Gobi Masala Dosa Recipe
Gobi Masala Dosa is a tasty and filling dosa variety for breakfast or dinner. Gobi Masala Dosa is made by stuffing gobi masala inside plain dosa making it more special. Learn to make Gobi Masala Dosa with step by step pictures.
Servings5 dosa
Ingredients
- 2 cups dosa batter (as needed)
- 1 small cauliflower (cut into small florets)
- 1 medium sized onion (chopped finely)
- 1 teaspoon ginger garlic paste
- 2 tomatoes (chopped roughly)
- 1/4 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 2 tablespoon cashew paste
- salt to taste
- coriander leaves for garnish
- oil as needed
To temper:
- 1/2 teaspoon fennel seeds
- few curry leaves
- 1 and 1/2 tablespoon oil
Instructions
- Boil water with little salt and turmeric powder, add the cauliflower florets into it and cook them till tender. Drain water and set aside. Heat oil in a pan - add fennel seeds(or powder) and curry leaves allow it to splutter.
- Then add ginger garlic paste and chopped onions fry till slightly browned. Then add tomatoes and saute till mushy and raw smell leaves. Then add chili powder, garam masala masala and coriander powder.
- .Fry till the masalas are mixed well. Add little water and allow it to boil for a minute and then saute for a minute. Add the cashewnut paste(just grind the cashews with little water to a smooth paste) and fry for a minute. Add required salt.
- Then add the cooked cauliflower florets and mix well. Cook for 2-3 minutes it becomes thick like a masala. Then add coriander leaves and one the curry becomes thick like a stuffing then switch it off.
- Make thin dosa, drizzle oil when it turns golden brown - Spoon the gobi masala and fold it. You can also fold on both sides like we see in restaurants.
Notes
I don’t have tandoori masala powder so went ahead with garam masala powder. But I recommend adding it as it gives a nice flavor to the masala.
Cut cauliflower into small florets for the masala to get blended well.
You can add 3 tomatoes too for more masala, I added only 2.
The cashew nut paste gives a rich restaurant taste to the masala so don’t skip it.
If you prefer, you can also use ghee for making the dosa. Make thin crispy dosas.
The leftover masala goes well with rotis too.You can make the recipe with mushrooms too.
Cut cauliflower into small florets for the masala to get blended well.
You can add 3 tomatoes too for more masala, I added only 2.
The cashew nut paste gives a rich restaurant taste to the masala so don’t skip it.
If you prefer, you can also use ghee for making the dosa. Make thin crispy dosas.
The leftover masala goes well with rotis too.You can make the recipe with mushrooms too.
Nutrition Facts
Gobi Masala Dosa Recipe
Amount Per Serving (60 g)
Calories 289
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 538mg23%
Potassium 242mg7%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 190IU4%
Vitamin C 28mg34%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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