Crispy, Flavor-Packed Broccoli Masala Dosa
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
Cut the broccoli into florets. Remove the outer part of the stem, and cut the inner part. Wash and clean them, and strain the water. Set aside to dry.
Add roughly chopped tomatoes into the blender and make puree.
Heat oil in a pan. Fry the broccoli for 2 minutes on high heat. Remove from the pan and set aside.
Add oil to the same pan. Once it heats up, add cumin, black peppercorn, cinnamon stick, bay leaf, and green and black cardamom. Add onion and green chilli. Saute until the onion turns golden brown in colour.
Add ginger garlic paste, salt, turmeric powder, Kashmiri chilli powder, cumin powder, and coriander powder. Saute for 2 minutes at medium heat.
Add tomato puree, Saute for 2 minutes.
Add 1/2 cup of water, cover, and cook on low heat for 5 minutes.
Add beaten curd, garam masala powder, sugar. Stir and cook on high heat for 2 minutes.
Add the broccoli and fresh green peas, then cover and cook for 2 minutes.
Finish with chopped coriander leaves, fresh cream and crush some kasuri methi by hand, and add to the masala. Mix well.
Serve with rice or chapati.
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.