Dosa batter 1 cup Cauliflower (finely chopped) 1 cup Ginger garlic paste 1 tsp Onion 1 Tomato 1 Cumin seeds 1/4 tsp Curry leaves few Sambar powder 1 tsp Turmeric powder 1/4 tsp Salt to taste Oil 3 tsp
Wash the cauliflower nicely and chop them finely. Chop the onions and tomatoes very finely. In a pan add oil and throw in the cumin seeds. Add the ginger garlic paste. Saute for few minutes in a low flame till the raw smell goes. Add the curry leaves. Add in the onions. saute till they turn pink.
Add in tomatoes and cook till they becomes mushy. Add the sambar powder, salt and turmeric powder.
Cook for 3-4 minutes and add in the chopped cauliflower.
Add 1/4 cup of water to this and cook this until the cauliflower becomes tender. If needed add 2 tablespoon more water. Mash this mixture with a potato masher or with the back of the ladle.
When the water evaporates and the cauliflower mixture dries up switch off the flame. Cauliflower masala is ready for stuffing.
Heat the dosa tawa and pour in a ladle full of batter and spread it into a thin circle of dosa. Drizzle oil or ghee or butter around the dosa. Keep the flame medium. Place 2-3 tablespoon of cauliflower masala in the center of the dosa. You can either spread the masala or can just the place it in the center. When the bottom part of the dosa becomes golden brown just fold the dosa and if needed drizzle little oil and take out the dosa from pan.
Since the dosa is thin no need to flip it and cook the other side. Crispy cauliflower masala dosa is ready to serve. I served with tiffin sambar and mint chutney.
Δ
