Schezwan Masala Dosa Recipe Using Classic Idli Dosa Batter

'Dosa' and 'Noodles' are two very popular street food dishes in India. The Schezwan Masala Dosa or Dosa is a famous Mumbai street food combining the Indo Chinese flavours which is loved by one and all. It is especially appealing to the younger generations.  Course : Snack Ingridients : For Classic Dosa Batter 1 1/4 cup White Urad Dal (Whole) 2 teaspoons Methi Seeds (Fenugreek Seeds) 3 cups Idli Rice 4 teaspoons Salt Fo the Schezwan Noodles 150 grams Hakka Noodles 2 Onions , sliced thinly length wise 10 cloves Garlic , finely chopped 1 inch Ginger , finely chopped 2 Green Chillies , finely chopped 2 Green Bell Pepper (Capsicum) , finely chopped 1 Carrot (Gajjar) , finely chopped or shredded 1 cup Cabbage (Patta Gobi/ Muttaikose) , thinly shredded 4 tablespoons Schezwan sauce 1 tablespoon Soy sauce 4 tablespoons Tomato Ketchup , optional 4 tablespoon Red Chilli sauce 1 tablespoon Sesame (Gingelly) Oil Salt , to taste 4 Stalk Spring Onion Greens , finely chopped Ghee , for making dosa Instructions To begin making the Schezwan Masala Dosa Recipe,  first prepare the dosa batter. To begin making the classic Idli & Dosa Batter, first in a bowl soak the urad dal, methi seeds together. In another bowl, soak the rice. Soak them for at least 6 hours or overnight.Once soaked, grind them. Into a mixer grinder, add the soaked urad dal and methi seeds. Add little water at a time and grind to make a thick flowing batter.Transfer the ground urad dal into a large bowl. In the same mixer grinder, add the rice and add just little water at a time and make thick batter. Transfer the rice into the same bowl as the urad dal. Add the salt and stir well to combine. Cover the bowl and ferment the dosa batter for 8 hours or overnight. Once fermented, give it a stir gently. You can make idli the first day when batter is fresh with air pockets. Refrigerate the Idli & Dosa Batter in an airtight container for 4 to 5 days and use it as required.