Cauliflower Masala Dosa and a trip to Chelsea Market | South Indian Dosas

Craveable Cauliflower Dosa

I have a selective liking towards New York. I love to roam around this city block by block until my leg hurts. But somehow I can’t live here. This city does not suite my persona or I don’t suite NYC’s persona. But still I love New York City and I ensure to be there whenever I have an opportunity. Few weeks ago we had to visit NYC, but after our work was done TH & I decided to spend the rest of the day together. He dropped me at the nearest station and he went to play badminton with his pals. Though I had to spend the rest of the day all alone I was excited about the places I was visiting.

Church in uptownAfter a quick stop at Ritz Camera in uptown and clicking few pictures of the huge church in front of it, I went two levels down to board a train to downtown. My next stop was Chelsea Market, a foodie’s paradise.

Chelsea Market and Moroccan TilesAmy's Bread and Old NYC

Oreo cookie was first invented and produced in one part of this building and many media companies including food network operate from here. Apart from this it houses several retail stores like Witchcraft Bakers, Amy’s Bread, Chelsea Thai, Buon Italia, Ronny Brook Diary etc and famous restaurants like Morimoto and Buddakan.

I was one happy girl roaming around this gorgeous market. Not only that I treated myself with two scoops of farm made vanilla ice-cream with butterscotch topping. Slurpp..

Inside Chelsea Market

What I  loved/bought @ Chelsea Market?

  • World’s best Brownies from Witch craft
  • Whole Wheat Baguette from Amy’s Bread
  • Callebaut Bars from Buon Italia
  • Props and Kitchen items from Bowery Kitchen supplies

I only wish that I could have stayed little longer. If you are visiting New York City you must visit this place. It is not only about food but it is about the vibes and the beauty of this age old building you must experience.

More Chelsea Market

I have never been away from my Mom so long. It has been 2+ years and I miss her and her food. Whenever this happens I get into a cooking spree. I make her specialty dishes to make myself comfortable and satisfy my cravings. Cauliflower Dosa is one  such dish in the long list of my favorite foods. We don’t get to eat this often but whenever she makes, it disappears quickly in my home. So did it happen in our home too. TH loved it so much that he couldn’t wait for me to finish clicking pictures of this dish. I had to quickly wrap up my photo session so that I could save it for myself 😉

How it tasted?

This spiced up Cauliflower blends well with dosas. When you flip. it gets little charred and gives it a unique flavor. Also it makes you crave for it again and again. So lets see how to make this most craveable Dosas.

Cauliflower Masala Dosa

Makes  2 Cauliflower Masala dosas

Ingredients

  • Cauliflower (cut florets in to small chunks) – 2 cups
  • Onion (finely chopped) – 1/8 cup
  • Tomato (finely chopped) – 1/4 cup
  • Ginger Garlic Paste – 1/2 tsp
  • Coriander Powder – 3/4 tsp
  • Chili Powder – 3/4 tsp (1/2 for mild spice)
  • Turmeric Powder – 1/8 tsp
  • Asafetida/Hing – pinch
  • Garam Masala – pinch
  • Coriander leaves – few
  • Water – to cook cauliflower
  • Oil – 1 tsp + more for making dosa
  • Cumin Seeds/Jeera – pinch
  • Salt to taste
  • Dosa Batter – 1 cup

Method

  • In a sauce pan, boil 6-8  cups of water with 1/2 tsp salt.
  • Wash Cauliflower in running water. Cut them into tiny florets.
  • When the water starts boiling add cauliflower florets and remove from flame. Let it soak for 3-4 minutes (5-6 minutes for soft florets).  Strain water using a colander or a strainer.
  • Place a skillet/pan and let it heat up a bit. Add oil, when it is hot add cumin seeds and let is splutter.
  • On a medium flame, add finely chopped onion and saute until it becomes translucent and turns light golden brown. Add quarter teaspoon salt for faster browning.
  • Add finely chopped tomatoes and saute for 3-4 minutes or until it becomes mushy and blends with the onion. If it sticks to the pan don’t worry.
  • Add cauliflower florets and saute for a minute. Add some salt to it and saute for few more minutes. You will see that those florets starts leaving out water/moisture. That is a pretty good sign :) If it does not shed water and sticks to the pan add few tbsp of water to keep it moist.
  • Now add ginger garlic paste and saute for a minute.
  • Add coriander powder, chili powder and mix well. Adjust salt/chili powder as per your taste.
  • Simmer and saute for few more minutes until the raw smell of masala disappears and water evaporates. The final masala should be dry.
  • Remove it from flame, add chopped coriander leaves, stir and close it with a lid to allow the flavors mingle with each other.
  • After 15-30 minutes, when you can’t wait anymore to have this delectable dosas place a tawa/griddle let it become hot. Add few drop of water and you will see that it sizzles or dance on the tawa. Let it evaporate.
  • On a medium flame, pour a laddle full of dosa batter and spread it in a circular motion. Do not make it thin rather spread it to uthappam’s thickness or little lesser than that.
  • Using a spatula or your hands spread the dry cauliflower masala on top of the dosa (when the batter on top of dosa is still wet). Gently press it with a spatula and add few drops or quarter tsp of oil around dosa and on top of it. Ensure that you do this quickly or dosa might get cooked and the masala won’t stick to it.
  • When the bottom side is cooked, gently flip it and let it cook on the other side. This helps the spiced florets to get little charred and it tastes great.
  • Slide it to a plate and serve it hot with chutney or sambhar.

Notes

If you are not comfortable flipping dosa with masala on top, close the dosa with a lid and let it cook little longer (Appam style). Carefully slide it to a plate. With little practice and patience you can improve your dosa making skills :) just like I did.

While serving it to kids or to enhance the flaovor you can use ghee while making dosas.

A glimpse from my kitchen

  • In a sauce pan, boil 6-8  cups of water with 1/2 tsp salt.
  • Wash Cauliflower in running water. Cut them into tiny florets.
  • When the water starts boiling add cauliflower florets and remove from flame. Let it soak for 3-4 minutes (5-6 minutes for soft florets).

Soaking Cauliflower

  • Strain water using a colander or a strainer.

  • Place a skillet/pan and let it heat up a bit. Add oil, when it is hot add cumin seeds and let is splutter.
  • On a medium flame, add finely chopped onion and saute until it becomes translucent and turns light golden brown. Add quarter teaspoon salt for faster browning.
  • Add finely chopped tomatoes and saute for 3-4 minutes or until it becomes mushy and blends with the onion. If it sticks to the pan don’t worry.

  • Add cauliflower florets and saute for a minute. Add some salt to it and saute for few more minutes. You will see that those florets starts leaving out water/moisture. That is a pretty good sign :) If it does not shed water and sticks to the pan add few tbsp of water to keep it moist.

  • Now add ginger garlic paste and saute for a minute.
  • Add coriander powder, chili powder and mix well. Adjust salt/chili powder as per your taste.

Saute Cauliflower

  • Simmer and saute for few more minutes until the raw smell of masala disappears and water evaporates. The final masala should be dry.
  • Remove it from flame, add chopped coriander leaves, stir and close it with a lid to allow the flavors mingle with each other.

  • After 15-30 minutes, when you can’t wait anymore to have this delectable dosas place a tawa/griddle let it become hot. Add few drop of water and you will see that it sizzles or dance on the tawa. Let it evaporate.

Cauliflower Dosa

  • On a medium flame, pour a laddle full of dosa batter and spread it in a circular motion. Do not make it thin rather spread it to uthappam’s thickness or little lesser than that.

HOw to make dosa

  • Using a spatula or your hands spread the dry cauliflower masala on top of the dosa (when the batter on top of dosa is still wet). Ensure that you do this quickly or dosa might get cooked and the masala won’t stick to it.

Cauliflower Dosa

  • Gently press it with a spatula.

Cauliflower Dosa

  • Add few drops or quarter tsp of oil around dosa and on top of it.

Cauliflower Dosa

  • When the bottom side is cooked, gently flip it and let it cook on the other side. This helps the spiced florets to get little charred and it tastes great.

Cauliflower Dosa

Cauliflower Dosa

  • Slide it to a plate and serve it hot with chutney or sambhar.

Cauliflower Dosa

You are awesome!!! Thanks a bunch for leaving your valuable comment. It certainly makes me happy and helps me to learn and improve.

49 comments

  1. Ramya says:

    I used to make cauliflower crepes slightly different though I never flip them but roll ’em… We call it tunnel Dosa 😉 Looks very scrumptious!!!

  2. Raks says:

    I love cauliflower masala dosa very very much,but never made at home due to my laziness 😉 Looks mouthwatering,I can just drool now! Thanks for sharing those pictures!
    I love your new header.. :)

  3. Latha says:

    Dosai looks Yumm… Love to roam around New York City any time of the day.
    I wanted to call you too, but with kids home I’ve been busy. Can’t wait for the school to open. Will talk soon.

  4. kiran says:

    Radhika,

    This cauliflower masala dosa looks so delicious.Never made it before.Will definitely make it and let you know how we liked it.

    There is a CSN giveaway going on in my blog,take a peek and try to participate.

  5. Yummy Team says:

    Great post, RV.. Love the idea of cauliflower dosa. I will definitely try it soon. We had been to a restaurant called House of Dosa in Vancouver recently. They had a variety of dosas like chicken vindaloo dosa, meat dosa, prawn dosa and many others. We tried a couple of those dosas and totally loved them. I am planning to try and post them sometime.

    Regarding your question about ada pradhaman, Lakshmi prepared it with home-made coconut milk only. I will talk to her in the evening and get you the number of coconuts you need to use for that recipe :)

  6. Yummy Team says:

    RV,
    Lakshmi used 3 coconuts for that ada pradhaman recipe. Grate those coconuts, add around 1/2 cup warm water and squeeze to extract thick coconut milk(first extraction). Now add more water (around 2 cup or so) to the already squeezed coconut and squeeze again to get the second extraction or thin coconut milk. Finally strain the extractions through a fine sieve.

    You can make this process easier using a mixer. Grind the grated coconut with the water in a mixer. Then use a meshed strainer and press down on the coconut for the first extraction. Repeat the same for the second extraction. Good luck :)

  7. Deepa says:

    hey this a great innovative recipe with such wonderful clicks and a step by step explanation..very very tasty..yum yum..you have a great collection of recipes dear..will be following you now.

  8. Nithya says:

    Yummmm.. I am sure this dosa would have tasted heavenly. I love cauliflower in anything and I equally love dosa as well :) Nice combi.

    Lovely clicks of the city. You are seriously becoming professional with the cam :) Keep it going.

  9. joudie's Mood Food says:

    This is genius. How clever to literally add the ‘bread’ to it like that. The spices of this dish are lovely with cauliflower. I am making this as ia m sure it will be a massive hit like your tandoori chicken was…. YUMM!!!!

  10. sayantani says:

    its a pleasure to roam around the streets of a new city. I used to do that when I first came to Bangalore or visited Pondicherry but now with a baby all these seem like a distant dream. the cauliflower dosa is interesting and very filling too.

  11. nags says:

    i was lucky enough to go to chelsea market almost every day since our office is in the same building (and one opp as well). it’s such a treat and i brought back quite a lot of things from that kitchen store – bowery I think it’s called.

    thanks for reviving those memories. i am feeling terribly new-york-sick :(

    • RV says:

      Yeah it is the Bowery kitchen store and I love that place. It has been a while since I visited Chelsea. You should come back to NYC and this time we will hang out together and have some serious fun.

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