Gobi Masala Dosa Recipe | Spicy Cauliflower Masala Dosa for Breakfast

Spicy, flavorful, and packed with the goodness of cauliflower, this Gobi Masala Dosa pairs perfectly with hot sambar and coconut chutney. A great choice for weekend breakfasts or special occasions!

Ingredients

For Tempering

• 3 tsp oil
• A pinch of hing (asafoetida)
• 1 tsp coarsely crushed peppercorns
• 1 tsp finely chopped green chilies

For the Gobi Masala

• 4 tsp chopped onions
• 4 tsp chopped tomatoes
• 1 tsp ginger-garlic paste
• 2 tsp finely chopped mint leaves
• ½ tsp curd
• ½ tsp salt (or to taste)
• ½ cup finely chopped cauliflower
• A pinch of turmeric powder
• ½ tsp garam masala
• ½ tsp red chili powder
• 1 tsp coriander powder
• Fresh coriander leaves for garnish

Other

• Dosa batter, as required

Method

1. Heat oil in a kadai and add hing, crushed peppercorns, and green chilies.
2. Add the chopped onions and sauté until they turn translucent.
3. Stir in the tomatoes, mint leaves, and ginger-garlic paste. Cook until the tomatoes become soft and mushy.
4. Add turmeric, garam masala, red chili powder, coriander powder, curd, salt, and finely chopped cauliflower.
5. Mix well and cook until the cauliflower is tender. Garnish with fresh coriander leaves and keep aside.
6. Heat a dosa tawa and spread a ladleful of dosa batter into a thin circle.
7. Cook until the dosa turns golden and crisp.
8. Place a portion of the gobi masala on one side of the dosa and fold it in half.
9. Serve hot with sambar and chutney

Gobi Kandhaari Recipe | Cauliflower Curry in Coconut Masala Gravy

A delicious and mildly spiced cauliflower curry made with a rich coconut-onion masala. This comforting gravy pairs wonderfully with steamed rice, chapati, phulka, or naan, making it a perfect choice for everyday meals.

Ingredients

For Tempering

• 3 tsp oil
• 1 tsp cumin seeds (jeera)
• 8–10 curry leaves
• 3–4 dried red chilies, broken

For the Masala Paste

• 5–6 tsp fresh coconut gratings
• ¼ cup chopped onions
• 3 tsp poha (flattened rice)
• 1 tsp finely chopped ginger
• 4 almonds, crushed
• A pinch of asafoetida (hing)
• ½ tsp salt
• 1 tsp garam masala
• ½ tsp sugar
• 1 tsp coriander powder
• ½ tsp red chili powder

Other Ingredients

• 2 cups cauliflower florets
• Water as needed
• ½ tsp salt
• Fresh coriander leaves, for garnish

Method

1. Boil the cauliflower florets in 1 cup of water with ½ tsp salt until they are partially cooked. Drain and keep aside.
2. Grind all the ingredients listed under Masala Paste into a smooth paste, adding a little water if required.
3. Heat oil in a kadai. Add cumin seeds and allow them to crackle.
4. Add curry leaves and broken red chilies. Sauté for a few seconds until aromatic.
5. Add the prepared masala paste and cook on a low flame for about 8–10 minutes, stirring occasionally, until the raw aroma disappears and the oil begins to separate.
6. Add the partially cooked cauliflower florets and mix gently to coat them with the masala.
7. Pour in a little of the reserved cooking water if required and simmer until the cauliflower is fully cooked and the gravy reaches the desired consistency.
8. Adjust salt to taste.
9. Garnish with freshly chopped coriander leaves and serve hot.

Serving Suggestions

Serve Gobi Kandhaari with:

• Steamed rice
• Jeera rice
• Chapati
• Phulka
• Naan