>!!< Schezuan Chopsuey Dosa ( Mumbai Roadside Recipe) >!!<

Never thought south indian food could do a waltz with chinese cuisine? check out the chinese versions of dosas served on the streets of mumbai before you decide! a hot favourite amongst teenagers, this combo of schezuan sauce, noodles and veggies adds a new, young feel to the robust dosa!

Ingredients

To Be Blended Into A Red Chilli Paste (makes Approx. 1 1/2 Cups)
35 to 40 whole dry Kashmiri red chillies , deseeded and soaked in 1/3 cup warm water.
For The Schezuan Sauce (makes Approx. 2 Cups)
1/2 cup oil
1/4 tsp M.S.G (mono sodium glutamate) , optional
1/4 cup finely chopped celery
1/4 cup finely chopped garlic (lehsun)
1/4 cup finely chopped ginger (adrak)
1/2 cup tomato puree
1 1/2 cups red chilli paste, recipe above
salt to taste
2 tbsp vinegar
2 tsp sugar
Other Ingredients
1 cup dosa batter
4 tbsp butter
1 cup chopped onions
1 cup shredded cabbage
1 cup carrot juliennes
1 cup capsicum juliennes
salt to taste
8 tbsp tomato sauce
4 tsp chilli sauce
1 cup boiled hakka noodles
8 tbsp finely chopped spring onion greens
For Serving
coconut chutney
green garlic chutney
sambhar

Method
For the schezuan sauce
Heat the oil in a kadhai till it smokes, add the msg, celery, garlic and ginger, mix well and sauté on a medium flame for 30 seconds or till the flavour releases.
Add the tomato purée, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously.
Add the red chilli paste, salt and 2 tbsp of water, mix well and simmer for a minute, while stirring continuously.
Add the salt, vinegar and sugar, mix well and cook on a medium flame for another minute, while stirring continuously. Use as required.
How to proceed
Heat a tava /non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
Pour ¼ th of the batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa.
Place 1 tbsp of butter in the centre, add ¼ cup of onions, ¼ cup of cabbage, ¼ cup of carrots, ¼ cup of capsicum and salt, mix well and cover and cook 2 to 3 minutes.
Add 1½ tbsp of schezuan sauce, 2 tbsp of tomato sauce, 1 tsp of chilli sauce, ¼ cup of noodles and 2 tbsp of spring onion greens, mix well and cover and cook for another 2 minutes.
Cook till the dosa turns brown in colour and crisp, fold over while pressing it lightly using spatula to make a roll and cut into 2 to 3 equal pieces using sharp edge of the spatula on the tava (griddle).
Place the pieces on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar.
Repeat with the remaining ingredients to make 3 more plates.