Ingredients:

• Dosa batter – As much as required
• 1 – Cauliflower, cut into bite-sized florets
• 1 – Onion, chopped finely
• 1 tbsp – Ginger-garlic paste
• 2 – Tomatoes, chopped roughly
• 1 tsp – Turmeric powder
• 1 tsp – Chilli powder
• 1 tsp – Coriander powder
• 1 tsp – Garam Masala powder / Tandoori masala powder
• 10 – Cashewnuts, ground in to a paste
• Salt – to taste
• 2 tsp – Coriander leaves, chopped finely for garnishing
• Oil – As required for making the dosa
• 1 tsp – Fennel seeds ( Sombu)
• A few Curry leaves
• 1.5 tbsp – Oil

Method:

1. Boil water with a little salt and turmeric powder. Add the cauliflower florets into it and cook them till tender.
2. Drain water and set aside.
3. Heat oil in a pan and add fennel seeds and curry leaves and allow it to splutter.
4. Then add ginger-garlic paste and chopped onions. Fry till slightly browned.
5. Then add tomatoes and saute till mushy and raw smell leaves.
6. Then add chilli powder, garam masala powder and coriander powder.
7. Fry till the masalas are mixed well.
8. Add a little water and allow it to boil for a minute and then saute for a minute.
9. Add the cashewnut paste and fry for a minute. Add salt as per taste.
10. Then add the cooked cauliflower florets and mix well.
11. Cook for 2-3 minutes till the mixture turns thick, like a masala.
12. Then add coriander leaves and take off from flame.
13. Make thin dosas and add the gobi masala in the centre, with the dosas folded over to cover.
14. Recipe courtesy: Sharmi’s Passions

Recipe courtesy of Sharmilee