Chinese Dosa

The classic dosa gets an Indo-Chinese twist This is a Sanjeev Kapoor exclusive recipe.

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Chinese Dosa

Main Ingredients Dosa batter, Oil
Cuisine Indo-Chinese
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Chinese Dosa

  • 4 cups Dosa batter
  • 4-5 tablespoons Oil
  • 3-4 Spring onion bulbs thinly sliced
  • 1/4 Cabbage finely shredded
  • 1 Medium green capsicum cut into thin strips
  • 1 Large carrot grated
  • to taste Salt
  • 1/2 teaspoon White pepper powder
  • 2-3 tablespoons Bean sprouts
  • 2 tablespoons Sichuan sauce
  • 1/2 tablespoon Light soy sauce
  • 1/2 cup Spring onion greens finely chopped


  1. To make the filling, heat 2 tbsps of oil in a non-stick wok, add spring onions, cabbage, green capsicum, carrot, salt and white pepper powder, mix well and saute for 1-2 minutes.
  2. Add bean sprouts and Sichuan sauce, and saute for 30 seconds. Add light soy sauce and mix well. Remove from heat and set aside.
  3. Add salt to the dosa batter and mix well.
  4. Heat a non-stick tawa. Dip an onion in oil and rub it all over the tawa.
  5. Spread a ladleful of dosa batter on the tawa evenly and cook for 1 minute and drizzle ½ teaspoon oil.
  6. Place a generous amount of the filling on the dosa and spread it evenly. Sprinkle spring onion greens and cook till the underside turns golden.
  7. Fold the dosa in half, remove from tawa and keep it on a serving plate. Make more dosa in the same manner. Serve hot.