SCHEZWAN DOSA

INGREDIENTS:

Dosa batter	4 cups
Onion	1 medium thinly sliced
Cabbage	½ of medium head thinly sliced
Carrot	1 large thinly julienned
Capsicum	1 medium thinly sliced
Ginger garlic paste	1 tbsp
Salt	To taste
Black pepper	1 tsp
Soy sauce	½ tsp
Schezwan sauce	5 tbsp
Oil	2-3 tbsp
Butter	2-3 tbsp

METHOD:

Preparing the stuffing:

• In a pan, heat a tbsp of oil and add ginger garlic paste. Sauté for a min and add sliced onions.
• Sauté until onion turns translucent. Then add julienned carrot, sliced capsicum and sliced cabbage.
• Sauté for another 1-2 mins. Add salt, 1 tsp pepper powder, ½ tsp soy sauce and 2 tbsp of Schezwan sauce. While adding salt, remember that soy sauce and Schezwan sauce already has some salt. Also adjust the spiciness as per your choice.
• Cook for another min and turn off the heat. Take care that the veggies should retain its crunch yet soft but not mushy.

Making the dosa:

• Heat a tawa for dosa on med-high flame. When it heats up, pour a ladle full of dosa batter and spread the batter on the tawa in circular motion to make it thin.
• Add few drops of oil and let the dosa cook for few secs. Then add a tsp of butter and tsp of Schezwan sauce in the middle of the dosa.
• Spread the butter- sauce mix thoroughly on the dosa. Add 2-3 tbsp of vegetable stuffing and fold the dosa into half.
• Serve the dosa hot with coconut chutney.