal
← All recipes

Schezwan Dosa

Global Food & Fusion

Complete the plate
A full plate on its own
Serves
3
Hands-on · total
15 min · 45 min (est.)
Walk-away
No
Schezwan DosaFrom my
kitchen
medium effortweeknight-friendly🌶️🌶️ spicy

- Cook this meal

Ingredients & method

Prep

15 mins

Cook

30 mins

Total

45 mins

Serves

4

scaled from 3 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

Dosa Base

8regular home-sized dosas (prepared using your regular dosa batter)

Schezwan Vegetable Filling

¼medium cabbage, thinly shredded¾medium onion, thinly sliced¾large bell pepper, thinly sliced1¼ tspginger-garlic paste1¼ tbspoilto tasteSaltto tasteBlack pepper¼ tspSchezwan masala OR Ching’s Fried Rice Masala, Kitchen King Masala, or Maggi masala (use only a small pinch)

Schezwan Dosa Sauce

2¾ tbspvegan mayo (or regular mayo)2¾ tbsphot and sweet sauce or Ketchup (for a milder kid-friendly version)¾ tbspsoy sauce¾ tbspmaple syrup

Instructions

  1. 01

    Prepare the vegetable filling by heating oil in a pan. Add ginger-garlic paste and sauté briefly until fragrant.

  2. 02

    Add sliced onions and cook until they soften slightly.

  3. 03

    Add bell peppers and sauté until they are just beginning to cook while still retaining some crunch.

  4. 04

    Add salt, pepper, and a small pinch of Schezwan masala or your preferred seasoning.

  5. 05

    Add the shredded cabbage and quickly toss everything together. Turn off the heat before the cabbage fully cooks - cabbage cooks very quickly and should retain some texture.

  6. 06

    Prepare the sauce by mixing vegan mayo, hot and sweet sauce, soy sauce, and maple syrup until smooth.

  7. 07

    Make the dosa as you normally would, but cook it on medium heat. Before the dosa starts drying out, use the back of a spoon to gently spread across the dosa horizontally to even out the ridges. This helps create a flexible dosa that can be wrapped.

  8. 08

    Add a little oil, flip the dosa, and cook until done. Flip back again before assembling.

  9. 09

    Spread a spoonful of sauce in the center of the dosa. Add the Schezwan vegetable filling.

  10. 10

    Fold the dosa from the sides to create a wrap. You can fold from two sides like a roll or fold all four sides like a crunchwrap-style dosa.

  11. 11

    Serve hot and enjoy!

Worth knowing

  • This is not meant to replace the classic dosa with chutney and sambar - it is simply a fun Indo-Chinese inspired variation when you want something different.
  • This is also a great way to introduce cabbage to kids because the stir-fry style and Schezwan flavors make the vegetable more approachable.
  • The most important dosa tip is shaping it before the dosa dries out. Once it becomes too crisp, it will crack instead of folding.
  • Do not overcook the cabbage. The slight crunch gives the dosa its signature texture.
  • Adjust the sauce based on spice preference. For kids, ketchup or a milder hot sauce works well.
  • This recipe works beautifully with leftover dosa batter and can be customized with any quick-cooking stir-fry vegetables.

Day 2 plan

Make the batter ahead and refrigerate. For day two, cook fresh portions rather than storing finished dosas when possible.

More Global Food & Fusion

Black Bean Bowl

82 min

Global Food & Fusion

Black Beansmedium effortprotein-forwardhigh-fiber

Complete meal on its own

Real image coming soon!

Black Bean Corn Tostada

25 min

Global Food & Fusion

Black Beansmedium effort

Complete meal on its own

Black Bean Cornbread Casserole

70 min

Global Food & Fusion

Black Beansmedium effortleftover-friendlybatch-cookprotein-forwardhigh-fiber

Complete meal on its own