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Schezwan Dosa is a crispy South Indian crepe made from fermented rice and lentil batter, served with chutney and sambhar. This popular vegetarian dish is naturally high in protein from fermentation and a beloved family breakfast.
Rinse rice and split urad dal, then soak separately in water for at least 6 hours or overnight for optimal fermentation.
Drain and blend rice and dal to a smooth batter, adding water as needed; mix both batters together, cover, and ferment in a warm place for 8–12 hours until slightly sour.
Gently stir salt into the fermented batter just before cooking; heat a nonstick skillet or dosa tawa over medium-high heat, ensuring the surface is hot.
Pour a ladleful of batter, spreading it evenly in a circular motion into a large thin crepe; drizzle a little oil around the edges to crisp.
Once the bottom turns golden brown, lower the heat; spread Schezwan sauce evenly, add potato and onion, and cook for 1–2 minutes for flavors to meld.
Sprinkle chopped cilantro, then fold or roll the dosa and serve hot with chutney and sambhar.
