How to make Chinese Dosa -

The popular South Indian snack gets a Chinese makeover.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sichuan sauce (सिचुआन सॉस), Noodles (नूडल्ज़ )

Cuisine : Indo-Chinese

Course : Snacks and Starters

For more recipes related to Chinese Dosa checkout Sichuan Chakli, Chinese Samosa. You can also find more Snacks and Starters recipes like Egg Platter Golden Paneer Tricone Chakna Platter - SK Khazana Shaami Kabab Wrap

Chinese Dosa

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 : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chinese Dosa Recipe

  • Sichuan sauce as required

  • Noodles boiled 2 cups

  • Dosa Batter readymade as required

  • Oil 1 tablespoon + as required

  • Ginger chopped 1 inch

  • Garlic chopped 1 tablespoon

  • Carrots cut into thin strips 2 small

  • Button mushrooms sliced 10-12

  • Crushed black peppercorns to taste

  • Salt to taste

  • Green chilli sauce 1 tablespoon

  • Soy sauce 1 teaspoon

  • Spring onion greens chopped 1-2 stalks

  • Butter as required


Step 1

Heat 1 tablespoon oil in a non-stick pan. Add ginger and garlic, mix and sauté till fragrant.

Step 2

Add carrots and mushrooms, mix and sauté for a minute.

Step 3

Add noodles, crushed black peppercorns, salt, green chili sauce, soy sauce and spring onion greens and toss well. Remove from heat and set aside.

Step 4

Heat a non-stick tawa. Drizzle some oil and grease with a tissue. Pour a ladleful of batter, spread into a dosa and let the underside cook for 1-2 minutes.

Step 5

Spread a tablespoon of Sichuan sauce, some butter and top with a portion of the cooked noodle mixture on one side. Cook the underside for a minute and fold into half.

Step 6

Serve hot with coconut chutney.

website of the year 2013
website of the year 2014
website of the year 2016
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 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.