SCHZWAN DOSA
3 cups rice
1 cup udad daal
1/4 cup chana daal
1/2 teaspoon fenugreek seeds
Wash the rice and daal add fenugreek seeds and soak the mixture in a water for 5 -6 hours. Place the soaked lentils in the blender adding 1/2 cup water and grind till you get grainy consistency. Transfer in a large bowl, cover and set aside over night to ferment.
STUFFING
1/4 cup cabbage shredded
1onion sliced
1/4 cup spaghetti boiled
1/4 cup carrots grated
1/4 cup bell paper
1/4 cup spring anion’s
1/4 teaspoon salt
1 tablespoon oil
2 tablespoon schzwan sauce
pinch turmeric powder
1/2 cup cheese grated
ghee for dosa
In a skillet heat the oil, place all the vegetables mix add salt, turmeric powder and Sauté on medium heat till little translucent add the sauce and mix until well combined. Turn the heat off and set aside.
Heat the tawa /skillet, make sure its hot. Place ladle full of prepared batter and spread out evenly with the back of the spoon. Let cook little, drizzle little ghee on top and the edges of the dosa. Once the dosa turns golden and crisp turn the heat on medium and place the prepared stuffing in the center, sprinkle handful of cheese and fold dosa and serve hot.
jikoni 