How to make Schezwan Dosa
Ingredients required
Dosa Pasta -3 cups
Oil dosage
To fill
- Onion - 1
- Garlic - 2 tablespoons
- Beans - 3-4 (optional)
- Carrot -1 in julienne
- Cabbage - 1 cup grated
- Pepper -1 medium size
- Chingney Schezwan Ching's Secret - 2 teaspoons
- Salt and pepper powder to taste
- Oil - 1 1/2 tablespoon
To decorate
Vegetables tender onions (finely chopped) - 1 tablespoon
Preparation
Thinly slice the carrot, onion, beans and pepper.
Method
Heat the oil in a wok or kadai, add the onions, finely chopped garlic and sauté over high heat until the onions become transparent. Continuous agitation is necessary.
Add the beans, carrot and sauté over medium heat until half is cooked. Then add the cabbage and sauté for a few more minutes.
Finally add the pepper, the necessary salt, the Schezwan chutney, the pepper powder and cook for 2 to 3 minutes, stirring continuously. Do not overcook the vegetables. Vegetables should keep their crunchiness.
Garnish with chives. Leave that aside. It is the filling of our schezwan dosa. If you prefer, you can add a tablespoon of grated cheese.
Method of preparation of Schezwan Dosa
Heat a tawa, when hot, reduce the flame to medium, pour a ladle and spread it in a circular motion.
Spray a teaspoon of oil around the dosa and cook covered.
Once the dosa is cooked and the corners start to rise, turn it over to the other side and cook for another 3-4 seconds.
Then turn the dosa, place the necessary filling in the dosa as shown in the image above and roll it up.
If you prefer, you can spread a teaspoon of secret ching schezwan sauce in the dosa, then place the garnish.
Cut the rolled dosa and serve immediately. You do not need a filling for this dosa
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