From the recipe box
Schezwan Dosa
Thai and Southeast Asian plates, grain bowls, and cross-cultural recipes from the wider kitchen.
- Meal format
- Global Food & Fusion
- Base
- Dosa
Cabbage, Onion, Bell pepper, Carrot, Spring onions
From my kitchenCook this meal
Ingredients & method
- Prep
- 15 mins
- Cook
- 30 mins
- Total
- 45 mins
- Serves
- 6
Dosa Base
- 6regular home-sized dosas (prepared using your regular dosa batter)
Schezwan Vegetable Filling
- ¼medium cabbage, thinly shredded
- ½medium onion, thinly sliced
- ½large bell pepper, thinly sliced
- 1 teaspoonginger-garlic paste
- 1 tablespoonoil
- to tasteSalt
- to tasteBlack pepper
- ¼ teaspoonSchezwan masala OR Ching’s Fried Rice Masala, Kitchen King Masala, or Maggi masala (use only a small pinch)
Schezwan Dosa Sauce
- 2 tablespoonsvegan mayo (or regular mayo)
- 2 tablespoonshot and sweet sauce or Ketchup (for a milder kid-friendly version)
- ½ tablespoonsoy sauce
- ½ tablespoonmaple syrup
Notes & Tips
- This is not meant to replace the classic dosa with chutney and sambar — it is simply a fun Indo-Chinese inspired variation when you want something different.
- This is also a great way to introduce cabbage to kids because the stir-fry style and Schezwan flavors make the vegetable more approachable.
- The most important dosa tip is shaping it before the dosa dries out. Once it becomes too crisp, it will crack instead of folding.
- Do not overcook the cabbage. The slight crunch gives the dosa its signature texture.
- Adjust the sauce based on spice preference. For kids, ketchup or a milder hot sauce works well.
- This recipe works beautifully with leftover dosa batter and can be customized with any quick-cooking stir-fry vegetables.
Step by step
Method
- 01
Prepare the vegetable filling by heating oil in a pan. Add ginger-garlic paste and sauté briefly until fragrant.
- 02
Add sliced onions and cook until they soften slightly.
- 03
Add bell peppers and sauté until they are just beginning to cook while still retaining some crunch.
- 04
Add salt, pepper, and a small pinch of Schezwan masala or your preferred seasoning.
- 05
Add the shredded cabbage and quickly toss everything together. Turn off the heat before the cabbage fully cooks — cabbage cooks very quickly and should retain some texture.
- 06
Prepare the sauce by mixing vegan mayo, hot and sweet sauce, soy sauce, and maple syrup until smooth.
- 07
Make the dosa as you normally would, but cook it on medium heat. Before the dosa starts drying out, use the back of a spoon to gently spread across the dosa horizontally to even out the ridges. This helps create a flexible dosa that can be wrapped.
- 08
Add a little oil, flip the dosa, and cook until done. Flip back again before assembling.
- 09
Spread a spoonful of sauce in the center of the dosa. Add the Schezwan vegetable filling.
- 10
Fold the dosa from the sides to create a wrap. You can fold from two sides like a roll or fold all four sides like a crunchwrap-style dosa.
- 11
Serve hot and enjoy!
