Crispy, Flavor-Packed Broccoli Masala Dosa - Preetha Athrey
Ingredients
( Serves: 5-6 Dosas )
For Broccoli Masala Filling
- Broccoli, cut into florets 1 large
- Oil 2 Tsp
- Mustard seeds 1 Tsp
- Hing (asafoetida) ½ Tsp
- Green chilies, finely chopped 2
- Onion, chopped 1 small
- Turmeric powder ½ Tsp
- Red chili powder 1 Tsp
- Ginger, finely chopped ½ inch piece
- Sprigs curry leaves 2
- Channa dal (split Bengal gram) 2 Tsp
- Cashew nuts 1 Tbsp
- Salt to taste
- Black pepper powder 1 Tsp
- Cheese spread 1 Tbsp
For Dosa Batter
- Use homemade dosa batter or store-bought batter
How to make
Wash the broccoli thoroughly and cut it into florets.
Blanch in hot water for 2-3 minutes, then transfer into cold water to retain its crunch and colour.
Chop the broccoli finely and set aside.
Heat oil in a pan and add mustard seeds. Once they splutter, add hing, ginger, green chillies, and curry leaves.
Add channa dal, cashew nuts, and onions. Sauté until golden and aromatic.
Stir in the chopped broccoli, and season with salt, turmeric powder, red chilli powder, and black pepper powder.
Mix well and cook for 2-3 minutes. Add cheese spread, combine thoroughly, and set the filling aside.
Heat a non-stick tawa and pour a ladleful of dosa batter. Spread it thinly into a circular shape.
Drizzle a few drops of oil around the edges and cook until the dosa turns crisp and golden.
Spread the prepared broccoli masala filling over the dosa. Fold it and serve hot.
Pair it with spicy peanut chutney for a perfect, irresistible combo!
Tips:
- Blanching the broccoli helps retain its vibrant colour and crunch.
- Adjust the spice levels to suit your taste.
- Cheese spread adds a creamy touch, but you can skip it for a vegan option.