Ingredients

• Dosa batter - As much as required
• 1 - Cauliflower, cut into bite-sized florets
• 1 - Onion, chopped finely
• 1 tbsp - Ginger-garlic paste
• 2 - Tomatoes, chopped roughly
• 1 tsp - Turmeric powder
• 1 tsp - Chilli powder
• 1 tsp - Coriander powder
• 1 tsp - Garam masala powder / Tandoori masala powder
• 10 - Cashewnuts, ground in to a paste
• Salt - to taste
• 2 tsp - Coriander leaves, chopped finely for garnishing
• Oil - As required for making the dosa
• 1 tsp - Fennel Seeds ( Sombu)
• A few curry leaves
• 1.5 tbsp - Oil

How to Make Gobi Masala Dosa

• Boil water with a little salt and turmeric powder. Add the cauliflower florets into it and cook them till tender.
• Drain water and set aside.
• Heat oil in a pan and add fennel seeds and curry leaves and allow it to splutter.
• Then add ginger-garlic paste and chopped onions. Fry till slightly browned.
• Then add tomatoes and saute till mushy and raw smell leaves.
• Then add chilli powder, garam masala powder and coriander powder.
• Fry till the masalas are mixed well.
• Add a little water and allow it to boil for a minute and then saute for a minute.
• Add the cashewnut paste and fry for a minute. Add salt as per taste.
• Then add the cooked cauliflower florets and mix well.
• Cook for 2-3 minutes till the mixture turns thick, like a masala.
• Then add coriander leaves and take off from flame.
• Make thin dosas and add the gobi masala in the centre, with the dosas folded over to cover.
• Recipe courtesy: Sharmi's Passions