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.
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
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.