Tofu Masala Dosa Recipe – Cinnamon & Spice Infused Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Tofu Masala Dosa Recipe – Cinnamon & Spice Infused Indian Street Food

Hello friends! If you’re anything like me, you absolutely love a good dosa. Crispy, golden, and filled with something delicious… what’s not to love? I’m so excited to share my take on this classic Indian street food – a Tofu Masala Dosa with a wonderfully fragrant twist! It’s packed with protein, bursting with flavour, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average masala dosa. We’re taking things up a notch with a unique spice blend featuring cinnamon, cloves, and fennel seeds. It adds a warmth and complexity that’s seriously addictive. Plus, we’re using tofu as a filling – a fantastic way to get a protein boost and enjoy a lighter, yet equally satisfying, meal. Trust me, even the most dedicated potato masala fans will be converted!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup Scrambled Tofu (about 200g)
• 1 Cinnamon stick (about 3 inches)
• 2 Cloves
• 1/2 tsp Fennel Seeds
• 1 tbsp Cooking Oil (sunflower, vegetable, or coconut oil work well)
• 2 Big Onions, finely chopped (about 300g)
• 1 Tomato, finely chopped (about 150g)
• 1 tsp Ginger-Garlic Paste
• 1 tsp Red Chili Powder (adjust to your spice preference!)
• 1/8 tsp Turmeric Powder
• 1/2 tsp Garam Masala
• As needed Idli/Dosa Batter (about 2-3 cups)

Ingredient Notes

Let’s talk ingredients! The spice blend is key here. Don’t skip the cinnamon, cloves, and fennel – they create a truly special flavour profile. I love grinding my own spices for maximum freshness, but pre-ground works in a pinch.

Now, about that dosa batter. Traditionally, it’s made from a fermented batter of rice and urad dal (black lentils). The ratio varies regionally – some prefer a 2:1 rice to dal ratio for a crispier dosa, while others go for 3:1 for a softer one. You can find pre-made batter in most Indian grocery stores, or easily make your own if you’re feeling ambitious!

And finally, the tofu! I prefer using firm or extra-firm tofu for this recipe. It holds its shape beautifully when scrambled.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the tofu. Finely scramble it using your hands or grate it. Set it aside – we’ll add it later.
2. Next, chop your onions and tomatoes. And don’t forget to grind that cinnamon, cloves, and fennel seeds into a powder. A small spice grinder or even a mortar and pestle works great.
3. Heat the oil in a pan over medium heat. Add the ground spices and sauté for about 30 seconds, until they become fragrant. This step is so important – it really wakes up the flavours.
4. Add the ginger-garlic paste and sauté for another minute, until the raw smell disappears.
5. Now, toss in the chopped onions and a handful of fresh curry leaves (if you have them!). Cook until the onions are translucent and softened.
6. Add the chopped tomatoes, red chili powder, turmeric powder, and garam masala. Cook until the tomatoes are mushy and everything is well combined.
7. Stir in the scrambled tofu and cook for about 5 minutes, allowing the flavours to meld together. Give it a taste and adjust the salt as needed. Finish with a sprinkle of fresh coriander leaves.
8. Time for the dosas! If your idli/dosa batter is too thick, thin it out with a little water. Heat a flat griddle or non-stick pan over medium-high heat. Pour a ladleful of batter onto the hot griddle and quickly spread it thinly in a circular motion.
9. Drizzle a little oil around the edges of the dosa. Cover and cook for about a minute, until the dosa is crisp and golden brown.
10. Spread a generous portion of the tofu masala onto the dosa. Fold it over and serve immediately with your favourite chutney and sambar!

Expert Tips

• Don’t overcrowd the pan when making the dosas. Work in batches to ensure they cook evenly.
• A well-seasoned cast iron griddle is ideal for making crispy dosas, but a good non-stick pan will work too.
• For extra flavour, add a pinch of asafoetida (hing) to the oil when sautéing the spices.

Variations

• Vegan Adaptation: This recipe is already vegan!
• Gluten-Free Adaptation: Just make sure your dosa batter is certified gluten-free.
• Spice Level: Want more heat? Add an extra pinch of red chili powder or a finely chopped green chili to the masala. For a milder flavour, reduce the chili powder or omit it altogether.
• Festival Adaptations: This makes a fantastic breakfast or brunch option for celebrations! My family loves it on special occasions.

Serving Suggestions

Tofu Masala Dosa is best enjoyed hot and fresh! Serve it with:

• Coconut Chutney
• Tomato Chutney
• Sambar (lentil-based vegetable stew)
• A side of fresh coriander leaves and lime wedges

Storage Instructions

Leftover tofu masala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before using. Dosas are best eaten immediately, but you can store leftover batter in the fridge for a couple of days.

FAQs

1. Can I use store-bought dosa batter?

Absolutely! It’s a great time-saver. Just check the expiration date and give it a good stir before using.

2. What is the best way to crumble tofu for this recipe?

I find using my hands works best – it gives you more control over the texture. You can also grate it using a box grater.

3. Can I adjust the spice level of the masala?

Definitely! Feel free to adjust the amount of red chili powder to suit your taste.

4. What chutneys and sambar pair best with Tofu Masala Dosa?

Coconut chutney and sambar are classic pairings. Tomato chutney also adds a lovely tangy flavour.

5. How can I make the dosa extra crispy?

Make sure your griddle is hot enough, and use a thin layer of oil. Covering the dosa while it cooks helps trap steam and create a crispier texture.