It is finally raining in Coimbatore too and we are totally loving it!! Though a bit late this time, it is pouring and the mornings are always cloudy and chill. And I feel like eating deep fried snacks all the time...blame it on the weather I say :)
Coming to todays recipe : Next to masala dosa I love gobi masala dosa the best esp the curry which makes it all the more tasty.When I saw this recipe I immediately bookmarked and finally made it few weeks back. I always struggle to click dosa varieties this time making dosa was a challenge too....Even the daily making dosa tests my patience when I make it esp for clicking ;) Haha But after 4 dosas I got the perfect golden brown dosa for the clicks as I wanted :)
- Dosa Batter - as required
- Cauliflower - 1 cut into bite sized florets(2 cups)
- Onion - 1 chopped finely
- Ginger Garlic Paste - 1 tbsp
- Tomatoes - 2 chopped roughly
- Turmeric powder- 1 tsp
- Chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Garam Masala powder / Tandoori Masala Powder - 1 tsp
- Cashew paste - made from 10 whole cashews
- Salt - to taste
- Coriander leaves - 2 tsp chopped finely for garnishing
- Oil - required for making dosa
To temper:
- Fennel Seeds ( Sombu) - 1 tsp (I used powdered)
- Curry leaves - few
- Oil - 1.5 tbsp
Method:
1.Boil water with little salt and turmeric powder, add the cauliflower florets into it and cook them till tender.Drain water and set aside. Heat oil in a pan - add fennel seeds(or powder) and curry leaves allow it to splutter.
2.Then add ginger garlic paste and chopped onions fry till slightly browned. Then add tomatoes and saute till mushy and raw smell leaves. Then add chilli powder, garam masala masala and coriander powder.
3.Fry till the masalas are mixed well. Add little water and allow it to boil for a minute and then saute for a minute.Add the cashewnut paste(just grind the cashews with little water to a smooth paste) and fry for a min.Add required salt.
4.Then add the cooked cauliflower florets and mix well. Cook for 2-3mins it becomes thick like a masala. Then Add coriander leaves and one the curry becomes thick like a stuffing then switch it off.
5.Make thin dosa, drizzle oil when it turns golden brown - Spoon the gobi masala and fold it.You can also fold on both sides like we see in restaurants.
Serve with any chutney of your choice.We like it with coconut ginger chutney. You can also have it with tiffin sambar or tomato onion chutney.
We had the gobi dosa for breakfast and had the leftover gobi masala with rotis for dinner, it was a yummy combination. Try this for yourself and am sure you will not stop with one dosa :)
So what is your favourite stuffed dosa variety?
My Notes:
- I dont have tandoori masala powder so went ahead with garam masala powder. But I recommend adding it as it gives a nice flavour to the masala.
- Cut cauliflower into small florets for the masala to get blended well.
- The orginal recipe calls for 3 tomatoes, I added only 2.
- The cashewnut paste gives a rich restaurant taste to the masala so dont skip it.
- If you prefer, you can also use ghee for making the dosa. Make thin crispy dosas.
- The leftover masala goes well with rotis too.You can make the recipe with mushrooms too.
