Culinary Delights & Beyond

Schezwan Masala Dosa

Schezwan Masala Dosa


  • Dosa batter
  • Schezwan sauce
  • Potatoes boiled and mashed
  • Onion chopped
  • Tomato chopped
  • Green chillies chopped
  • Ginger grated
  • Curry leaves
  • Cumin seeds
  • Mustard seeds
  • Coriander leaves chopped
  • Oil
  • Salt to taste


  • Heat a pan with 1 tbsp of oil. Add cumin seeds, mustard seeds, curry leaves, and grated ginger. Saute for a minute.
  • Add chopped onions and green chillies. Saute until the onions turn translucent.
  • Add chopped tomatoes and cook until they turn soft.
  • Add the boiled and mashed potatoes, salt, and coriander leaves. Mix well and cook for 2-3 minutes. Turn off the flame.
  • Heat a tawa or griddle over medium heat. Spread a ladle full of dosa batter in a circular motion to form a thin layer.
  • Spread some schezwan sauce on top of the dosa.
  • Place a spoonful of the potato mixture on one side of the dosa and fold it.
  • Cook the dosa for 1-2 minutes on both sides until it turns golden brown.
  • Serve hot with coconut chutney or sambar.

Nutrition Facts


Amount per Serving


% Daily Value

Total Fat






Vitamin A

Vitamin C

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