Schezwan Vegetable Dosa

Hiiii friends,

After a while, I am here with a recipe, which is simple to make, spicy, yet delicious. Tried my hands for the first time and happy that the experiment was a success. My hubby was so impressed with this dosa. It got finished in no time. Myself and my hubby loves spicy foods. So, this one was like a big treat for both of us.

Please note: This recipe is solely dedicated for spice lovers. If you cannot stand spicy foods, then please reduce the amount of chillies used to make schezwan sauce.

If you want, you can add cheese in to this. But I avoided that step as we do not want to add much calories in our food this time. The choice of vegetables used in this is completely up to you. 

Try this recipe and I am sure you are going to love this.

Ingredients

For Dosa

• Dosa Batter - as needed to pour dosas
• Butter / oil - to smear on top of dosas
• Schezwan Sauce - as needed (Recipe given)

Vegetable filling

• Oil - 1 tsp
• Onion - 1, thinly sliced
• Cabbage - Julienne 1/2 cup
• Carrot - Julienne 1/2 cup
• Capsicum - any colour, Julienne, 1/2 cup
• Schezwan sauce - 1 tblspn

For Schezwan Sauce

• Dry red  chillies - 25 nos
• Ginger and Garlic - Both crushed, 4 tblspn each(15-20 cloves garlic)
• Tomato sauce - 1 tblspn
• Chilli sauce - 1 tblspn
• Soya Sauce - 2 tsp
• Freshly crushed black pepper - 1 tsp
• Salt - to taste
• Sugar - 2 tsp
• Oil - 2 tblspn

Method

For Schezwan Sauce

De-seed the red chillies and add in to a pan. Add a cup of water and allow it to boil for 5 minutes in a medium flame. The chillies might have become soft by then.
Allow it to cool and blend in to a smooth paste along with the water.
Keep it aside

Heat oil in a pan and add crushed ginger and garlic. Saute until it starts changing the colour.
Now add the chilli paste and give a good mix.
Add tomato sauce, chilli sauce and soya sauce. Mix good and cook for a minute or so.
Now add salt, sugar and pepper. Let it cook on a medium heat for 5-8 minutes. Turn off the heat.
Allow the sauce to cool down completely and then transfer it to a clean air tight container. Use as required.

For Vegetables

• Heat oil in a pan. Let the heat be in high.
• Add all the veggies together(even onion). Toss them in the pan for about 5 minutes. The veggies should be half cooked and the crunchiness should be still there on them.
• Now add salt and some schezwan sauce. Give it a good mix and turn off the heat. Your vegetable filling is now ready. Keep it ready

How to proceed?

• Heat your dosa tawa and spread the dosa batter as thin as possible. Make sure to keep the heat in medium in order to get crispy dosas.
• Drizzle some oil or dollop a tsp of butter.
• Spread a tsp of schezwan sauce all over the dosa, as evenly as possible. This step is completely optional. But tastes extremely good.
• Top it with the veggies. Add some grated cheese. (If you want. I did not add. But tastes great). 

• Let the dosas get crisped up. Fold and serve.
• You do not need any side dish for this. Tastes absolutely good just like that.

Set Dosa

 

Set dosa, which is served in almost all South Indian restaurants, comes as a set of two or three and is served  with vada curry, vegetable saagu, chutney or sambar. I searched a lot in internet and tried many different ways, but was nothing as good as served in the restaurants. It used to be so spongy, that it gets automatically melted in your mouth. But whatever I was preparing all these was just like uthappam.

One day I went to a restaurant in mysore with my aunty and ordered set dosa. I was sharing my experience about making set dosas to my aunty, when she told me the that I must change the way of preparing this. She shared the recipe with me and I was shocked when she said we should use puffed rice (pori) for this preparation. To be frank, I was not so convinced in the beginning, but anyways thought of giving it a try once. Damn!! Simply yummy, spongy and elastic, just as we have in typical South Indian good restaurants. The measurements are very easy to remember. Thanks a ton to my aunty for revealing the secret. Now I am ready to share the recipe with you all. You must try this one and I can guarantee you the taste!!

Ingredients

• Sona Masoori Rice / Pacharisi - 2 cups
• Puffed rice / Pori - 2 cusp
• Urad dal - 1/2 cup
• Poha / Beaten Rice - 1/2 cup
• Fenugreek seeds - 2 tsp
• Salt - to taste
• Water - As required to grind the batter
• Oil / Ghee to drizzle on dosas

Method

• Wash rice well in water. Soak together Rice, Puffed rice and Beaten rice in water.
• Wash urad dal well and soak along with Fenugreek seeds in water.
• Soak the items in Step 1 and Step 2 separately minimum for about 5 hours, preferably overnight.
• First, grind the items in step 1 to a THICK BATTER. So, be careful while adding the water. Never make it watery. It should be thick. Little more thicker than idli batter. It should be grinded to a smooth batter. Transfer it to a big vessel
• Secondly,, grind the items in Step 2, in to smooth, but thick batter. Transfer to a vessel where you have the rice mixture.
• Mix both together really well using your HANDS. The heat in your hand will help to ferment the batter quickly. 
• Keep it in a warm place and allow the batter to ferment. It might take about 8 to 24 hours, depending on the climatic conditions prevailing in your place. The more warmer it is, more quicker the fermentation takes place and vice versa.
• Once the batter is fermented, add sallt and mix well.
• For preparing dosas, Grease your dosa pan with oil. Spread the batter very thickly on your pan. Drizzle some oil over the top. Cover the lid and let it cook on a medium heat for a minute or until the top part of your dosa is done and the bottom part is crisped up.
• Transfer it to your plate and serve immediately along with chutney / sambar/ vada curry/ sagu/ kuruma. We had this with Green Vegetable Korma

Open Masala Dosa

Myself and my hubby are big fans of rice dosas. I keep trying variety of dosas at home and this is one of them. We had this once from Mangalore and totally fell in love with it. Since then, I want to make this. These are so flavorful and crispy that you cant stop eating at all.

I have topped the dosas with potato masala, for which I have a recipe in my blog, idli podi / gun powder, onions, dessicated coconut etc. You can add / omit anything from that. You can even add grated carrot, grated fresh coconut instead of dessicated coconut etc, as per your taste.

Lets see how to prepare this awesome dosa.

Ingredients

For Onion tomato chutney

• Oil - 2 tsp
• Urad dal - 1tsp
• Garlic - 5 cloves
• Onion - 1 big, roughly chopped
• Tomato - 1 small, roughly chopped
• Red Chillies - 3 - 4 (According to your spice level)
• Tamarind - 1 small pinch
• Jaggery - 1/2 tsp (Optional)

For Topping the dosas

• Potato Masala - 1 tblspn
• Gun powder / Idli podi - 1 tsp
• Finely chopped raw onions - 1 tblspn
• Coriander leaves - 1 tblspn, finely chopped
• Dessicated coconut - 2 tsp
• Garam masala powder - 1/2 tsp
• Coriander powder - 1/2 tsp

For Dosas

Dosa Batter - 1 ladle full
Oil/ butter - 1 tsp, to drizzle on dosas

Method

For Onion Tomato Chutney

• Heat oil in a pan and fry urad dal until golden brown. Add the red chillies and fry for 5 - 10 seconds.
• Add onions and garlic and saute until they are just translucent and then add the tomatoes. Cook till tomatoes are perfectly cooked. Add salt
• Turn off the heat and add tamarind and jaggery. Cool the mixture completely and blend it to a smooth paste. Your chutney is now ready

How to proceed?

• Heat your dosa pan. Make sure it is well greased. Take a ladle full of dosa batter and spread it on your dosa pan. Spread as thin as possible for crispy dosas. Reduce the heat to medium - low
• Drizzle some oil and let it cook until the top part is cooked. Do not cover and cook.
• Spread the onion tomato chutney all over the dosa. Use more / less as per your taste.
• Place a tblspn of thick potato masala in the centre of the dosa.
• Sprinkle some gun powder / Idli podi around the dosa.
• Sprinkle onions, coriander leaves and dessicated coconut.
• Finally, sprinkle some garam masala powder and coriander powder.
• Let the get dosa nicely crisped up. 
• Carefully, remove the dosa out of the pan and serve with coconut chutney / Onion tomato chutney

Pizza Dosa

Hiiii everybody!!!

Pizza Dosa!! The name itself sounds very interesting, right?? And I am sure kids will love this. If your kids are not fond of any veggies, but if they love pizzas, just try this for them. They will surely come back for this healthy, crispy and tasty dosa again.

Here, I have my own version of tomato chutney to apply on the base. If you feel it is more spicy for kids, you can reduce the red chillies used for this preparation. Not only kids will enjoy this, every 1 will love this flavorful dosa.

Ingredients

• Dosa Batter - 1 ladle full 
• Oil / Butter - 1 tsp
• Carrot - 1 small, grated
• Onion - 1/2, sliced
• Capsicum - 1/4, thinly cut lengthwise
• Tomato - 1/4 , thinly cut lengthwise
• Grated processed cheese - 1 tblspn
• Salt - 1/2 tsp
• Pepper - 1 tsp
• Coriander leaves - Few, finely chopped

For Tomato chutney 

Also called pizza sauce is a preparation using onion, tomato and garlic. I have slightly indiansed it by adding red chillies to enhance the spice level (as my hubby likes this very much). You can add or omit it according to your preference. This is how you make a simple pizza sauce / tomato chutney for this pizza dosa. You need ;

• Onion - 1, roughly chopped (preferably red onions)
• Tomato - 2, roughly chopped
• Garlic - 8 cloves
• Red chillies - 5 (or according to your spice preference)
• Salt -   to taste
• Tomato sauce - 2 tsp
• Oil - 1 tsp

Method

• Heat oil in a pan and add garlic, red chillies and onion. Season them with salt and cook until onions become transparent. 
• Add the tomatoes and cook till tomatoes are mushy. Switch off the heat and allow it to cool
• Blend it to a smooth paste adding little water. Transfer to a bowl and mix tomato ketch up. Your pizza sauce is now ready.

Method to prepare dosa

• Heat your tawa and grease it with little oil. Change the heat to medium and spread a ladle full of dosa batter on the tawa. Spread it to a thick dosa. You can even spread it thin in order to get a crispy dosa base. But should consider the risk of getting burnt. Always keep the heat low in that case. Smear some oil to the dosa. Cover and cook for few seconds.

• Change the heat from medium to low and spread a spoon full of pizza sauce / tomato chutney all over the dosa. 

• Now add all the veggies and coriander leaves (Tomato, onion, capsicum, carrot, sweet corn, etc. Any veggies of your choice)

 

• Cover and cook it for another 2 - 3 minutes.

• Sprinkle some salt and pepper on top

• Finally, add some grated cheese. Cover again and cook for 2 minutes or until the cheese is melted.

• Gently remove the dosa using a spatula to a serving plate.

• Cut your pizza dosa in to pies, using a knife or pizza cutter and serve (or serve as it is ;) )