Indo-Chinese fusion dosa stuffed with spicy Schezwan sauce and crumbled paneer.
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Heat a non-stick tawa or griddle over medium heat and lightly grease it with a few drops of oil.
Pour a ladleful of dosa batter in the center and spread it in a circular motion to form a thin, large crepe.
Drizzle a teaspoon of butter or oil around the edges and let the dosa cook for 30 seconds until it starts to turn golden.
Spread 1 tablespoon of Schezwan sauce evenly over the top of the cooking dosa using the back of a spoon.
Sprinkle a portion of chopped onions, capsicum, cabbage, and ginger-garlic paste directly onto the sauce-covered dosa.
Add a generous handful of crumbled paneer and a dash of soy sauce over the vegetables, mashing them slightly with a spatula.
Cook for another 1-2 minutes until the bottom of the dosa is crisp and the vegetables are slightly softened by the heat.
Garnish with spring onion greens, fold the dosa into a roll or half-moon shape, and serve hot with coconut chutney.
