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cauliflower masala dosa
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5 from 3 votes

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!
Prep Time15 minutes
Cook Time30 minutes
Course: Breakfast
Cuisine: Indian
Servings: 3 people


  • 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
  • teaspoon Turmeric powder optional
  • 1 teaspoon Fennel seeds
  • ¼ cup Coriander leaves chopped
  • 2 tablespoon Oil
  • Salt


  • 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.


  • Make dosa and wait for it to get cooked. Then place masala lastly.