Ingredients
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10-12 Kashmiri Red ChilliesFor Schezwan Chutney:-
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2 spoon Water
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3 tbsp Oil
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2 Star Anise (Chakra Phool)
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25-30 Garlic Cloves
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Finely chopped Ginger (half quantity of garlic)
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Finely chopped Celery along with its Stem (optional)
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1 spoon White Sesame Seeds (Safed Til)
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1 tbsp Vinegar
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2 tbsp Tomato Ketchup
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2 tsp Soya Sauce
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Salt to taste
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1 spoon Oil / ButterFor Schezwan Rice:-
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Chopped Bell Peppers & Cabbage
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Sweetcorn
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1 big spoon Schezwan Chutney
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Cooked Rice
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Salt & Black Pepper
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OilFor Dosa:-
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Dosa Batter
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Grated Cheese
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Chopped Coriander
About
Schezwan chutney is a spicy and flavorful condiment originating from Sichuan cuisine in China, popularized in Indo-Chinese cuisine. It is known for its bold red color and fiery taste, making it a versatile addition to various dishes. This versatile condiment can be used in so many different ways – as a spicy rice accompaniment, a dosa spread, a flavorful addition to noodles, or even as a dipping sauce for your favorite snacks. The possibilities are endless with this delicious chutney! Give it a try today and add a kick of flavor to your meals!
Steps
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1
Done
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Soak 10-12 red chillies in warm water for 2-3 hours. Remove the crowns, place them in a mixer jar with 2 tbsp water, and churn into a smooth paste. |
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2
Done
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Heat 3 tbsp oil in a pan. Add 2 star anise, 25-30 garlic cloves, and finely chopped ginger (half the quantity of garlic). Fry until light golden-brown. Add finely chopped celery and its stem, then white sesame seeds. Stir in the chilli paste and cook on medium heat for about 15 minutes. |
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3
Done
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Add 1 tbsp vinegar, 2 tbsp tomato ketchup, 2 tsp soy sauce, and salt to taste. Mix well and turn off the heat. This versatile Schezwan chutney is ready. |
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4
Done
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Heat 1 tbsp oil or butter in a pan. Add chopped bell peppers, cabbage, and sweetcorn. Stir-fry for a few minutes. |
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5
Done
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Add 1 tbsp Schezwan chutney and mix well. Add cooked rice, salt, and black pepper to taste. Mix until everything is well combined and heated through. |
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6
Done
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Transfer the Schezwan rice to a serving plate. |
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7
Done
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Heat a dosa pan, drizzle a little oil, and spread it evenly. Pour a ladleful of dosa batter and spread it thinly. Drizzle more oil around the edges. |
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8
Done
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Spread Schezwan chutney on the dosa. Grate some cheese and sprinkle chopped coriander on top. |
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9
Done
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Fold the dosa and transfer it to a serving plate. Enjoy the super tasty Schezwan dosa along with the versatile Schezwan chutney! |
