Cauliflower masala roast/dosai is very popular in the south of India. It is one of our favorite dosai's to have at the restaurants. Sometimes, they add too many spices and kill the taste of cauliflower. This week at the farmers market they had a very green looking cauliflower ( no, not broccoli ) and we were enamored by its color that it landed up in our basket. I thought using it in the preparation of cauliflower masala dosai would be interesting. After a long discussion with my sister, regarding on what is added to the cauliflower masala, I had to agree that she was right and her method of not adding extra spices makes it very tasty and enhances the taste of cauliflower and keeps the food simple.
Heavy bottom pan
Measuring Cups and Spoons
Dosai Tava/ Griddle
Cauliflower - 1 whole medium size ( I used green cauliflower)
Onion - 1 sliced
Tomato - 1 medium chopped
Garlic - 2 pod
Ginger - 1 inch
Asafoetida Powder - 1/8th tsp
Chilli Powder - 1/2 tsp ( please adjust as per your spice level)
Water - 1/3 cup
Oil - 1 tbsp
Whole Green Chilli - 1
1. Heat the heavy bottom pan with oil. Add asafetida powder.
2. Add the sliced onions, salt and cook on medium heat. Cover and cook and keep mixing frequently.
3. Add tomatoes, chilli powder and water and allow to boil.
4. Add the cauliflower heads cut uniformly in small flowers. Add more salt if needed. Mix well and cover and cook for a few minutes.
5. The cauliflower must not be mushed, but rather mixed well with the onion and tomato and hold its form. Add one whole chilli and mix. This chilli will add a lot of flavor to the masala.
6. Once the water is evaporated, add cilantro and give it a toss.
7. Make thin dosai, cover and cook on one side only. When the batter is cooked spread the cauliflower masala in one half and cover it with the other side.