Cabbage Masala Dosa Recipe – Sharmis Passion

Gobi Masala Dosa is a delicious and filling dosa variety for breakfast or dinner. Gobi Masala Dosa: Plain Dosa is made even more special by filling Gobi Masala inside it. Learn how to make Gobi Masala Dosa with step by step pictures.

Cabbage Masala Dosa is a masala twist to the regular dosa and is healthy too. It is a regular dosa stuffed with gobi masala which makes the plain dosa even more special. Do try this for a change and enjoy hot dosa.

About Cabbage Masala Dosa

Cauliflower Masala Dosa is made by stuffing cauliflower masala inside a plain dosa. I like Gobi Masala Dosa the most, especially its stuffing which makes it even more special and delicious.

We had gobi dosa for breakfast and leftover gobi masala with roti for dinner, it was a delicious combination. Try it yourself and I am sure you will not stop with one dosa. So which is your favorite stuffed dosa variety?

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Cabbage Masala Dosa Ingredients

• Dosa Batter – Use homemade dosa batter works best although you can also use store bought batter.
• Cauliflower – Cut it into small pieces, clean and filter.
• Onion, Tomato – Onion and tomato are fried and used.
• ginger garlic paste Ginger garlic paste is added for taste.
• spice powder – Turmeric powder, red chili powder, coriander powder and garam masala powder are mixed.
• cashew paste – This adds spiciness to the masala stuffing.
• coriander leaves – Coriander leaves are added for garnish, this improves the taste.
• Tadka – A basic tadka is made using oil, fennel seeds and curry leaves.

How to make Gobi Masala Dosa step by step

1. Add some salt and turmeric powder to water, boil it, add cauliflower florets to it and cook until soft. Drain the water and keep aside. Heat oil in a pan – add fennel seeds (or powder) and curry leaves and let it splutter.

2. Then add ginger garlic paste and chopped onion and fry until it turns light brown. Then add tomatoes and fry until soft and raw smell comes out. Then add chilli powder, garam masala masala and coriander powder.

3. Fry until the spices mix well. Add some water and let it boil for a minute and then fry for a minute. Add cashew paste (simply grind cashews with little water to make a smooth paste) and sauté for a minute. Add salt as required.

4.Then add cooked cauliflower and mix well. By cooking for 2-3 minutes it becomes thick like a masala. Then add green coriander and once the vegetable becomes thick like stuffing then turn it off.

5.Make the dosa thin, sprinkle oil when it turns golden brown, add the gobi masala with a spoon and fold. You can also fold it from both the sides like we see in restaurants.

Serve with any chutney of your choice. We like it with coconut ginger chutney. You can also eat it with tiffin sambar Tomato Onion Chutney.

Expert Tips

• I don’t have tandoori masala powder so I used garam masala powder. But I recommend adding it as it gives nice flavor to the spice.
• To ensure that the spices mix well, cut the cauliflower into small pieces.
• You can also add 3 tomatoes for more spice, I have added only 2.
• The cashew paste gives the spice a great restaurant flavor so don’t skip it.
• If you want, you can also use ghee to make dosa. Make thin crunchy dosas.
• Leftover masala tastes good with rotis also. You can also make this recipe with mushrooms.

serving and storage

Serve hot cauliflower masala dosa with coconut chutney and sambar which is the best combination. Prepare the batter and masala, keep it in the fridge, it remains good for 2 days.

If you have any further questions about this Cabbage Masala Dosa Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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