Spring Dosa or Schezwan Dosa is an interesting fusion dish apparently invented and definitely served in the street foods of Mumbai.
Looking at the thriving street food culture of Mumbai, it is quite clear that this dish has originated in Mumbai and is exactly what makes Mumbaiya food an exciting riot of flavors.
Who else would have conceptualized the notion of mingling two completely disparate cuisines- South Indian and Chinese Hakka Noodles than the enterprising brains of street food vendors of Mumbai. Knowing the popularity of these two distinct cuisines pan Mumbai, it shouldn’t surprise us why somebody would fuse Dosa with noodles. South Indian like Idli and Dosas are the customary breakfast choices for an average Mumbaikar, second only to Maharashtrian dishes like Poha and Misal. Similarly, a Mumbaikar who is bored of his regular food and wants to treat his taste buds, Indo-Chinese food will be his first choice.
Spring Dosa or Schezwan Dosa is my preference too when I am feeling little more relaxed (read weekends) and have some spare time to treat myself to some Indo-Chinese delight. This acts as a great option for brunch on weekends when you get up late, skip the breakfast but are too hungry to wait for a full-fledged lunch. I usually have Dosa batter in my refrigerator that comes handy on such occasions. We also prefer stocking Chinese sauces for such Indo-Chinese dishes that are easy and quick to prepare. If you stock these ingredients and have done your preparation beforehand, Spring Dosa does not take much time to cook.
Let’s check out how you can make this delicious Indo-Chinese dish- Spring Dosa.
- ¾th Cup Idli Rice
- ¼th Cup Rice
- ¼th Cup Urad Dal
- ½-tsp Fenugreek Seeds
- 1 Cup Boiled Noodles (40gms noodles boiled)
- 1-medium sized (70 gms) Capsicum- sliced into length
- ¾th Cup (75 gms) Cabbage- cut into length
- ¾th Cup (70 gms) Spring Onion- chopped
- ½ Cup (50 gms) Carrots- sliced into length
- 1 medium sized (70 gms) Onion- sliced into length
- ½-tsp Black Peppercorn-crushed
- 1-tbsp Red Chili Sauce
- 1-tbsp Green Chili Sauce
- 1½-tsp Soy Sauce
- 1-tbsp Schezwan Chutney
- 2-tbsp Tomato Ketchup
- 2-tsp Vinegar
- Salt to taste
- Cooking Oil
- Wash all the ingredients for batter - Idli rice, Rice, Urad dal, Fenugreek seeds- thoroughly with water.
- Soak rice and Fenugreek Seeds in water. Soak Urad Dal in water separately. Soak for 6-7 hours. Drain excess water after 7 hours. Grind rice and Urad dal separately into a fine and thick paste. I have used ¾th cup water for rice paste and ¼th cup for urad dal paste.
- Take a large and deep vessel. Put both rice and urad dal paste in it. Add 1-tsp Salt and with your palms mix the batter in circular motion going in one direction. Keep mixing for 5-6 mins. This will make the batter light and airy. After fermentation before making dosas, we can add some water if the batter seems too thick. Allow this batter to rest, covered overnight in a warm place. Personally, I heat my microwave on high for 2 mins and turn it off. Then I place this batter in microwave for fermentation.
- Heat a pan. Add 2-tbsp butter in the pan and allow it to melt. Add Onions and fry until it becomes soft (5 mins). Now add veggies- capsicum, cabbage, carrots and spring onions. Reserve some spring onions for garnishing. Stir fry on high heat for 2-3 mins.
- After 2-3 mins, now add sauces- soy sauce, 2-tsp green chili sauce, 1½ tsp red chili sauce, tomato ketchup, 2-tsp Schezwan chutney. Mix all the sauces and cook for 2 mins.
- Now add boiled noodles and mix well- check our veg hakka noodles for how to boil noodles. Add salt to taste, crushed peppercorns, and vinegar and mix. Turn off the heat.
- I am using cast iron tawa. You can use non-stick pan for making dosa. Grease the tawa/pan with Oil. Pour 1-2 ladle full of batter on Tawa. Spread in circular motion. Cover and cook for 2-3 mins.
- After 2 mins, put some butter and sauces- green chili sauce, red chili sauce, schezwan chutney and spread. Cook for 2 mins. Place cooked noodles stuffing at the centre of dosa. Flatten it. Now add grated cheese, chopped spring onion greens. Remove dosa from tawa.
- Dosa is now ready to be served. Serve hot Spring Dosa with Schezwan Chutney and Coconut Chutney.
Click to watch recipe video