Schezwan Paneer Dosa

Ingredients

• 3 cups Dosa batter (fermented rice and lentil)
• 200 grams Paneer (Indian cottage cheese), crumbled
• 4 tablespoons Schezwan sauce
• 1 medium Onion, finely chopped
• 0.5 cup Capsicum (Green bell pepper), finely chopped
• 0.5 cup Cabbage, shredded(optional)
• 2 tablespoons Spring onion greens, chopped
• 1 teaspoon Ginger-garlic paste
• 1 teaspoon Soy sauce
• 3 tablespoons Butter or Oil
• 0.5 teaspoon Salt

Instructions

1. 1

   Heat a non-stick tawa or griddle over medium heat and lightly grease it with a few drops of oil.

2. 2

   Pour a ladleful of dosa batter in the center and spread it in a circular motion to form a thin, large crepe.

3. 3

   Drizzle a teaspoon of butter or oil around the edges and let the dosa cook for 30 seconds until it starts to turn golden.

4. 4

   Spread 1 tablespoon of Schezwan sauce evenly over the top of the cooking dosa using the back of a spoon.

5. 5

   Sprinkle a portion of chopped onions, capsicum, cabbage, and ginger-garlic paste directly onto the sauce-covered dosa.

6. 6

   Add a generous handful of crumbled paneer and a dash of soy sauce over the vegetables, mashing them slightly with a spatula.

7. 7

   Cook for another 1-2 minutes until the bottom of the dosa is crisp and the vegetables are slightly softened by the heat.

8. 8

   Garnish with spring onion greens, fold the dosa into a roll or half-moon shape, and serve hot with coconut chutney.