Cauliflower Masala Dosa(i) / Gobi Masala Dosa

Dosa is an all time favorite tiffin item in many households. But the regular dosas with chutney or sambar will bring the boredom soon. Also same goes with the potato masala dosa. Though its a most loved food of all age group, a change once in a while is good for the taste buds. 

I made this cauliflower masala dosa for a change from regular dosas. This spicy dosa goes well with chutney and sambar. If you are dosa fan, then you will definitely love the cauliflower dosa and coconut chutney combo. 

Don't forget a filter coffee after this spicy dosa!!!

Ingredients:

Cauliflower florets - 1 cup
Onion - 1/2 of 1 big onion
Tomato - 1 big
Ginger, Garlic chopped - each 1 tsp
Dhaniya powder - 1 tsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tbsp
Green chilli - 1 stilted
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 5 to 6
Coriander chopped - 1 tbsp
Salt 
Oil - 1 1/2 tbsp

Method:

For Cauliflower Masala:

Wash and chop  the cauliflower into small florets. 

Boil water in a pan and add the florets to the boiling water. Sprinkle some salt and cook till the florst turn soft. (don't overcook, the cauliflower will turn mushy)  
Remove and drain the water. Keep aside.

Heat oil in a pan, add mustard seeds, when it splutters add cumin seeds and fry for few seconds.
Add chopped onion, curry leaves, green chilli and ginger garlic and fry till the onion turn light brown.

Add the tomato and fry for a minute.
Now add all the powders, chilli, dhaniya, turmeric and salt.

Fry for 5 min and add the  cooked florets. 

Now turn the flame to medium low and fry the masala till it get cooked well. (Approx 15 min)

Once you see the oil oozing out from the masala, chop the coriander and sprinkle over it. (I forgot, then added while making dosa)

Give a quick fry and remove from the flame.

For Dosa:

Heat the dosa pan. 
Once it is ready to use, pour a ladle full of dosa batter and spread it in circular motion using the ladle. 

Sprinkle some oil (preferably sesame oil). once it turn crisp and you see brown parts, turn it to the other side using a dosa ladle. 

Wait for few seconds and turn the dosa(before it turn crisp), place the masala and close it in crescent moon shape.

Cook on both side till it turn crisp.  
Remove and serve hot with any chutneys or sambar. Coconut chutney goes well with this cauliflower masala dosa.

Here is the link for making Dosa batter

Note:
The taste of the dosa depend on the cauliflower, if it overcooked the masala will turn mushy. If it not cooked well, it gives a raw crunch taste.
Depend on the nature of the cauliflower the cooking time may differ. So half cook while boiling in water, then check if it cooked well in the last stage of making masala. 
You can use microwave for cooking the cauliflower.
You can add ginger garlic pasted instead of whole ginger garlic.