Cauliflower masala dosa

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 3 based on 100 votes
3
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Calcutta Fish Kedgeree, Best Hyderabadi dum biryani, Easy Vegetable Hakka Noodles

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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/