Ingredients

• 2 cups - cauliflower (cut florets in to small chunks)
• 1/8 cup - onion (finely chopped)
• 1/4 cup - tomato (finely chopped)
• 1/2 tsp - ginger-garlic paste
• 3/4 tsp - coriander powder
• 3/4 tsp - chilli powder (1/2 for mild spice)
• 1/8 tsp - turmeric powder
• Asafoetida/hing, a pinch
• Garam masala, a pinch
• Coriander leaves, a few
• Water - to cook cauliflower
• 1 tsp plus more for making dosa - oil
• Cumin seeds/jeera, a pinch
• Salt to taste
• 1 cup - dosa batter

How to Make Cauliflower masala dosa

• In a saucepan, boil 6-8 cups of water with 1/2 tsp salt.
• Wash cauliflower in running water. Cut them into tiny florets.
• When the water starts boiling, add cauliflower florets and remove from flame.
• Let it soak for 3-4 minutes (5-6 minutes for soft florets).
• Strain water using a colander or a strainer.
• Place a skillet/pan and let it heat up a bit.
• Add oil.
• When it is hot, add cumin seeds and let is splutter.
• On a medium flame, add finely chopped onion and saute until it becomes translucent and turns light golden brown.
• Add a quarter tsp salt for faster browning.
• Add finely chopped tomatoes and saute for 3-4 minutes or until it becomes mushy and blends with the onion.
• If it sticks to the pan, don`t worry.
• Add cauliflower florets and saute for a minute.
• Add some salt to it and saute for a few more minutes.
• You will see that these florets start oozing out water/moisture.
• If it does not shed water and sticks to the pan, add a few tbsps of water to keep it moist.
• Now, add ginger-garlic paste and saute for a minute.
• Add coriander powder, chilli powder and mix well.
• Adjust salt/chilli powder as per your taste.
• Simmer and saute for a few more minutes until the raw smell of masala disappears and water evaporates.
• The final masala should be dry.
• Remove from flame, add chopped coriander leaves, stir and close it with a lid to allow the flavours to mingle with each other.
• After 15-30 minutes, heat a tawa/griddle.
• Add a few drops of water and you will see that it sizzles or dances on the tawa. Let it evaporate.
• On a medium flame, pour a ladle full of dosa batter and spread it in a circular motion.
• Do not make it thin, rather spread it to uthappams thickness or a little lesser than that.
• Using a spatula or your hands, spread the dry cauliflower masala on top of the dosa (when the batter on top of dosa is still wet).
• Gently press it with a spatula and add a few drops or a quarter tsp of oil around the dosa and on top of it.
• Ensure that you do this quickly or the dosa might get cooked and the masala won`t stick to it.
• When the bottom side is cooked, gently flip it and let it cook on the other side.
• This helps the spiced florets to get a little charred. This tastes great.
• Slide it on to a plate and serve hot with chutney or sambar.
• Recipe Courtesy: Food for 7 Stages of Life
• http://www.foodfor7stagesoflife.com/