How to make Chinese Dosa -

Dosas with a chinese filling - full of nutrition and taste

Sanjeev Kapoor

This recipe is from the book Fun Food For Fussy Kids.

Main Ingredients : Dosa Batter (डोसे का घोल), Green Capsicum (हरी शिमला मिर्च )

Cuisine : Indo-Chinese

Course : Snacks and Starters

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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 Chole Canapés Mahboob Alam Paneer and Soya Wrap Paneer Satay

Chinese Dosa

Chinese Dosa Recipe Card

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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 : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chinese Dosa Recipe

  • Dosa Batter 2 cups

  • Green Capsicum

  • Oil 2 teaspoon

  • Garlic chopped 5-6 cloves

  • Green capsicum cut into thin strips 1/2 medium

  • Yellow capsicum cut into thin strips 1/2 medium

  • Red capsicum cut into thin strips 1/2 medium

  • Soy sauce 1/2 teaspoon

  • Red chilli sauce 1 teaspoon

  • Tomato ketchup 2 tablespoons

  • Salt to taste

  • Black pepper powder to taste

  • Spring onions with greens chopped 2

Method

Step 1

To make the filling, heat the oil in a non-stick pan. Add the garlic and sauté for half a minute. Add all the capsicums and sauté for a couple of minutes.

Step 2

Add the noodles, soy sauce, red chilli sauce and tomato ketchup and toss. Add the salt and pepper powder and toss again. Sprinkle the spring onions with greens and toss. Set aside.

Step 3

Heat a non-stick dosa tawa, season with very little oil and wipe with a wet cloth. Pour ladleful of batter on the tawa and spread in circular motion to make a dosa. Drizzle a little oil all around and cook for a minute.

Step 4

Place a little of the stuffing on one side of the dosa. Fold the other side over and press lightly. Serve hot.

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MasterChef Sanjeev Kapoor

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.