How to make Chinese Dosa -
The classic dosa gets an Indo-Chinese twist
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dosa batter (डोसे का घोल), Oil (ऑइल)
Cuisine : Indo-Chinese
Course : Snacks and Starters
For more recipes related to Chinese Dosa checkout Mysore Masala Dosa, Spring Dosas, Corn And Cheese Dosa, Takatak Masala Dosa . You can also find more Snacks and Starters recipes like Upma - Chinese Style Moru Kali Chilli Cheese Poppers (Jain) Pan Fried Chicken Breasts With Lemon And Basil Sau
Chinese Dosa Recipe Card
Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chinese Dosa Recipe
Dosa batter 4 cups
Oil 4-5 tablespoons
Spring onion bulbs thinly sliced 3-4
Cabbage finely shredded 1/4
Medium green capsicum cut into thin strips 1
Large carrot grated 1
Salt to taste
White pepper powder 1/2 teaspoon
Bean sprouts 2-3 tablespoons
Sichuan sauce 2 tablespoons
Light soy sauce 1/2 tablespoon
Spring onion greens finely chopped 1/2 cup
Method
Step 1
To make the filling, heat 2 tbsps of oil in a non-stick wok, add spring onions, cabbage, green capsicum, carrot, salt and white pepper powder, mix well and saute for 1-2 minutes.
Step 2
Add bean sprouts and Sichuan sauce, and saute for 30 seconds. Add light soy sauce and mix well. Remove from heat and set aside.
Step 3
Add salt to the dosa batter and mix well.
Step 4
Heat a non-stick tawa. Dip an onion in oil and rub it all over the tawa.
Step 5
Spread a ladleful of dosa batter on the tawa evenly and cook for 1 minute and drizzle ½ teaspoon oil.
Step 6
Place a generous amount of the filling on the dosa and spread it evenly. Sprinkle spring onion greens and cook till the underside turns golden.
Step 7
Fold the dosa in half, remove from tawa and keep it on a serving plate. Make more dosa in the same manner. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
