Schezwan Cheese Dosa

Method

1. Schezwan sauce: heat the oil in a small 16 cm pan over medium-low heat and fry the finely chopped garlic and ginger for 1 min, until fragrant but not coloured. Add the chilli flakes for 10 seconds, then the soy sauce, rice vinegar, ketchup, sugar and 2 tbsp water. Stir and simmer for 3 min, until glossy and jammy, then take off the heat and let cool.

   Add in this stepVegetable oil (for the sauce) 1½ tbspGarlic cloves 5Fresh ginger 8 gRed chilli flakes 2 tspSoy sauce 2 tspRice vinegar 1½ tspTomato ketchup 2 tbspSugar ½ tsp

   medium-low heat

2. Cut the cabbage, carrot, pepper and onion into very fine 2–3 mm shreds and slice the spring onions. Toss with the salt only just before cooking; salted too early, the vegetables weep and make the dosa soggy.

   Add in this stepCabbage 80 gCarrot 60 gBell pepper ½Onion ½Spring onions 2Salt (for the vegetables) 1 pinch

3. Stir the dosa batter gently to a thick-cream consistency. Heat a 26–28 cm pan over medium-high heat until water drops vanish in 2–3 seconds, wipe it with oiled paper, pour a ladle of batter (about 100 ml) into the centre and spiral it out with the back of the ladle into a thin 23 cm round. Make 4 dosas one at a time, finishing the next step for each before pouring another.

   Add in this stepFermented dosa batter 480 g

   medium-high heat

4. Dot butter round the edge and lower the heat to medium heat. Spread a share of the Schezwan sauce thinly over the surface with the back of a spoon and scatter a handful of the vegetables evenly on top. Press the vegetables down with a spatula and cook for 1 min, so they wilt slightly but stay crunchy. Sprinkle over the cheese and cook for 1 min 30 sec more, until it melts and the underside is golden and crisp.

   Add in this stepButter (for cooking) 4 tspGrated mozzarella 80 g

   medium heat

5. Roll the dosa up tightly from one side, slide it onto a board, cut it into 4 pieces and serve at once with the remaining Schezwan sauce for dipping.