Indo-Chinese or 'Chindian' food is a product of the huge Chinese community that lives in India. The delicious flavors of their food have been taken and adapted to the Indian palate. This easy recipe combines the Indian Dosa with a delicious stir fried Chinese style filling and is sure to be hugely popular.
This recipe shows you how to cook the filling for the dosa and how to prepare a dosa from a previously-made batter. To make your own batter, factor in the prep time for that (see link below). This recipe serves 4 people.
- For the Filling:
- 10 chilies (dry, red, stems removed and soaked overnight in hot water)
- 3 tablespoons sunflower oil (or canola/vegetable cooking oil)
- 3 tablespoons garlic (finely chopped)
- 1 teaspoon ginger (finely chopped)
- 1 large onion (chopped very fine)
- 1 cup spring onion (chopped bulb and leaves)
- 1 tablespoon ketchup
- 1 tablespoon red chili sauce
- 4 tablespoons tomato puree
- 2 teaspoons vinegar
- 1 large bell pepper (green, diced into small pieces)
- 1 cup bean sprouts
- 1 cup carrot (cut into juliennes, thin matchstick strips)
- 1 cup egg noodles (cooked)
- For the Dosa:
- 2 cups Dosa batter
- 1/2 cup sunflower oil (or canola/vegetable cooking oil to pan fry)
To make the filling:
- Heat a pan on medium heat. Add 3 tablespoons of cooking oil to it and heat till smokey.
- Now add the chopped garlic and saute till pale golden in color.
- Add the chopped ginger and fry for another minute.
- Add the onion, spring onion, tomato ketchup, chili sauce and tomato puree and saute till the oil begins to separate from the mixture. Stir frequently.
- Now add the vinegar and stir well.
- Add the green bell pepper, carrot, bean sprouts and noodles and mix well so that all the ingredients are coated with the sauce. Turn off the heat now as you don't want the bell peppers, sprouts and carrots to get mushy.
To make the dosa:
- Put the cooking oil in a small bowl and keep ready. You will also need a bowl of ice cold water, a large, flat nonstick pan, 2 sheets of paper towel, a ladle, a spatula and a basting brush.
- Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the non-stick pan to grease. The correct amount of oil is such that it is barely visible in the pan. Now turn on the heat/ flame at medium high.
- Fill the ladle up to the 3/4 level with Dosa batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty.
- Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 8" diameter. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.
- As soon as you have finished spreading the batter out on the pan, dip the basting brush in cooking oil and drizzle the oil all over the surface of the dosa and also around its edges. Now hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.
- When the upper surface begins to look cooked (it will no longer look soft or runny), flip the Dosa. By this time, ideally, the surface that was underneath should be light golden in color. Allow it to cook for 1 minute after flipping.
- The Dosa is almost done. Spoon about 1/4 of the filling you prepared earlier onto one side of the center of the Dosa and then fold it in half and allow to cook for 30 seconds more.
- Take off from the heat and serve immediately!
|Nutritional Guidelines (per serving)|