Chettinad Cauliflower Dosa

IMAGERY:

INGREDIENTS:
Cauliflower florets - 2 cups
Chopped Tomatoes - 2
Finely chopped Onion - 1 big
Ginger garlic paste - 2 tsp
Finely chopped Green chili - 1
Broken Red Chili - 1
Rasam Powder - 1/2 tsp
Sambar powder - 1/2 tsp
Red Chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Curry Leaves
Mustard seeds - 1/2 tsp
Salt to taste
Oil
To grind:
Graed Coconut - 1/2 cup
Pepper cons - 5-6
Sombu/Saunf - 1/2 tsp

PREPARATION:

•  Grind the ingredients(to grind) into fine paste.

• Clean the cauliflower florets and soak them in salted hot water.Drain them and chop them finely.
• Heat oil in a wok and add mustard seeds.
• When it pops, add broken red chilli followed by curry leaves and allow them to wilt.
• Then add chopped onion and fry till it becomes transparent.

• Add ginger garlic paste and let the raw smell goes.
• Now add the chopped cauliflower floret, fry for a minute and then add the chopped tomatoes.

• Allow them to cook such that the tomatoes become mushy.
• Add rasam powder, sambar powder, chili powder, turmeric powder ,salt and mix well. 
• Mash the masal with a ladle or masher so that it gets little blended.
• Add the ground coconut mixture to this and mix well. 
• Maintain the consistency and cook till the raw smell goes off.Switch off the stove.

• Heat the tawa for making dosa and pour the batter, spread well.
• Pour some oil or ghee and cover it with a lid.

•  When it gets roasted, spread the cauliflower masal evenly and roll the dosa from one end.

 Chetinad Cauliflower Masal Dosa ready