PIZZA DOSA
A few months ago, a friend sent me a video of the viral sushi bake, and that’s when I first discovered Kewpie mayonnaise and sriracha. I bought them, of course, with every intention of becoming a sushi-rolling expert—though, truth be told, I made sushi rolls only once or twice before the bottles took up permanent residence in my fridge.
Soon, I found myself squeezing them on everything non-Indian. Pizza Dosa is our Sunday night ritual, our go-to way to beat the Monday blues. And here’s our little secret: we skip the cheese when it’s just us adults.
INGREDIENTS
- 100 gms. onions sliced
- bell pepper, sliced, 50 gms.
- sliced mushrooms, 227 gms.( that's the weight of a box of sliced mushrooms available in stores)
- 1 tomato
- Kewpie mayonnaise
- siracha sauce
- mozzarella cheese
- 1/4 tsp salt
- 1/4 tsp. Italian seasoning
- 3 Tbsp.
METHOD
- Heat a pan over medium-high heat. When warm, add oil; when the oil is hot, add the sliced onions and mushrooms. Saute well, then add 2 Tbsp. water, cover, and cook till the water evaporates. Then add salt and Italian seasoning; stir well. Then add the bell pepper and tomato and saute.
- Stir well; turn off the stove.
- Make crisp dosas, add cheese (if using), then layer with the sauteed veggies, then drizzle with Kewpie Mayonnaise and sriracha sauce. Fold and serve. I like the sriracha sauce to stand out.
- For a perfect finish, enjoy it with a cup of instant coffee like Bru or Nescafe.
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