Cauliflower Dosa Masala Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Cauliflower Dosa Masala Recipe – Authentic Indian Street Food

Hey everyone! If you’re anything like me, you absolutely love a good dosa. Crispy, golden, and filled with something delicious… what’s not to love? Today, I’m sharing a recipe that takes the humble dosa to a whole new level – Cauliflower Dosa Masala! It’s a fantastic way to sneak in some veggies and it’s bursting with flavour. I first made this for a family get-together and it was a huge hit – even my picky eaters couldn’t get enough!

Why You’ll Love This Recipe

This Cauliflower Dosa Masala is a delightful blend of textures and tastes. The soft, spiced cauliflower filling contrasts beautifully with the crisp dosa. It’s a satisfying and flavourful meal that’s perfect for breakfast, lunch, or even a quick dinner. Plus, it’s a fun way to enjoy a classic Indian street food at home!

Ingredients

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

• 2 cups dosa batter
• 1 small cauliflower, cut into florets (about 500g)
• 1 medium onion, finely chopped
• 1 teaspoon ginger garlic paste
• 2 tomatoes, chopped
• ¼ teaspoon turmeric powder (about 1g)
• 1 teaspoon chili powder (adjust to your spice preference – about 5g)
• 1 teaspoon coriander powder (about 5g)
• 1 teaspoon garam masala powder (about 5g)
• 2 tablespoons cashew paste (about 30g)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• ½ teaspoon fennel seeds
• A few curry leaves
• 1.5 tablespoons oil

Ingredient Notes

Let’s talk ingredients! A few things make this recipe extra special.

• Fennel Seeds & Curry Leaves: Don’t skip these! Tempering them in oil releases an amazing aroma and adds a lovely depth of flavour to the masala.
• Cashew Paste: This is the secret to a rich and creamy masala. It adds a subtle sweetness and luxurious texture. You can make your own by soaking cashews in warm water for 30 minutes and then blending them into a smooth paste.
• Dosa Batter: Now, dosa batter can vary quite a bit depending on where you are in South India. Some use a mix of rice and urad dal (black lentils), while others add poha (flattened rice) or even fenugreek seeds. Feel free to use your favourite homemade or store-bought batter. If you’re making your own, a classic ratio is 4:1 rice to urad dal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the cauliflower. Boil the cauliflower florets in salted, turmeric-infused water until they’re tender but still hold their shape. Drain them well and set aside.
2. Now, heat the oil in a pan over medium heat. Add the fennel seeds and curry leaves. Let them sizzle and pop until they become fragrant – this usually takes about 30 seconds.
3. Add the ginger-garlic paste and chopped onions. Sauté until the onions turn a beautiful golden brown. Patience is key here!
4. Next, toss in the chopped tomatoes and cook until they become soft and pulpy. Add all the spice powders – turmeric, chili, coriander, and garam masala – and sauté for another 2 minutes. This helps bloom the spices and release their flavours.
5. Stir in the cashew paste and salt. Cook until the oil starts to separate from the masala, indicating it’s nicely cooked.
6. Add the boiled cauliflower to the masala mixture and gently combine. Simmer for a few minutes, allowing the cauliflower to absorb all those wonderful flavours and the mixture to thicken slightly.
7. Time for the dosas! Heat a flat griddle or non-stick pan over medium-high heat. Pour a ladleful of dosa batter onto the hot griddle and spread it into a thin circle.
8. Once the dosa is golden brown and crispy around the edges, place a generous spoonful of the cauliflower masala in the center. Fold the dosa in half and serve immediately.

Expert Tips

• Don’t overcrowd the pan when making dosas. Work in batches to ensure they cook evenly and get nice and crispy.
• A well-seasoned cast iron griddle is ideal for making dosas, but a good non-stick pan works perfectly well too.
• If your dosa batter is too thick, add a tablespoon or two of water to adjust the consistency.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a plant-based dosa batter made with rice, lentils, and perhaps some oats or quinoa. You can also substitute the cashew paste with a sunflower seed paste.
• Gluten-Free Adaptation: Ensure your dosa batter is made with gluten-free ingredients. Most traditional dosa batters are naturally gluten-free, but always double-check if you’re using a pre-made mix.
• Spice Level: Adjust the amount of chili powder to suit your taste. My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This makes a wonderful offering during Ganesh Chaturthi or any South Indian festival. It’s a crowd-pleaser, I promise!

Serving Suggestions

Serve your Cauliflower Dosa Masala hot and fresh with:

• Coconut chutney – a classic pairing!
• Sambar – a lentil-based vegetable stew.
• A side of fresh, crisp vegetables like cucumber and carrots.

Storage Instructions

• Cauliflower Masala: Leftover masala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before using.
• Dosa Batter: Store leftover dosa batter in the refrigerator for up to 2 days. It may ferment slightly, so you might need to add a little water to adjust the consistency.

FAQs

Let’s answer some common questions:

• What type of oil is best for making dosas? Traditionally, groundnut oil is used, but you can also use sunflower oil, vegetable oil, or even coconut oil.
• Can I make the cauliflower masala ahead of time? Absolutely! You can make the masala a day in advance and store it in the refrigerator.
• How do I get dosas crispy? Make sure your griddle is hot enough and spread the batter thinly. A little oil around the edges helps too!
• What is the best way to store leftover dosa batter? Store it in an airtight container in the refrigerator. Don’t forget to stir it before using.
• Can I use frozen cauliflower for this recipe? Yes, you can! Just make sure to thaw it completely and drain any excess water before boiling.

Enjoy making this Cauliflower Dosa Masala! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!