Cauliflower dosa is one of the favourite in the restaurant menu. Cauliflower contains sulforofane that fights against cancer and improves heart health. Turmeric has long been recognized as a powerful anti-inflammatory in both Chinese and Indian systems of medicine. Combining cauliflower with turmeric is shown to treat or cure prostate cancer. Cauliflower can be had just raw or boiled or sautéed.
Preparation time – 10 mins
Cooking time – 20 mins
Ingredients (Serves – 4 , makes 7 dosa)
Idli/ dosa batter – 2 cups
Cauliflower – 1 cup
Onion – 1
Tomatoes – 1
Ginger garlic paste – 1 tbsp
Cumin powder – 1 tsp
Coriander powder – 2 tsp
Kolambu masala – 1/2 tsp
Chilli powder – 1 tsp
Ghee – 1 tbsp
Cashews – 5
Chop the cauliflower into small bite size pieces and rinse them throughly. Take the cauliflower in a kadai and add salt and turmeric and allow it to boil for about 5 mins. Remove the cauliflower and discard the water.
In the same kadai, heat oil and add in the onions and saute for 2 to 3 mins. Then the ginger garlic paste is sautéed until the raw smell is gone. Now add the tomatoes and cook with a pinch of salt as it will help the tomatoes get mushy quickly.
Once they are done add in the cumin powder, kolambu masala, coriander powder and chilli powder. Mix well and allow it to cook by adding very little water.
Combine the cauliflower and the gravy and mix well by adding salt. Mash the cauliflower to tiny small bits of pieces. Switch off the flame once they are done.
Fry some cashews in ghee and add it to the cauliflower.
Make the dosa and keep the stuffing inside and enjoy the cauliflower dosa with coconut chutney.