Cauliflower Masala Dosa | Gobi Masala Dosa
Cauliflower masala is a very good compliment to any Dosa!
I first tasted Cauliflower Masala Dosa | Gobi Masala Dosa in A2B(Adyar Anandha Bhavan) and it was so yummy and whenever I visited A2B, now I never forget to order this yummy Gobi Masala dosa. The masala filling with Cauliflower is very simple and easy to make and its so tasty and makes a normal ghee roast much more enticing.
Most of us have Dosa/Idli batter handy at any time in our refrigerator. So its just matter of time to make Cauliflower masala and stuff inside the dosa and serve the crispy and yummy dosa. First we need to boil the florets in turmeric water that will get rid of any germs. Then its our usual onion-tomato masala that we need to prepare and finally toss the florets in the masala and our filling will be ready in minutes. The masala should be thick but not too dry too.
While making dosa, first we need to spread the batter to thin dosa and keep the flame in medium and pour oil / ghee. Ghee makes the dosa even more crispier than oil. Also once the dosa is cooked for a minute, use the spatula to scrape out excess batter. This will ensure thin and crispy dosa. Since the dosa is thin and crispy, we don’t need to flip to other side. We can just place the filling in middle and close it.
Other Dosa Varieties to Try:
Recipe Card
Cauliflower Masala Dosa | Gobi Masala Dosa
Ingredients
Cooking Cauliflower
- 1 Cup Cauliflower Florets 1 cup = 250 ml
- 1/4 tsp Turmeric Powder
- 1/2 tsp Salt
Grinding Ingredient
- 2 tbsp Cashew
For Tempering
- 2 tbsp Oil
- 1 tsp Fennel Seeds
- 2 Green Chili Slit
- Few Curry Leaves
- 1 tbsp Ginger-Garlic Paste
Masala Ingredients
- 1 Onion Finely Chopped
- 1 Tomato Finely Chopped
- 1 tsp Salt As Needed
- 1/2 tsp Garam Masala
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder
- Coriander Leaves For Garnishing
For making Dosa
- 1 cup Dosa Batter
Instructions
Lets Start with Blanching Cauliflower
- Boil 2 Cups of water with turmeric powder and salt
- Cut the cauliflower into bite sized florets. Add the cauliflower florets and let it cook for 2-3 minutes and switch off the flame
Grinding Process
- Take the cashews in a mixer jar and grind it to smooth paste by adding 2 tbsp of water and set it aside
Tempering Process
- Heat oil in a pan. Add fennel seeds and allow it to sputter. Then add green chili, curry leaves and sauté for few seconds.
- Now add ginger-garlic paste and sauté for a minute to get rid off the raw smell
- Time to add chopped onions. Sauté the onions till translucent
- Then add tomato to the pan. Add salt, Coriander powder, red chili powder and garam masala and add 1/2 cup water and cook the masala till the oil oozes out
- Then add the cashew paste which will make the masala to get thicken
- Now time to add the blanched florets and mix gently. Keep the masala in flame till it becomes thick (for about 5 minutes in medium flame) and then garnish with coriander leaves and switch off the flame
Let's make the Dosa
- Heat a tawa. Once the tawa is hot, pour a ladle of dosa batter and spread it to thin dosa.
- Pour a teaspoon of oil or ghee and cook the dosa in low flame. When the dosa is half-cooked, scrape out the excess batter and cook till dosa is crispy
- Keep 2 tablespoon of filling in the middle of cooked dosa and gently close bring one end of the dosa to seal the filling
- Serve the delicious Cauliflower Masala Dosa (Gobi Masala Dosa) with chutney or sambar or Idli Podi and enjoy the yummy Dosa!
Video
Notes
- Cooking Dosa with Ghee makes it even more crispier and yummy
- We can add peanut paste or almond paste instead of cashew paste
- We can add cooked potato along with Cauliflower. This will make masala more tastier but also makes it very heavy.
- For Masala Dosa, usually we cook only one side of the dosa. We usually spread the dosa very thin, cook one side only and stuff the masala. This will help to get a crispier dosa
- Heat the tawa, then apply the oil and dosa batter. This will help to spread the batter easily throughout the tawa.
Nutrition
Method with Step by Step Pictures:
LETS START WITH BLANCHING CAULIFLOWER
- Boil 2 Cups of water with turmeric powder and salt
- Add the cauliflower florets and boil for 2-3 minutes and switch off the flame
GRINDING PROCESS
- Take the cashews in a mixer jar and grind it to smooth paste and set it aside
TEMPERING PROCESS
- Heat oil in a pan. Add fennel seeds and allow it to sputter. Then add green chili, curry leaves and sauté for few seconds.
- Now add ginger-garlic paste and sauté for a minute to get rid off the raw smell
- Time to add chopped onions. Sauté the onions till translucent
- Then add tomato to the pan. Add salt, Coriander powder, red chili powder and garam masala and add 1/2 cup water and cook the masala till the oil oozes out
- Then add the cashew paste which will make the masala to get thicken
- Now time to add the blanched florets and mix gently. Keep the masala in flame till it becomes thick and then garnish with coriander leaves and switch off the flame
- Heat a tawa. Once the tawa is hot, pour a ladle of dosa batter and spread it to thin dosa.
- Pour a teaspoon of oil or ghee and cook the dosa in low flame. When the dosa is half-cooked, scrape out the excess batter and cook till dosa is crispy
- Keep 2 tablespoon of filling in the middle of cooked dosa and gently close bring one end of the dosa to seal the filling
- Serve the delicious Cauliflower Masala Dosa (Gobi Masala Dosa) with chutney or sambar or Idli Podi and enjoy the yummy Dosa!
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