- 2 cups dosa batter
- 200 gm cooked rice noodles
- 1 white onion--chopped
- 1/2 cup diced green bell peppers
- 1/4 cup diced yellow bell peppers
- 1/4 cup diced red bell peppers
- 2 tsp oil
- 5-6 cloves of garlic--chopped
- 1/2 tsp soy sauce
- 1 tsp chilli sauce
- 2 tbsp ketchup
- 2 spring onion greens--chopped
- salt to taste
- Powdered black pepper to season
How to make Chinese dosa
1.Heat oil in a pan. Sauté garlic until the raw smell diminishes, followed by chopped onions.
2.When the onions turn translucent, stir in red, green, and yellow bell peppers.
3.When the peppers start sweating, add the sauces and ketch. Season with salt and pepper and stir to combine.
4.Toss in cooked noodles and stir fry the contents over high flame. Use tongs to thoroughly combine sauces vegetables and noodles, which still making sure you don’t break the noodles.
5.Garnish with spring onion green, give the finished dish a quick stir and set aside.
6.Heat a tawa, add a few drops of oil, and spread it even using a cloth.
7.Ladle some dosa batter and spread into a circle using the back of the ladle.
8.Drizzle a few drops of oil along the circumference of the circle.
9.Once the surface is roasted completely and the dosa is completely cooked, add prepared stir-fry to cover half the dosa. Flip the other half onto the filling and serve crispy.
While the original dosa of Tamil Nadu is slightly dense, the thinner version of the same is prepared in Karnataka. This lighter version of dosa is called neer dosa, which literally means “watery dosa”.