Turn your ordinary South Indian breakfast into a vibrant feast with a bold Indo-Chinese twist! These recipes fuse classic dosa and uttapam with the fiery and savory kick of Schezwan chutney, making every bite a delicious adventure. Whether you crave a fresh start to your morning or a spicy evening snack, this trio of Schezwan dosa and Schezwan uttapam, comes together in just minutes, bursting with color, flavor, and fun. Perfect for busy days, festive brunches, each dish balances the soft comfort of traditional rice and urad dal batter with the zesty tang of Schezwan chutney. The result? A medley of crispy dosas, and chunky uttapams shimmering under layers of chopped veggies, all tied together with the signature aroma and heat of Schezwan sauce.
Not only does Schezwan sauce bring a delightful punch to your breakfast table, but it’s also extremely versatile. Try these recipes as playful appetizers, party snacks, or even a crowd-pleasing family brunch. Just remember—adjust the Schezwan chutney to your preferred spice level, and don’t be afraid to experiment with your favorite fresh vegetables or try homemade Schezwan chutney for a personal touch. Dive into this fusion experience and let your morning begin with a little sizzle!
Schezwan Sauce Dosa and Uttapam combo
Print RecipeIngredients
- dosa batter
- schezwan chutney
- butter
- onion, finely chopped
- spring onion, chopped
- capsicum, finely chopped
- tomato, finely chopped
- curry leaves, finely chopped
- coriander, finely chopped
- ginger, finely chopped
- oil for roasting
- oil
- garlic, finely chopped
- chilli, slit
- salt
Instructions
Heat a dosa tawa and pour a ladleful of dosa batter. Spread it gently.
Spoon on some Schezwan chutney and dot with butter. Swirl them evenly over the surface.
Scatter a mix of finely chopped onions and spring onion. Let the dosa cook till golden and crispy. Serve hot with coconut or extra Schezwan chutney.
For the Schezwan uttapam, pour batter thickly on a hot griddle. Top with a medley of onions, capsicum, tomatoes, curry leaves, coriander, ginger, and a generous spread of Schezwan chutney. Drizzle oil, cover, and cook until both sides are lightly crisp and cooked through. Serve warm.
Notes
Tips:
Use homemade or store-bought Schezwan chutney and adjust the quantity to your spice preference.,, Experiment with seasonal vegetables or add paneer for extra protein.,
No Comments