Cauliflower Masala Dosa | Gobi Masala Dosa

Cauliflower Masala Dosa is a light and healthy breakfast recipe. This recipe can be an easier one but it is packed with lots of nutrition to start a happy morning. It can be a variation from the regular morning menu. And you can see your family enjoying the food since it is different from boring regular dosa. You can also add some more veggies and make your own version and still have great result.

 

Cauliflower Masala Dosa

Recipe Cuisine: South Indian | Recipe Category: Breakfast

Prep Time: 10 mins | Cooking Time: 20 mins | Serves: - 

Ingredients:

Dosa batter - as required

Cauliflower - 1, medium

Onion - 1

Tomato - 1

Ginger garlic paste - 1/2 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Garam masala - 1/2 tsp

Turmeric - 1/4 tsp

Salt - to taste

To make paste: (optional)

Cashew nut - 15

To temper:

Mustard seeds - 1 tsp

Cumin - 1/2 tsp

Fennel seeds - 1 tsp

Curry leaves - 2 sprigs

Oil - 2 tblspn

Method:

Soak the cashew in hot water for 15 mins and make a paste. This will be used to thicken the gravy.

Cut the cauliflower into small bite sized florets. Cook the chopped florets adding enough water and salt till it becomes soft. Remove from flame.

Heat a kadai, add little water. Once oil becomes hot, add in mustard seeds. When the mustard start to cracks, add in fennel sees,cumin and curry leaves.

Add in finely chopped onion and sauté till it turns translucent. Then chopped tomato goes in.

When the tomatoes turn mushy, add in ginger garlic paste and sauté for a minute to get rid of its raw smell.

Now, add chilli powder, coriander powder, garam masala, turmeric and stir fry for a minute.

Then, add the cashew paste and little amount of water. Since we have added salt while cooking cauliflower, add a pinch of salt now.

Add the cooked cauliflower and mix well. If you want, you can mash few cauliflower florets. But it is optional. Cook for 2 to 3 mins and switch of the flame. Keep aside till ready to use.

To make dosa:

Heat a skillet, pour batter using ladle with flat base and spread it in circular motion, make it as thin as possible. Pour oil over the dosa and cook on medium high flame.

Place little cauliflower masala which we prepared earlier on the middle. You can also spread the masala over the dosa evenly. Remove from skillet once cooked.

Serve hot with sambar and chutney.

Pictorial:

Keep all your ingredients ready

Cut the cauliflower into small bite sized florets. Cook the chopped florets adding enough water and salt

It is now cooked till it becomes soft. Remove from flame and keep aside until ready to use

Soak the cashew in hot water for 15 mins and make a paste. Cashew paste can be used to thicken the gravy.

Make  smooth paste with the soaked cashews adding little water

Heat a kadai, add little water. Once oil becomes hot, add in mustard seeds.

When the mustard start to crackle, add in fennel sees,cumin and curry leaves.

Add in finely chopped onion and sauté till it turns translucent.

Then chopped tomato goes in.

When the tomatoes turn mushy, add in ginger garlic paste and sauté for a minute to get rid of its raw smell.

Now, add chilli powder, coriander powder, garam masala, turmeric and stir fry for a minute to get rid of the raw aroma of the powders

Then, add the cashew paste. Adding cashew paste is optional. It helps to make it thick

and little amount of water.

Since we have added salt while cooking cauliflower, add a pinch of salt now.

Add the cooked cauliflower florets and mix well.

If you want, you can mash few cauliflower florets. But it is optional. Cook for 2 to 3 mins and switch of the flame.

Heat a skillet, pour batter using ladle with flat base and spread it in circular motion, make it as thin as possible. Pour oil over the dosa and cook on medium high flame.

Place little cauliflower masala on the middle. You can also spread the masala over the dosa evenly. Remove from skillet once cooked.

Serve hot with sambar and chutney.