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Szechuan Sauce

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Szechuan Sauce

Szechuan Dosa

You are going to love this Indo-Chinese combo in this Szechuan sauce

Indo-Chinese cooking is taking off in India and luckily some of the recipes are being made here in the UK too. Personally, I think this Szechuan dosa is one that’s not to be missed. All you need to do is make the dosa batter and Szechuan sauce and the rest is all easy assembly.

You could use my no-fail dosa batter recipe or take the easy route and purchase ready to eat dosa mix. I didn’t have any dosa batter prepared when I made this so I used the packaged stuff. As you can see, it works fine!


If you enjoyed this recipe try these similar ones:

New Neer Dosas
Rava Dosas
Salmon Dosas
Chicken & Coconut Dosa
Chorizo Dosa
Breakfast Egg Dosa
Tomato, paneer & onion Dosas

Making Szechuan dosas

Soak 50g dried Kashmiri chillies in a little water for 30 minutes. That’s about 30 dried chillies.

Making Szechuan sauce

Blend the soaked chillies into a paste with a little of the soaking water.

Making Szechuan sauce

Heat two tablespoons of sesame oil in a large pan and fry the garlic, ginger and spring onions.

Making Szechuan sauce

Stir in the chilli paste, soy sauce, ketchup, vinegar and a little sugar to taste if you like.

Szechuan sauce

Check for seasoning and your sauce is ready.

Szechuan dosa

Heat a non-stick pan or crepe maker over medium high heat. Your pan is ready when you splash a few drops of water on and they evaporate immediately.

Szechuan Dosa

Spread the batter thinly in a circular motion. Top with the Szechuan sauce and cheese (optional).

Yield: 4 - 6

Szechuan Dosas

Szechuan Dosas
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 50g dry red chillies (medium spicy) about 30
  • 2 tbsp sesame oil
  • 4 tbsp minced garlic
  • 4 tbsp. minced ginger
  • 3 spring onions (white part only) finely chopped
  • 3 tbsp Ketchup
  • 2 - 3 tbsp dark soy sauce
  • 1 tbsp rice, coconut or white wine vinegar
  • salt to taste
  • 1 batch dosa batter - homemade or ready mix
  • 3 tbsp rapeseed oil
  • 1/2 onion


  1. Start by making the Szechuan sauce. Soak the chillies in a little water for 30 minutes. Then blend with a little of the soaking water into a paste.
  2. Heat the sesame oil in a large frying pan over medium high heat. When hot, fry the garlic, ginger and spring onions for about a minute.
  3. Pour in the chilli paste, ketchup, soy sauce and vinegar. Taste it and add salt and sugar to taste. Fry for about a minute, stirring continuously and then set aside.
  4. Heat up your dosa pan. If using a non-stick pan, you don't need to use any oil. If using a crepe maker, rub 1/2 teaspoon rapeseed oil over the surface with the half onion.
  5. Working quickly, pour about 100ml of batter into the centre of the pan. If using a larger crepe maker, you will need a little more. Using the bottom of a cup or ladle, spread the batter, from the centre outwards in a circular motion. You want your dosa to be as thin as possible you you can use a knife or similar to scrape any thick bits off the surface.
  6. Spread the Szechuan sauce over the top. It is spicy so only use as much as you think you can handle. Top with a little Cheddar cheese if you like. It's a nice touch.
  7. When the dosa is nicely browned on the underside, roll it up to serve or keep warm while you make the remaining dosas.

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