Cauliflower Masala Dosa and a trip to Chelsea Market

Yields: 2 Servings Difficulty: Medium Prep Time: 30 Mins Cook Time: 40 Mins Total Time: 1 Hr 10 Mins

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.

After 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.

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..

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.

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.


0/15 Ingredients
Adjust Servings


0/22 Instructions
  • 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.
  • 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).

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