Cauliflower masala dosa

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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!

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  • 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