Method

Make schezwan potato masala: Heat oil in a pan. Add mustard seeds and curry leaves. Add onion and green chilli — cook 3 minutes. Add turmeric and mashed potato. Mix well. Add 2 tbsp of the schezwan sauce to the potato filling — this is the key. Taste, adjust with salt. Add capsicum and stir 1 minute — should remain slightly crunchy.
About 10 min
Tip: Adding schezwan sauce to the potato filling (not just the surface) means every bite of the dosa has schezwan flavour.
Make dosa: Heat a cast-iron tawa or non-stick pan on medium-high. When very hot, pour a ladle of batter and spread in concentric circles from the centre outward to make a thin, large crepe. Drizzle oil around the edges. When the surface is dry and the base is golden (3–4 minutes), spread 1–1.5 tbsp schezwan sauce across the surface.
About 8 min
Tip: Spread schezwan sauce quickly and avoid the very edges — sauce on the edge burns.
Add 3–4 tbsp schezwan potato filling across the centre. Fold the dosa: fold both sides over the filling (tri-fold). Serve immediately. Accompany with schezwan chutney and coconut chutney (for those who want to balance the heat) and sambar.
About 5 min
Tip: A perfectly crispy schezwan dosa should crackle when you fold it. If it's soft, the tawa wasn't hot enough.

Nutrition per serving (estimate)

Contains: soy