This is a type of stuffed dosa with spicy cauliflower masala. This Cauliflower masala is a very good compliment to any Dosa and it tastes very different and yummy. A very good change of taste from the regular Potato masala dosa variety.....
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Ingredients for making Spicy Gobi (Cauliflower) Masala:
Cauliflower florets 15 to 20
Thinly sliced onions from 2 onions and chopped Capsicum few pieces
Finely chopped tomatoes from 1 tomato
Garlic ginger paste 2 tea spoons
Green chillies chopped 1 tea spoon
Red chilli powder 1 tea spoon
Garam masala powder 1/2 tea spoon
Cumin seeds 1 tea spoon
Curry leaves and coriander leaves chopped 2 tea spoons
Boiled and mashed potatoes 2
Oil 2 tb spoons
How to make Spicy Gobi (Cauliflower) Masala:
Boil the Cauliflower florets in a vessel of water till they are half boiled. Drain the water and keep them aside. Make them to small florets if in bunch.
Heat a wok with oil. Add the cumin seeds. After they splutter fry the onions and green chillis till the onions become soft. Now fry the garlic ginger paste. Add the tomatoes and stir well and keep frying till they become mushy. Add capsicum and stir for a while.
Add salt, chilli powder, garam masala powder and mix well. Now add the cauliflower and mix well. Sprinkle handful of water and cook the vegetable till it becomes soft. Finally add the mashed potatoes, curry leaves and coriander leaves and mix well . Now the stuff is ready to spread on Dosa.
Heat a non stick dosa tawa and make thin dosa spreading a ladle of batter. Drizzle oil. Once it is cooked flip it to the other side.
When both the sides are cooked and becomes crispy place 2 tb spoons of the masala in the centre and fold the dosa. Serve it as folded are cut them in to pieces and serve hot.
How to make Dosa batter for any Masala Dosa?
Soak 4 cups of parboiled rice, 1 cup of raw rice, 1/2 tea spoon of fenugreek and 2 cups of Urad dal in water together for 5 hours. After 5 hours wash them well and grind in a mixie or grinder to fine and smooth batter to pouring consistency adding water. Allow the batter to ferment for 8 hours and then refrigerate. Now the dosa batter is ready to make any type of masala dosa.
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