Go Back
–+ servings
Cauliflower Masala Dosa | Gobi Masala Dosa
Print Recipe
4.29 from 7 votes

Cauliflower Masala Dosa | Gobi Masala Dosa

Restaurant style Cauliflower Masala Recipe !. The soft, creamy and spicy cauliflower masala with crispy dosa taste divine. Healthy and tasty Cauliflower Masala stuffed inside crispy and tasty Dosa makes Cauliflower Masala Dosa | Gobi Masala Dosa so special.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Indian, South Indian, Tamilnadu
Servings: 4 people
Calories: 210kcal
Author: Sowmya Venkatachalam

Ingredients

Cooking Cauliflower

  • 1 Cup Cauliflower Florets 1 cup = 250 ml
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Salt

Grinding Ingredient

  • 2 tablespoon Cashew

For Tempering

  • 2 tablespoon Oil
  • 1 teaspoon Fennel Seeds
  • 2 Green Chili Slit
  • Few Curry Leaves
  • 1 tablespoon Ginger-Garlic Paste

Masala Ingredients

  • 1 Onion Finely Chopped
  • 1 Tomato Finely Chopped
  • 1 teaspoon Salt As Needed
  • ½ teaspoon Garam Masala
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Red Chili Powder
  • Coriander Leaves For Garnishing

For making Dosa

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 tablespoon 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 ½ 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

  1. Cooking Dosa with Ghee makes it even more crispier and yummy
  2. We can add peanut paste or almond paste instead of cashew paste
  3. We can add cooked potato along with Cauliflower. This will make masala more tastier but also makes it very heavy.
  4. 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
  5. Heat the tawa, then apply the oil and dosa batter. This will help to spread the batter easily throughout the tawa. 

Nutrition

Serving: 1Dosa | Calories: 210kcal | Carbohydrates: 24g | Protein: 3g | Fat: 24g