Gobi Masala Dosa is a masala dosa recipe with step by step images. In gobi Masala dosa stuffing is made out of cauliflower. Dosa needs no explanation , as it famous world wide . When there is a prefix Masala with Dosa , it refers to the kind of filling that is placed inside the Dosa. Basically Dosa is a rice and dal combination , overnight fermented batter. A regular Masala Dosa is one with Potato filling. So depending on the Dosa filling various names like Gobi Masala Dosa , Paneer Masala Dosa , Schezwan Masala Dosa and Cheese Dosa comes to existence.
Dosa is regular breakfast in any South Indian home . One may see varieties of Dosa like Mysore Masala Dosa , Set Dosa , Methi | Vendhaya Dosa , Rava Dosa ,Paper Dosa, Neer Dosa , Adai and Pesarattu . I often do all the varieties of Dosa for breakfasts but never thought of clicking the pictures. As there was ,requests from many , thought of posting a Dosa Recipe. I'll share all the Dosa varieties recipes soon.
At home , we prepare different kind of batter for making different Dosa's. Masala Dosa should be crispy from outside and soft inside. I have shared the Masala Dosa Batter recipe in Mysore Masala Dosa Post . Here I'm sharing the recipe of Gobi Masala / Cauliflower Masala that is used as a filling for Gobi Masala Dosa.
Other South Indian Breakfast recipes on blog are : Pesarattu , Instant Oats Dosa , Rava Idli ,Medu Vada , Instant Paddu , Pongal , Bisi Bele Bath , Poori Saagu , Lemon Rice and Puliyogare .
RECIPE CARD FOR GOBI MASALA DOSA
Recipe
Gobi Masala Dosa
Ingredients
- 5 cups Masala Dosa Batter
- 2 cups Cauliflower small florets
- 2 no Onions , medium size , finely chopped
- 1 no Tomato , regular size , finely chopped
- 1 no Potato , medium size ,boiled and mashed
- 2 no Green chillies
- 1 inch Ginger
- 6-7 no Garlic Cloves
- 5-6 no Whole cashews
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red chilli powder
- 1 teaspoon Coriander powder
- ½ teaspoon Fennel Seeds Powder
- ½ teaspoon Garam Masala
- 1.5 tablespoon Cooking Oil
- 1 teaspoon Salt or as required
- ½- ¾ Cup Water
- 2 tablespoon Coriander leaves Chopped
- Ghee / Oil for roasting Dosa , as required
Instructions
Preparations
- Clean and cut the cauliflower , separate into small florets about 2 cups and set aside.Bring water to rolling boiling and add cauliflower florets.
- Add ¼ teaspoon turmeric water and ½ teaspoon salt , cook for 2 minutes and turn off the heat.
- Using a colander drain all water and keep the cauliflower florets aside.
- Soak 5 cashews in little water for 10 minutes , drain water and blend cashews into fine paste.
- Boil 1 medium size potato , peel skin and mash into very smooth and set aside.
- In a blender or mixer jar , blend 2 green chillies , 1 inch ginger and 6-7 medium size garlic cloves into fine paste , keep it aside.
To make Gobi/ Cauliflower Filling
- In a pan , heat 1.5 tablespoon of oil, add ¾ cup finely chopped onions, fry them till translucent.
- Add in prepared green chilli ,ginger and garlic paste , fry till raw smell goes off.
- Now add in ½ cup finely chopped tomatoes, mix well.
- Add in turmeric powder , red chilli powder , coriander powder , fennel powder and garam masala , mix well everything .
- Now add blanched cauliflower florets and mix well.
- Take about ½ cup of water and add into the the masala , add salt and continue to cook on medium heat.
- Add in the prepared cashew paste , blender rinsed water ( about ¼ cup) and mix well.
- Now add in well mashed boiled potato, mix well everything .
- Close the lid and cook on a medium heat ,till water gets absorbed and looks like a thick gravy. ( It still thickens once after it cools down)
- Turn off the heat , add chopped coriander leaves and mix well.
Preparing Dosa and Assembling
- Heat a Dosa Griddle / Non Stick tawa , Pour ladleful of batter and swirl and spread the batter ,to make round Dosa.
- Drizzle a spoonful of ghee / oil to roast dosa and allow it to cook on medium to high heat.
- Once it's cooked completely and base looks crispy and golden brown colour , take ⅓ cup of gobi filling , place at center and spread to half of the dosa
- Fold the Dosa and serve hot with Chutney and Sambar.
Step by Step Directions for Making of Gobi Masala Dosa:
Preparations:
Clean and cut the cauliflower , separate into small florets and set aside.
Bring water to rolling boiling and add cauliflower florets. Add ¼ teaspoon turmeric water and ½ teaspoon salt.
Cook for 2 minutes, once it comes to boil turn off the heat.
Using a colander drain all water and keep the cauliflower florets aside.
Soak 5 cashews in little water for 10 minutes , drain water and blend cashews into fine paste.
Boil 1 medium size potato , peel skin and mash into very smooth and set aside.
In a blender or mixer jar , blend 2 green chillies , 1 inch ginger and 6-7 medium size garlic cloves into fine paste , keep it aside.
To make Gobi Filling:
In a pan , heat 1.5 tablespoon of oil, add ¾ cup finely chopped onions, fry them till translucent.
Add in prepared green chilli ,ginger and garlic paste , fry till raw smell goes off.
Now add in ½ cup finely chopped tomatoes, mix well.
Add in turmeric powder , red chilli powder , coriander powder , fennel powder and garam masala , mix well everything .
Now add blanched cauliflower florets and mix well.
Take about ½ cup of water and add into the the masala , add salt and continue to cook on medium heat.
Add in the prepared cashew paste , blender rinsed water ( about ¼ cup) and mix well.
Now add in well mashed boiled potato, mix well everything .
Close the lid and cook on a medium heat ,till water gets absorbed and looks like a thick gravy. ( It still thickens once after it cools down)
Turn off the heat , add chopped coriander leaves and mix well.
Make Dosa and Assemble:
Heat a Dosa Griddle / Non Stick tawa , Pour ladleful of batter and swirl and spread the batter ,to make round Dosa.
Close the lid and cook for a minute , open the lid drizzle a spoonful of ghee / oil to roast dosa and allow it to cook on medium to high heat.
Once its cooked to crispy golden brown , take ¼ cup of gobi filling and place at center .
Fold the Dosa and serve hot with Chutney and Sambar.
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