Cauliflower masala dosa
Cauliflower masala dosa with a paper thin dosa wrapping inside gobi tossed in a lip smacking masala. the flavor lingers in your hands and mouth!
Servings: 3 people
Ingredients
- Idli dosa batter as needed
- 1 Cauliflower Small head
- 1 Onion chopped
- 2 Tomato chopped
- 8 Cashew nuts optional
- 1 teaspoon Red chilli powder
- 2 teaspoon Coriander powder
- ½ teaspoon Garam masala powder
- ¾ teaspoon Kitchen king masala powder
- ⅛ teaspoon Turmeric powder optional
- 1 teaspoon Fennel seeds
- ¼ cup Coriander leaves chopped
- 2 tablespoon Oil
- Salt
Instructions
- Cut cauliflower into bite sized florets. Boil water with a teaspoon of salt and keep this florets immersed till need.
- Heat a pan with oil, temper with fennel.
- Add chopped onion and fry till transparent.
- After that, add chopped tomatoes, coriander leaves.
- Fry till mushy and add all the masala powders along with salt.
- Grind the cashews with little water, add it to the masala and give it a fry for 2 minutes in medium low flame. (If you want, you can skip this step)
- Add the cauliflower drained from water.
- Sprinkle some water and cook covered until the cauliflower gets cooked. Let the masala be neither too dry nor too runny.
- To make dosa, spread the dosa thin and cook until crisp in medium flame with little oil drizzled over..
- No need to flip the dosa, just spread little masala over one half and close by covering the other half of the dosa over the masala.
Notes
- Make dosa and wait for it to get cooked. Then place masala lastly.