Schezwan Masala Dosa Recipe with Mychang Schezwan Chutney
Dosa is a dish that I have just begun to explore a lot more; if you’re interested, you can also check out my schezwan veggie dosa. at our house, masala dosa is something we prepare at least once a week. I had a bowl of my changs chezwan sauce left over after making my schezwan veg dosa, so I decided to create a schezwan masala dosa with it. To my delight, the dosa turned out to be delicious in its new incarnation.
ABOUT SCHEZWAN DOSA
Schezwan food is a kind of Chinese cuisine that was first created in the province of Sichuan. It is also known as Szechwan cuisine and Sichuan cuisine. It has robust flavors, such as pungency and spiciness, which come from the abundant use of garlic and chili peppers, in addition to the characteristic taste of Sichuan pepper. These flavors are brought about by the excessive use of garlic and chili peppers. There are a lot of regional differences between Sichuan Province and the neighboring Chongqing Municipality, which was a part of Sichuan Province right up until 1997. Sichuan cuisine may be broken down into four distinct sub-styles: Chongqing, Chengdu, Zigong, and Buddhist vegetarian food.
The famous South Indian dosa, which has its roots in Karnataka, Tuluva, and Udupi cuisine, is where the Masala dosa started. This meal is prepared using rice, lentils, potato, fenugreek, ghee, and curry leaves. It is served alongside spicy chutney and sambar. It has a good name in Southern India.
Similar Recipes,
- Schezwan Chicken
- Schezwan Vegetable Fried Rice
- Noodles schezwan
- Schezwan Sauce
- Schezwan Potatoes
This dosa recipe has quickly risen to the top of my list of all-time favorites. It is of such high quality. The sophisticated aloo masala is complemented wonderfully by the fiery schezwan sauce. the use of butter enhances the flavor of the dish.
SCHEZWAN MASALA DOSA :
The schezwan masala dosa is a fusion snack dish provided by street sellers in Mumbai. The food is mainly an amalgamation of South Indian and Indo-Chinese styles. This particular variety of dosa also goes by the name schezwan masala dosa.
- Idli Recipes
- Dosa Recipes
- spiciest Chutney Recipes
- Sambar Recipes
INGREDIENTS FOR SCHEZWAN MASALA DOSA
Mustard Seeds:
Mustard seeds have a subtle flavor described as nutty, aromatic, and earthy if you don’t bite them. You have to either bite into the seeds or crush them up into a powder or paste to get a flavor of them. It possesses a solid and acrid scent to it.
Urad dal :
Dosa, idli, vada, and papad are just a few recipes that use this common component. Urad dal is frequently used as a seasoning ingredient in cuisine from southern India.
Asafoetida :
Asafoetida is frequently used in savory cooking since it imparts a flavor similar to that of meat, eggs, onions, and even garlic and garlic cloves. It plays a vital role in preparing Indian food, particularly in dishes made with lentils and vegetables, such as dal and a range of other vegetable dishes, in which turmeric is also included.
All of the products offered by earthly joy, such as their Mychang Schezwan Chutney, Dark Soy Sauce, Red Chilli Sauce, Green Chilli Sauce, and Chilli Vinegar, are of the highest quality and flavor.
I hope you will love the taste of schezwan chutney, and if you do, please let me know how it worked out for you.
