For the filling
Onion - 1
Garlic - 2 tbsp
Beans - 3-4 (optional)
Carrot -1 julienned
Cabbage - 1 cup shredded
Capsicum -1 medium size
Ching's Secret Schezwan Chutney - 2 tsp
Salt and pepper powder to taste
Oil - 1 1/2 tbsp
Spring onion greens (finely chopped)- 1 tbsp
1.Thinly slice carrot, onions, beans and capsicum.Heat oil in a wok or kadai, add onions, finely minced garlic and saute on high flame until onions change transparent. Continuous stirring is required.
2.Add beans, carrot and saute on medium flame until it is half cooked. Then add cabbage and saute for a few more minutes.Finally add capsicum, salt needed, schezwan chutney, pepper powder and cook for 2-3 minutes stirring continuously. Do not over cook the vegetables. The vegetables should retain their crunchiness.
3.Garnish with spring onion greens. Keep this aside. This is the filling for our schezwan dosa. If preferred, you can add a tbsp of grated cheese.
4.Heat a tawa, when it is hot, reduce the flame to medium, pour a ladle of dosa batter and spread it in a circular motion.Drizzle a tsp of oil around the dosa and cook covered.
5.Once the dosa is cooked and the corners start lifting up, flip the dosa to the other side and cook for another 3-4 seconds.Then flip the dosa again, place needed stuffing on the dosa as shown in the picture above and roll it.If preferred, you can spread a tsp of ching's secret schezwan sauce on the dosa and then place the stuffing.Cut the rolled dosa and serve hot immediately. You do not need any side dish for this dosa.