Cauliflower Masal Dosai/ Cauliflower Masal Roast Using A Green Cauliflower

Cauliflower masala roast/dosa is very popular in the south of India. It is one of our favorite dosa'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 dosa 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.

Gadgets:

Heavy bottom pan
Measuring Cups and Spoons
Sauteing Spoon
Dosa Tava/ Griddle
Spatula
Lid






Ingredients:

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
Chili Powder - 1/2 tsp ( please adjust as per your spice level)
Salt
Water - 1/3 cup
Oil - 1 tbsp
Whole Green Chili - 1


Preparation:

1. Heat the heavy bottom pan with oil. Add asafotida powder.

2. Add the sliced onions, salt and cook on medium heat. Cover and cook and keep mixing frequently.

3. Add tomatoes, chili 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 chili and mix. This chili 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 dosa, 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.