Dosa is a universally-loved dish by people all over the country. It is but natural that there are many variations of the beloved, humble dish of dosa that are being cooked up every day. With so many kinds of onion, tomato, etc. fillings available, it is but natural that even the cauliflower will make for a delicious topping for a dosa to be a filling, complete meal.
Making the cauliflower dosa is very easy. To make the cauliflower masala, add cumin seeds, finely chopped onions, tomatoes, and salt and sauté until the mixture becomes soft and mushy. To that, add the cauliflower florets and sauté until the florets begin oozing out all the moisture/water content. Add salt, ginger-garlic paste, chilli powder, coriander powder and cook it until the final masala is a dry mixture. Add chopped coriander leaves after you take it off the stove and set it aside to cool.
To make the dosa, pour a ladle full of dosa batter on a heated, sizzling griddle – try and make it a little thicker than a regular dosa, since it will have a filling. Then, spread the cooked cauliflower masala on the dosa and add a few drops of oil and gently press it. After a few minutes, flip the dosa to let the other side cooked and add some char to the cauliflower. Slide the dosa onto a plate and serve with sambar and chutney. Yum!