They say the best cooking comes out of planning with little or no ingredients in the pantry with little time left…and this was just the case with me. I had a big bunch of cauliflower florets and dosa batter and I was wondering If I should try and make a spicy masaal for dosa. I had no potatoes so I knew I pretty much had no luck there! If there was any hope of making any filling with the cauliflower I had to mash it up. I also needed some form of a binding agent so I knew tomatoes…I remember having cauliflower masal with pieces of cashews dunked in them but decided to make it in to a paste. Armed with this basic knowledge and inspired feverishly by Anu I attempted this spicy Cauliflower Dosa and I was in heaven. The masal as it gets cooked smells so amazing that I couldn’t wait to taste it on the dosas! Tasted even more amazing the next day as a filling for sandwiches! Its an amazing side for rotis and parathas….Try it and then there is no looking back…I mean really…
1 Cup Finely chopped Onions.
2 Medium Vine Tomatoes chopped finely.
1-1 1/2 Cups Shredded Cauliflower.
8 Pods Garlic peeled and cut in half lengthwise.
2 Tsp Ginger.
2 Green Chilies slit lengthwise.
1/4 Tsp Turmeric.
1/2 Tsp Red Chilli Powder.
1/2 Tsp Dhania Powder.
1/2 Tsp Vethal Kuzhambu Powder or Sambar Powder.
1/2 Tsp Rasam Powder.
1 Tbsp Cashew ground to a powder.
Mustard, Curry Leaves, 1 Tsp Cumin Seeds, 3 Red Chilies.
- In a flat bottomed pan, add 2 tsp of oil and when hot pop in mustard seeds and cumin. When they splutter away to glory add in the red chilies, curry leaves and the hing.
- Now add the flavorings – Garlic, Ginger, and saute well until the garlic turns a dull brown.
- Keep your flame on medium low so that the garlic does not burn.
- Toss the diced onions and wait until they turn translucent , follow up with chopped tomatoes and the cashew paste.
- Give it a good mix.
- Now add the shredded cauliflower to the kadai and mix well.
- Spices form the base for the defined taste of this masaala filling and we add all of them next – Turmeric, Red Chilli Powder, Sambar Powder, Rasam Powder and salt.
- Stir in all the spice powders and allow to cook well until the contents turn mushy.
- Pick out your favorite ladle or masher and mash the contents well until they fuse to form a homogeneous mixture.
- The onions, chilies, cauliflower and the tomatoes simply become one mushy goodness!
- Add a spoon of ghee at this stage and allow it to complete the cooking. I found that adding the ghee at this point completely enhances the flavor to a different level!!!
- Garnish with chopped cilantro and transfer to an air tight vessel.
- This is a great filling for Dosa, chappatis and parottas, or bread to make yummy sandwiches.
ASSEMBLING THE MASAAL DOSA:
- Keep the dosa batter ready and turn on the tava and grease the tava pan.
- With the help of a dosa ladle or a little cup. scoop out a portion of the batter and slowly spread the dosa to a thin layer. This is important as we do not turn it around and cook it on the other side.
- Add oil or ghee and immediately spread out the cauliflower masala as a thin layer over the dosa.
- Allow a couple minutes to cook and gently pry out the dosa. Fold it in half and serve on the platter with delicious Andhra Tomato Chutney or Coconut Chutney.