A delicious vegan roast made with a savory cauliflower filling wrapped in a crispy dosa batter shell. This unique dish packs tons of flavor with aromatic spices, coconut, and cashews.
About the Recipe
If you’re a fan of dosa and love exploring new ways to incorporate veggies into your meals, this Cauliflower Roast is a must-try. The combination of the crispy dosa batter with the flavorful cauliflower masala creates a harmonious blend of textures and flavors that will leave you craving for more.
Why You’ll Love This Recipe
There’s so much to love about this Cauliflower Roast. It’s a healthier twist on your regular dosa, packed with the goodness of veggies. The aromatic spices and fresh ingredients make it incredibly flavorful, while the dosa batter adds a delightful crunch. Plus, it’s a great way to sneak in some extra veggies for picky eaters.
Cooking Tips
For the best results, make sure to finely chop the veggies and sauté them until they’re nicely softened. Don’t be shy with the spices – they’re what give this dish its incredible flavor. And remember, the key to a perfect dosa batter is letting it rest for a while before cooking.
Serving and Storing Suggestions
This Cauliflower Roast is best served hot and fresh, straight off the tawa. It makes for a delightful breakfast, lunch, or even a light dinner. Serve it with a side of coconut chutney or tangy tomato chutney for an extra burst of flavor. (Serving size: 2 roasts, Total prep time: 45 mins)
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Nutrient Benefits
Not only is this Cauliflower Roast a flavor powerhouse, but it’s also packed with nutrients. Cauliflower is rich in vitamins C, K, and B6, as well as fiber and antioxidants. The addition of fresh veggies like tomatoes and onions adds even more vitamins and minerals to the mix.
Cauliflower Roast
Ingredients
- 2 cups Dosa Batter
- 1 Cauliflower (small, finely chopped)
- 2 Onions (big, finely chopped)
- 2 Tomatoes (finely chopped)
- 2 tsp Ginger Garlic Paste
- 2 tbsp Coconut (grated)
- 5 to 6 Cashewnuts
- 2 tsp Red Chilli Powder (adjust as per taste)
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- Oil as required
- Salt as per taste
Instructions
- Soak the cauliflowers in salted water for few minutes.
- Grind the coconut and cashewnuts to a fine paste.
- Heat little oil in a pan over medium flame.
- Fry the mustard seeds and cumin seeds for 30 seconds.
- Add salt and onions.
- Saute for a minute or two.
- Add tomatoes, cauliflower, ginger garlic paste, red chilli powder and cook for 3 to 4 minutes.
- Add the coconut and cashewnut paste.
- Mix well and remove.
- Heat a tawa over medium flame.
- Pour a ladleful of the batter and spread evenly.
- Add the cauliflower masala and spread well.
- Apply oil around the edges and cook until done.
- No need to flip it over.
- Fold into half and remove.
- Serve hot with side dish of choice or with onion raita.
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Frequently Asked Questions
Can I use a ready-made dosa batter instead of making it from scratch?
Without a doubt. Using a good quality, store-bought dosa batter is a perfectly acceptable shortcut for this recipe. Just make sure to give it a good whisk before using it.
Is it okay to use frozen cauliflower instead of fresh?
While fresh cauliflower is ideal, you can surely use frozen cauliflower in a pinch. Just make sure to thaw it completely and pat it dry before using it in the recipe.
Can I make this dish vegan?
Yes, this Cauliflower Roast can easily be made vegan by skipping the cashew nuts and using a plant-based dosa batter.
How do I know when the roast is cooked through?
The edges of the dosa should be crispy and golden brown, and the masala filling should be piping hot. If it looks cooked but you’re unsure, use a fork to gently lift a corner and check the doneness.
Can I prepare the masala ahead of time?
Without a doubt. The masala can be prepared a day or two in advance and refrigerated until you’re ready to assemble and cook the roast. Just make sure to reheat it thoroughly before using it.
