• Dosa Batter (comment below if you want the recipe)
• 1-2 tbsp butter
• 1 tsp Kashmiri Red Chilli powder
• 1/4 tsp Garam Masala
• 2-3 tsps Onions, chopped
• 2-3 tsp tomatoes, chopped
• Capsicum, sliced
• Coriander leaves, chopped
• Spring onion, chopped
• 4-5 Paneer Cubes
• Salt, as required 
• 1 tbsp Homemade Szechuan Sauce
• 1 tsp Tomato Ketchup
• Shredded Mozzarella Cheese
• Spring Onion, to garnish

1. Pour a ladleful of Dosa batter and swirl the ladle to get a thin crepe.
2. Once slightly cooked, add a blop of butter and spread the butter evenly.
3. Now add the spice powder like Kashmiri red chilli powder, garam masala powder and the chopped veggies, and herbs and crumble the paneer cubes and add to the masala and salt as required and mix gently.
4. Add sauces like Szechuan sauce and tomato ketchup and cook covered using a small bowl for around a minute.
5. Spread the half cooked masala evenly over the Dosa and sprinkle the shredded mozzarella cheese.
   
   
   
6. Once the cheese has melted, transfer the Dosa to a cutting board and slice into 4 thin strips and roll the strips and place on your plating dish 
   
   
   
7. Garnish with mozzarella cheese and chopped spring onion.
8. Enjoy it immediately! 

• 6 dry red chilli, soaked in 1/2 cup hot water for 15 minutes
• 3 garlic cloves, finely chopped
• 1/2 inch ginger, finely choppee
• 1 tbsp Soy sauce
• 2 tsp brown sugar
• 1 tsp vinegar
• 1 tbsp Tomato Ketchup
• 2 tbsp vegetable oil
• Salt, as required 
• Water used for soaking chillies

1. Soak your dried red chillies in 1/2 cup water. 
2. Boil your chillies well, until chillies look tender. 
3. Take out chillies and grind to a form a paste, reserve the water used to boil the chillies. 
4. In a pan, pour oil, and Sautee ginger garlic on lowest heat without browning. 
5. Add in your ground red chillies, brown sugar, ketchup, vinegar, soy sauce and salt, sauté for a couple of minutes, add in your reserved water used to boil chillies and allow to boil until oil separates. 
   
   
   
6. Use instantly or store in the refrigerator for upto 2 months. 

• Roasted Semolina, as required
• 2 cups Hot water
• 1/2 cup carrot, chopped
• 1/2 cup French beans. Chopped 
• 1 tsp ginger garlic paste
• 1 tsp mustard seeds
• 1/2 tsp split urad dal 
• 2 dried red chillies
• 1 sprig curry leaves 
• 2 tbsp coconut oil
• 2 tbsp Ghee
• 1/4 cup Onion, chopped
• 1- 2 tbsp Szechuan chutney (based on spice level)
• Salt, as required

1. In a non stick saucepan, heat coconut oil and ghee. Once the oil is hot add your mustard seeds, allow to splutter. 
2. Next add your urad dal, dried red chillies, and curry leaves and ginger garlic paste.
3. Add your chopped onions, add salt, Sautee well.
4. Next add in your chopped veggies and mix well, allow to cook.
5. Add in your szechuan chutney and saute. Now add water and salt as required.
6. Slowly add in your roasted semolina little by little in a slow motion to the salted water and keep mixing simultaneously using the othe hand, making sure not to make lumps.
7. Once the upma reaches a consistency not too soft or not too thick, stop adding the semolina/ rava. Mix well, and place lid and keep it on the lowest flame and allow to simmer for around 5 minutes.
8. And voila! Your Szechuan Upma is ready!! 

• I have not mentioned the quantity for rava as some people like it thick, some like it more poriddgy.. 
• Technically, 3 cups water is required for 1 cup rava
• But for 2 people that quantity will be too much.
• Around 3/4 of a glass of water is perfect portion size for 1 person.
• I’d suggest to keep slowly adding the rava/ semolina and mixing vigorously until desired consistency is achieved. (Stop adding right before you think that the consistency is correct, as the rava thickens when it comes in contact with hot water)
• I also suggest to only use roasted rava/semolina for better results.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡