With continuation of weekend dinner, today i'm posting Schezwan paneer dosa. All Bangalorean knew about the famous road side dosa stall that serve 99 variety dosa.In front of our apartment, there is one such dosa stall, i like their dosa very much. There are lot of fusion in their menu, dosa with north indian flavor/chinese flavor.
The Schezwan dosa , is the one i ordered most of the time in that stall, so i got inspired & try it in my kitchen and it turns out yummy. Though it doesn't match the taste of the stalls, it still taste good with mild flavor.
Mostly in stalls, they serve it with coriander & coconut chutney. But i make only coriander chutney as accompaniment. I like to have this dosa as it is without accompaniment, just cut the dosa into half and have it like frankie.

Schezwan Paneer Dosa

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Dosa batter - 1/2 cup

Oil/butter or ghee for making dosa

Schezwan sauce for spreading

For Stuffing

Carrot -1 medium size

Capsicum - 1/2 of small size one

Cabbage - 1/4 cup grated

Paneer - 1/4 cup grated

Onion - 1 small size

Soy sauce - 1/4 tsp

Schezwan sauce - 1 1/2 tsp

Tomato sauce - 2 tsp

Oil - 1/2 tsp

Coriander leaves - few

Procedure

Cut onions, carrot & capsicum into thin slices, grate paneer & cabbage and keep everything ready.Heat the kadai with the oil, add the onions saute it slightly.

After that add carrot & cabbage & saute it in high flame for 2 mins and then add the capsicum and saute it for few mins.

And then add all the sauces (soy,tomato & schezwan) , stir well. Dont cook the veggies fully, it should be crunchy.

Once all the sauce mixed well, finally add the paneer & coriander leaves, give a quick stir & switch of the flame.Now the stuffing is ready.

Now heat the dosa pan, take the dosa batter and make the dosa, drizzle oil on the edges, we're going to cook dosa on one side,so keep the flame in low & allow the dosa to cook.