Cauliflower Masala Dosa Recipe | Gobi Masala Dosa | Cauliflower Dosa | Easy Breakfast Ideas

Monday, August 26, 2013

Cauliflower Masala Dosa Recipe | Gobi Masala Dosa | Cauliflower Dosa | Easy Breakfast Ideas

We had a lovely weekend, we took Happy to a nearby children's park. She was excited after seeing so many kids and enjoyed playing in the slide with Jany's support. And, we captured the lovely moments of Happy with a Deer which came close to her, she even touched the ears of the Deer. The day ended without clicking, cooking and editing. Coming to today's recipe, I am sharing a simple and yet interesting tiffin. Yes, it's Cauliflower dosa. I love cauliflower in any form and this cauliflower dosa goes very well with coconut chutney. It can be had without any side dish as well. Check out my Potato stuffed Masala dosa too.

Final Pictures Updated on 5th July 2016

Ingredients:

Dosa batter - for 5 to 6 dosa

Oil/Ghee - as required(To drizzle)

For the Cauliflower Masala:

Cauliflower florets - 6 to 7(Big florets)

Big Onion - 1

Tomato - 1 large

Coriander Powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Chilli Powder - 1 tsp

Ginger garlic paste - 1/2 tsp

Green Chilli - 1(optional)

Coriander leaves - few

Salt - as required

To Temper:

Oil - 1 tsp

Mustard - 1/2 tsp

Curry leaves - few

Method:

1. Cut the cauliflower florets from its head and rinse it under running water. Parboil it with turmeric powder and salt. Drain the water and once it is cool, cut the florets into small pieces as shown in the picture below.

2. Meanwhile puree the tomato and slice the onions. In a pan, add some oil and allow the mustard, curry leaves to crackle. Then add the chopped onions and saute it. Once the onions are transparent add the ginger garlic paste, green chilli. Along with this add the pureed tomato and saute well until the raw smell leaves.

3. Now add the chilli powder and coriander powder at this stage. Since we cooked the cauliflower with turmeric powder, it is not required to add it now. Then mix the chopped cauliflower and stir well until the cauliflower is coated with the masala. Sprinkle the chopped coriander leaves. The cauliflower masala is ready.

4. Place the dosa tawa on the stove, keep it in medium flame. Once it is hot enough, pour a ladle full of batter in the center of the tawa and spread it outwards in a circular motion to form dosa. Drizzle some oil/ghee on top of the dosa. Cover and cook the dosa with a lid. Once the dosa is almost done, remove the lid and spread some cauliflower masala on one side.

5. Cook the dosa for a few more seconds and fold it as shown below and serve.

Enjoy the stuffed cauliflower masala dosa with coconut chutney or any chutney of your choice. Check out Egg dipped cauliflower and Gobi Manchurian for more cauliflower recipes.

Points to remember:

The stuffing that we prepared for this dosa can be served with chapathi or poori as a side dish.
You can also add cashew paste with the masala to make it rich.
If you prefer to add garam masala powder then add 1/2 tsp and skip coriander powder.(I have not added it)

Warm Regards,
Happy's Cook - Divya