To make dosa even more interesting,we have Masala dosa and a notch higher Kanchipuram Masala dosa on some days.So I had no doubts we'd love this version too which Anu had on her blog a while back-Chettinad Masala dosa with a Cauliflower filling.
My version looked a bit like a stuffed paratha filling,nevertheless it tasted awesome and made for a great brunch.
Cauliflower Masala Dosa
Recipe source - Anu of Love and Lentils
Dosa Batter - 1 cup
For the Chettinad Masala
Cauliflower - 5-7 big florets,finely chopped
Onion - 1,finely chopped
Tomato - 1,finely chopped
Oil - 2 tsp + 1 tbsp
Mustard seeds - 1/4 tsp
Jeera - 1/4 tsp
Red chilly - 1,broken into 2 or 3
Garlic - 2 cloves,finely chopped
Ginger - 1' piece,finely chopped
Green chilly - 1,finely chopped
Curry leaves - 1-2 sprigs
Haldi - 1/4 tsp
Rasam powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Coriander powder - 1/4 tsp
Sambhar powder - 1/2 tsp
Salt to taste
Coriander leaves for garnish
Prepare the chettinad masala filling
In a kadai add 2 tsp oil and splutter mustard seeds and jeera.Add red chilly bits.Now mix in ginger,garlic,green chilly and curry leaves and saute till the garlic starts to brown.
Mix in the onions and saute till they turn translucent.Add tomato,followed by cauliflower and give a good mix.
Now add the masala powders one after the other starting with haldi,rasam powder,red chilly powder,coriander powder and sambhar powder.Add enough salt to taste and mix well.Cover with a lid and let the masala cook for 5-7 minutes.
Open the lid and start mashing the masala so that everything gets mixed well.Mix in coriander leaves.
Smear the dosa pan with some oil and wipe with a tissue paper.Pour one ladleful of batter and spread into a thin circle.Pour a tsp of oil/ghee on the sides and let it cook.
Add a spoonful of masala on top of the dosa and smear it well.Fold over the dosa and serve hot.