In Gujarati
Chinese Chopsuey Dosa
  • 1 cup finely shredded cabbage.
  • 1 cup finely chopped carrots.
  • 1 cup finely chopped capsicum.
  • 1/4 cup finely chopped tomatoes.
  • 1/2 cup finely chopped spring onions.
  • 1 cup finely chopped onion.
  • 4 tbsp fresh coriander leaves.
  • chopped Soya sauce.
  • Tomato ketchup.
  • Sechzwan sauce.
  • Vinegar.
  • Butter.
Dosa batter
  • (4 cups of rice & 1 1/2 cups of udad dal soaked in water for 4 -5 hours then ground to thick batter in the blender with salt and a pinch of soda - bi-carbonate) and left for fermentation for 3-4 hours.


  • Heat the pan sprinkle little water & little butter then clean the pan with dry clean cloth.
  • Now take half a cup of batter of dosa and put in the center of the pan and spread the batter in circle forming a big round (like pancake).
  • While it is on slow fire, add a tbsp. of butter on the dosa, 3 tbsp cabbage, 2 tbsp carrots, capsicum, spring onion, onion, 1/2 tbsp tomatoes, little coriander leaves, 2-3 drops of soya sauce, 1 tbsp tomato ketchup, schezwen sauce, few drops of vinegar and mix all the vegetables with a spoon on the dosa itself without letting the dosa break.
  • Now cover only this mixture on the center of dosa for 2 minutes with a lid leaving the sides of the dosa open.
  • Remove the lid, mix once again, bring the mixture in the center again and roll the dosa.
  • Chopsuey dosa is ready for serving with hot green or red chutney.
  • For fast fermentation add a pinch of eating soda in the batter.
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