Idli Milagai Podi | Idli Podi Recipe | Homemade Chutney Powder

Apart from Chutneys and Sambar,Idli podi makes a nice accompaniment for south Indian breakfast items like Idli and Dosa.In general Idli podi or Karapodi is to be mixed with a liberal quantity of ghee which makes it more tasty to relish with idli. I have already posted the famous Andhra Nalla karam podi and also Tamilnadu style Milagai podi using Whole black gram. Today's version is almost like Milagai podi(with black gram) and uses white urad instead of the whole black variety.

Check out various Chutney Pudis for Idli/Dosa:

• Flax Seeds Podi
• Idly Podi/Milagai Podi
• Idly Podi with Whole Black lentils/Nalla minumula Idli podi
• Idly Karapodi..Andhra Style
• Kobbari Karam/Dry Coconut Podi
• Nalla Karapodi | Andhra Nalla Karam- for Idli/Dosa

Idly Podi / Milagai Podi:

shelf life:2-3 months

Ingredients:
1/2 cup Urad dal

1/2 cup Chana dal

10 Guntur Red chillies

2 tbsp sesame seeds

1/4 tsp Asafoetida (Hing), use the rock variety
Salt to taste

1 tsp Oil

Method:

• Heat oil in a kadai and add urad dal and chana dal and fry them separately until they turn golden brown and keep them aside and let them cool.
• In the same pan add red chillies  and asafoetida and fry them until they turn crisp.Remove them and keep them aside.
• Now add sesame seeds and roast them until they pop up and remove it and keep aside.
• Grind all the above ingredients with enough salt to a coarse powder.
• Spread the mixture on a plate and once it is cooled pour into the air tight container and store it for a couple of months. 

Serve it with Idli /Dosa. Mix the powder with a liberal quantity of ghee or sesame oil while serving.

Notes:

1. You can replace plain urad dal with the whole black urad for a healthier version.
2. You can add 2-3 garlic pods in the last round of grinding the powder.It adds a nice flavor,however it is optional.
3. Addition of a fat pinch of hing also enhances the flavor of this podi,so do not miss it.
4. You can also add some byadige red chillies for a deeper red color powder.

Technorati Tags: idli milagai podi, how to make idli podi, milagai podi recipe, idli podi recipe, spicy idli chili powder recipe,side dish for idli and dosa, south indian



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Vangibath Powder Recipe | Vangi Bhath Masala Recipe

I always stock up home made masalas and powders like Sambar Powder, Rasam Powder, Vangibath Powder and few podi varieties for rice.Its a breeze to prepare a south Indian meal if we have these kind of powders and masalas handy.

Vangibath is a famous Karnataka rice dish which is prepared with brinjals.The addition of vangibath masala powder makes the rice extra delicious and also gets an unique flavor when combined with brinjals.This vangibath masala powder is quite versatile and you can even use it prepare various bhath varieties and to spice up various south Indian stir fries and curries,see notes for more details.

Check out few recipes in my blog which are prepared using Vangibath powder.

• Vangibath | Brinjal Rice - Karnataka style
• Methi Peas Bath
• Rava Vangibath
• Beetroot Spicy Curry

Vangibath Powder | Vangi Bhath Masala Recipe:

Shelf life: 1-2 months

Prep time:20 mins | Total time:20 mins + cooling time

Cuisine:South Indian | Catgeory:Spices|Masalas - Basic Cooking

Ingredients:

1/2 cup Chana dal

1/2 cup Urad dal

1 big lemon sized Tamarind

1 heaped cup grated Dry Coconut

12-15 Byadige Red chillies(gives nice red color)

12-15 Guntur Red Chillies

1/4 cup Coriander seeds

2" Cinnamon,2 pieces

8-10 Cloves

7-8 Marathi Moggu

3-4 Star Anise

Salt

2 tsp Oil 

Method:

• Heat oil in a kadai and fry chana dal and urad dal until they turn red in color.Remove them and keep aside.
• Add red chillies(both the varieties) and fry them and keep them aside.
• Add cloves, marathi moggu , cinnamon, star anise and fry them and keep them aside.
• Just warm the coriander seeds and grated dry coconut for few minutes in the same pan.
• Grind all the roasted ingredients with salt and tamarind to a coarse powder.
• This can be stored in a air-tight container for about 2-3 months.I generally keep it in fridge and take out enough quantity when required.

Use it in the recipe as required.

Notes:

1. As we use dry coconut in the recipe,it would not stay for long.Hence I suggest you to refrigerate some portion and just keep the required portion in an air tight container outside.
2. You can even avoid tamarind in the recipe and instead add lemon juice while making Vangibath.
3. You can use Vangibath powder for the preparation of rice varieties like Vangibath, Vegetable Bhath, Methi Peas Bath and also in Rava Vangibath.
4. Vangibath powder is quite versatile and it can be used to spice up various south indian stir fries and curries like brinjal, tindora and ladies finger curries.Stir fry brinjals/tindora and sprinkle this spice powder at the end and add extra salt required.
5. You can even use for vegetable curries like french beans, broad beans, cluster beans, yard long beans , carrots, beetroot, cabbage and cauliflower.

Technorati Tags: vangibath powder,vangibhat masala powder,how to make vangibath powder,karnatak style vangibath powder,wangibath masala

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Idli Dosa Batter | Idli Recipe using Idli Rice

Idli is the most common breakfast in many south Indian homes,though I do not make it on a daily basis, I do prepare it at least once in two weeks.I have already posted a version of Idli recipe using Idli rawa which is the usual way in which it is prepared in Andhra.In Karnataka and Tamilnadu,Idlis are usually prepared by using boiled rice or Idli rice.I usually prefer using Idli rice for my Idlis as I like the taste and texture of Idlis better than the Idli rawa ones.Today I am posting the Idli recipe with idli rice and a complete guide to get soft and fluffy idlis

Idli might sound like a very simple dish to get soft, fluffy and airy idlis one needs to practice a lot.I don't think that even all South Indians manage to make good idlis.There are many factors which dictate the quality of idli, like the quality of urad dal or idli rice used, the climatic conditions and the procedure of grinding the batter, i.e using a grinder or a processor.I have shared a few tips based on my experience and advice from elders to help prepare soft idlis,I hope it would help you.This recipe is meant for beginners and hence I have tried giving more details.Please go through the notes thoroughly before you start preparing it.

Check out few Idli varieties and their variations using the basic Idli batter here..

• Kanchipuram(Kanchi) Idli | Spicy Idli
• Khara Idli / Onion Masala Idli
• Idli Recipe Using Idli Rava
• Mallige Idli
• Idli Upma - using left over Idlis
• Masala Idli Fries
• Tri Color Cocktail Idlis

Idli Recipe using Idli Rice Recipe | Idli Batter :

makes 30-32 Idlis

Preparation time: 8 hrs | Cooking time: 15 mins | Total time: 8 hrs + 15 mins

Recipe Cuisine:South Indian | Recipe Category: Breakfast

Ingredients:

4 cups Idli rice(Salem rice)

1 cup whole white Urad dal

3/4 cup Poha(atukulu)

3/4 tsp Fenugreek seeds

Salt to taste

Method:

• Soak idli rice and fenugreek seeds overnight or at least for 5-6 hrs.

• Soak urad dal and poha in a separate vessel next morning and let them soak for at least 2 hrs.

• Grind urad dal in the wet grinder until it is smooth,soft and frothy.Add enough water(approx 1.5- 2 cups,it took 2 cups of water for me) at regular intervals while grinding the urad dal.It would take approximately 20-25 mins to grind urad batter.The batter should double in size.To test whether the batter is completely done or not,put a small dollop of batter in a vessel of water,if it floats then the batter is done.Remove it from the grinder and put it in a big vessel.

• Grind idli rice with poha and fenugreek seeds in the wet grinder by adding enough water(approx 1.5 -2 cups,it took 1 3/4 cups of water for me) at regular intervals to a slight coarse paste.You should feel the slight grainy texture of rice when you touch the batter.

• Remove the batter and mix the mixture with the ground urad dal and add enough salt to it and mix well with your hand.You can add some water to the wet grinder and add it to the batter to get the desired consistency,the batter should be thicker(not very thick as well) and not thin.Let it ferment for 8-9 hrs.Some times fermentation depends on the weather,so if the weather is cold it might need another an hour or two extra for fermentation.You will get to see the rise in the level of idli batter once it is fermented and it is the indication.

• Take out the required portion of batter(do not mix the whole batter while scooping out) and refrigerate the rest of batter.

• Grease the idli plates with oil and pour a ladle of idli batter until each impression is filled 3/4th.You can even line it with a wet muslin cloth and pour the batter on top of it.
• Steam it in idli steamer or pressure cooker(with out whistle) for 10-12 mins.Let it rest for another 5 mins.

• With a idli spoon cleanly remove the idlis.Dip the idli spoon in water in between which helps to remove the idlis easily from the plate.If you have used muslin cloth just invert them into the hot box.
• Keep them in hot box or serve directly on to a plate.Always serve idlis hot.

Serve it hot with coconut chutney/Tomato-Onion Chutney/allam pachadi/sambar.

Notes:

1. Use an air-tight container for storing the batter.I usually remove the batter into my tupperware container and cover it with a normal loose steel plate while it is fermenting and once it is fermented I cover it with a lid and refrigerate the batter,this way the batter will be fresh and does not turn sour.
2. Fermentation largely depends on the climatic conditions.In places like Mumbai it takes around 8-9 hours for the fermentation.If you are living in cold place you can even place the batter in a preheated oven and turn the oven light ON,this helps in quick fermentation.If you still have problem with it you can add a ladle of idli batter from the previous batch or ready made idli batter which helps the fermentation process to happen without fail.
3. The idli batter turns sour quickly if you add salt while grinding the batter and that is the reason few add salt while making idlis.It is your wish to follow which way you want.
4. I prefer to use whole urad dal,if you do not get it use regular ural dal(broken).But always use good quality fresh urad dal for preparing idlis.
5. Addition of poha is optional but it gives you very soft and fluffy idlis.You can even use a handful of sago instead of poha for the same.You can even add a handful of cooked rice while grinding which ensures to get the softest Idlis.
6. If you are using mixer you can use 3 cups of idli rice for 1 cup of urad dal for making idlis.Use cold water while grinding the batter in mixer as the batter tends to get heated while grinding in mixer.
7. If you use muslin cloth for lining idlis,idlis remain soft for a long time and it does not form any layer on top as well.Though there is a drawback of washing that cloth,hence most of the time I just grease my idli plates and prepare idlis.
8. Once the batter is fermented do no stir it much which makes the batter looses its air bubbles and in return the idlis will not be softer.
9. After 2-3 days the idlis might not turn soft with the same batter,you can add a fat pinch of cooking soda mixed with 2 tbsp water into the batter and mix it well and make idlis.Your idlis would be definitely soft.
10. If your idli batter turn soar,try this Masala Idli which is a perfect fix for the sour idli batter.
11. You can use the same batter for making paper thin crisp dosas.Add enough water to make the batter little thin and then spread the dosa as thin as possible.

Try these accompaniments for Idli:

• Andhra Nalla Karam
• Andhra Karapodi
• Coconut chutney
• Coconut Chutney with red chilies
• Coriander-Mint flavored Coconut Chutney
• Kobbari Karam
• Milagai Podi - Tamilnadu style
• Nalla Minumula Podi(Black lentils powder)
• Peanut Chutney
• Tomato-Onion Chutney
• Onion chutney
• Sambar - with freshly ground spices - Tiffin Sambar
• Sambar

You can use the same batter to prepare crisp dosas.You need to add enough water to make the batter bit thin and spread the dosa as thin as possible and roast it with either ghee/butter or oil to get crisp dosa.You can fold it in the shape of a cone like how I did,just have a look at it.

Technorati Tags: idli dosa batter,how to make soft and fluffy idlis,soft idli recipe,tips for soft idli,idli recipe using idli rice,tamilnadu style idli,idli batter recipe,crisp dosa recipe,salem rice idli

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Five Taste Uthappam | Uthappam Toppings ideas

'Uthappam' or 'Oothappam' or 'Utappa' is a thick dosa and is usually prepared with various toppings of vegetables like tomatoes,onions,carrots etc.If I go to any joint for breakfast,my typical order constitutes Masala Dosa or Set dosa unless something else impresses me in their menu. I don't usually order Uthappam when I go out as I prefer eating it at home-don't know why!!

Onion Uthappam is the most famous among all other Uthappam varieties and is also my personal favorite.I usually love to add generous amounts of finely chopped onions,green chillies and coriander and sprinkle lots of Milagai podi over it and roast with a double dose of ghee-it tastes really delicious. Today I am posting various toppings options for Uthappam which might be colorful and a perfect way to feed those fussy kids.
The batter for uthappam is bit different from the regular batter and it makes a soft and fluffy uthappam.You can be creative with the toppings and use the same batter for any kind of uthappam.
Check out another interesting version of Uthappam - Masala Uthappam, a version from Khao gallis of Mumbai.

Five Taste Uthappam Recipe: 

Ingredients:

for Uthappam Batter:

2 cups Raw rice(sona masuri or similar)

2 cups Idli Rice or Par boiled rice

1 cup whole white Urad dal

1/4 cup Toor dal

1/4 cup Chana dal

1 tsp Fenugreek seeds
a pinch of cooking soda

Salt to taste 

Oil/Ghee, to roast utappams

for toppings:
1 small Tomato,seeded and chopped fine
1 Onion, finely chopped or Shallots,sliced
1 small Carrot,grated
1 green Chili,finely chopped
1/4 cup finely chopped mixed bell peppers
2-3 tbsp chopped fresh Coriander
2 tbsp Idli Milagai podi,to sprinkle

 

Method:

to make dosa batter:

• Wash and soak raw rice,idli rice(or par boiled rice), urad dal, toor dal, chana dal, fenugreek seeds together in water for  4-5 hrs.
• Grind all the ingredients in the wet grinder to a fine batter by adding water at regular intervals.The batter should be like regular dosa batter consistency.
• Add required amount of salt at the end of grinding and mix well.
• Allow the batter to ferment for 12-14 hrs.

to make Uthappam:

• The dosa batter should be at room temperature.Mix in a pinch of cooking soda and mix well.
• Pour a small ladle of batter(do not spread) of 2-3" inch size on a hot tawa,you can prepare 2-3 at a time based on your tawa size
• You can sprinkle various toppings like grated carrots on the first one,chopped tomatoes on the second,finely chopped onions(or shallots) + finely chopped green chillies on the third one, chopped coriander leaves + Idli Podi on the fourth one, chopped bell peppers on the fifth one.Pour a tsp of oil/ghee generously over the mixture and also pour the oil from the sides and cover with a lid and cook it on medium flame for a minute or two and remove the lid..
• Increase the flame to high and cook until you can see the golden brown crust formation.
• Now turn the dosa to the other side and fry for a minute.

Serve it hot right out from the pan with coconut chutney and Sambar.If you want you can sprinkle milagai podi or kaarapodi over the hot uthappams before serving.Check out other side dishes for Idli/dosa here.

The options for Uthappam toppings are endless.I am sharing you many more options here:

1. a mix of chopped onions + grated carrots + chopped coriander + chopped green chillies
2. Potato Masala .check the link for a detailed post.
3. slices of tomatoes instead of chopped tomatoes
4. grated Cheese + chopped coriander + chopped green chillies - do not turn this utappam,roast it only on one side.
5. finely chopped onions + generous sprinkle of Idli Milagai podi
6. finely chopped onion + chopped tomatoes + chopped green chili + grated cheese - it is called Pizza Utappam.Do not turn this utappam,roast it only on one side.
7. thinly sliced Mushrooms sauteed in oil and seasoned with salt and pepper.

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Kanchipuram Idli | Kanchi Idli Recipe | Idli Varieties

Its been a long time since I posted any variety of idli in my blog.When I prepare Idli batter, it usually lasts for 3-4 days and we usually have plain idli with Sambar or Chutney or prepare this Kanchi Idli,Stuffed Idli and if the batter turns sour, I usually make other varieties like Spicy Onion Idli, Dibba Rotti etc.

Kanchi Idli (it is also called as Kanjeevaram Idli or Kanchipuram Idli) is another version of Idli which is loaded with peppercorns and other spices like Ginger powder(or ginger),cumin seeds and curry leaves which makes the Idli taste unique and delicious. It originated from the town 'Kanchipuram' in Tamilnadu and hence the name. It is also served as the prashad in Varadaraja perumal temple in Kanchi. Definitely do give it a try in case you have not made it earlier.

Also check out other Idli varieties in my blog.

• Khara Idli / Onion Masala Idli
• Idli Recipe Using Idli Rava
• Instant Oats Idli
• Mallige Idli
• Rava Idli and Potato Sagu
• Steamed Corn-Rava Dumplings | Upma Kozhukattai
• Tri Color Cocktail Idlis
• Undrallu | Rice Rava Dumplings- for Vinayaka Chavithi

Kanchipuram Idli Recipe:
(makes around 7-8 big round 6" idlis)

Ingredients:

2 cups Raw Rice/Idli Rice (or Idli Rava)

1 cup white whole Urad dal

2 tbsp Chana dal or chopped Cashew nuts

1/2 cup fresh thick Curd

a sprig of Curry leaves,roughly chopped

1 tsp dry Ginger powder or 1 tsp chopped fresh Ginger

2 tsp whole Black Pepper corns

2 tsp Cumin seeds

2 tbsp melted hot Ghee

2 tbsp Oil

1/4 tsp Cooking Soda(optional)

Salt to taste

Method:

• Soak rice and urad dal separately for 3-4 hrs.If you are using Idli rava soak it for just 1 hr before grinding.
• Wash the urad dal and grind to a fine batter in the wet grinder/mixie and remove it and keep it aside.
• Now grind the idli rice to a slight coarse batter,the consistency of batter should be like slight rawa textured batter.If you are using idli rawa,squeeze the idli rava and add it to the ground urad dal and grind for 5 minutes.Keep the batter thick and do not add much water while grinding.
• Add this to ground urad dal batter and mix well and add enough salt and let it ferment for 12-14 hrs.
• Soak chana dal for 2 hrs and drain them and keep them ready.
• Add beaten curds,cumin seeds,pepper corns,dry ginger powder(or chopped fresh ginger),torn curry leaves and chana dal(or cashew nuts) to the batter and mix well.
• Add hot ghee,oil and cooking soda to the batter and mix well.
• Grease a flat deep container or idli plates (I use thatte idli stand) with ghee or oil and pour batter up to 3/4th of its depth and steam it for 15-20 mins.You can even pour the batter into small cups or tumblers and steam them.This idli takes bit longer to steam compared to regular idlis.If you are using cooker to steam idlis,do not forget to remove the whistle.
• Leave the plates in the steamer/cooker for 5 mins before you unmold the idli.Run a sharp knife around the edges and try to unmold the idli carefully and cut it it into wedges.

Serve the idli hot with Coconut Chutney and Milagai Podi.

 Notes:

1. You can even use Raw rice(regular rice) instead of idli rice or 1 cup of each - 1 cup Idli rice and 1 cup Raw rice in the recipe.
2. Regular Idli batter(prepared with Idli rava) can also be used to make Kanchi Idlis.
3. You can add all the ingredients like cumin seeds,pepper corns,ginger powder,curry leaves and soaked chana dal(or cashewnuts) to the batter before fermenting and add the curds,oil and hot ghee on the following day(after fermentation) just before making idlis.

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Minapa Vadiyalu | Urad dal Fryums | Sun-dried Fryums

During Summer season, preparation of  "Pickles" and "Fryums" is a major activity in many house holds in the South. My mom used to make large batches of various varieties of fryums in the summers and we used to store them for the rest of the year.Apart from these fryums, my mom used to prepare few special varieties of papads, which she stopped making now. The fryums, which my mom used to prepare were rice and sago based. Today, I am posting a different variety of fryums that is prepared using urad dal.I was introduced to these fryums by my husband who is a big fan of these Minapa Vadiyalu which his mom sources for him every year.

These fryums can be prepared using whole white urad or black urad. We prefer black urad as it is not only tasty but it is also very healthy. If you use the whiter variety they will be in white color but as we used the black urad you can see the black skin of urad in the fryums.These fryums are extremely easy to make,all you need is good sunlight. If you are living in a tropical climate, you must try making them.

 

Minapa Vadiyalu | Urad dal Fryums Recipe:

(stores upto an year)

Ingredients:

1/2 kg whole  black Urad or whole white Urad

1 tbsp Cumin seeds

10-12 Green chillies (optional)

Salt to taste

Method:

• Soak whole urad for 6-7 hours or overnight.If you are using white urad you can soak it for just 3-4 hrs,the whole black urad takes longer to get soaked.
• Drain the urad and grind it with cumin seeds,green chillies and  salt to a thick smooth paste like the medu wada batter in the wet grinder.Add enough water to grind it,do not add more water which makes the fryums soak lot of oil when fried,So make the dough to a thick smooth paste.
• In a open space under sun,spread a clean plastic sheet and place heavy weights in the four corners so that the sheet does not fly.
• Take a spoonful of batter and drop them like how we do for fryums leaving some space in between.
• Dry them under sun for 2-3 days until they are completely dried.
• Store them in an air tight container.They stay good for an year.

Deep fry them in oil until brown when required and serve as an accompaniment with South Indian meal.

Notes:

1. You can use whole white urad or a mix of white urad with the skin of  whole black urad to make these fryums.As the whole urad with skin is good I prefer using it.
2. Green chillies and cumin seeds can be avoided completely in the recipe.It adds flavor and spicyness to the fryums.

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Chettinad Cauliflower Masala Dosa Recipe | Dosa Recipes

After a long time I am posting a DOSA recipe in my blog.Many of you know my love for Dosa as I have mentioned in many posts about my views/tips on preparing a wonderful Dosa .Hence I would not get into the technical details of  Dosa again and bore you guys.

Coming to today's Dosa recipe, I have never tried Cauliflower dosa in any restaurant and also I  am also not aware of any particular Chettinad style preparation for this dosa. A few recipes that catch my attention haunt me until I try it. This is one such recipe, which I saw at Anu's space and I had the huge urge for few months to prepare and finally prepared it a few months back and loved it too.This time I wanted to share it with my readers and hence I made it again to share it in my space.

This dosa tastes different and is a good change from the regular Masala Dosa because of its spicy cauliflower filling.What attracted me the most was the mashed version of cauliflower in the filling.Though I am not sure of the authenticity of the chettinadu style preparation, I have adapted the filling recipe from her blog and modified it to as per my requirements.The batter which I am mentioning here can be used to make any dosa like plain dosa, utappam or Masala dosa,it works wonders!!
Check out other must try Dosa recipes in my blog.

1. Atukula Dosa/Sponge Dosa 
2. Davanagere Benne Dosa 
3. Erra Kaaram Dosa...from Rayalaseema 
4. MLA Pesarattu / Upma Pesarattu 
5. Paper Thin Rava Dosa..Hotel Style
6. Mysore Masala Dosa
7. Pav Bhaji Dosa
8. Vegetable Dosa

 

Chettinadu style Cauliflower Masala Dosa:

Ingredients:

for Batter:

2 cups Raw rice

2 cups Idli Rice or Par boiled rice

1 cup whole white Urad dal

1/4 cup Toor dal

1/4 cup Chana dal

1/4 cup Flattened rice(Poha)

1 tsp Fenugreek seeds

Salt to taste 

Oil/Ghee, to roast dosas

to mix in batter before making dosas:

2 tbsp chiroti Rava

1 tbsp Sugar

a pinch of Cooking Soda

for Cauliflower Masala:

2 cups Cauliflower florets

1 big Onion,finely chopped

1 big Tomato,chopped

5-6 Garlic pods,peeled

1/2" Ginger,finely chopped

1 Green chilli,finely chopped

2 tbsp chopped Coriander leaves

1/2 tsp Rasam powder

1/2 tsp Sambar powder

1/2 tsp Red chili powder

1/4 tsp Turmeric powder

a sprig of Curry leaves

2 Red chillies,broken

1/2 tsp Mustard seeds

Salt to taste

to grind:

2 tbsp fresh grated Coconut

2 tsp Poppy seeds,soaked in water

1/2 tsp Saunf 

5-6 Pepper corns

Method:

to make dosa batter:

Wash and soak raw rice,idli rice(or par boiled rice), urad dal, toor dal, chana dal, fenugreek seeds together in water for  4-5 hrs.

Soak flattened rice(poha) for 1/2 hr.

Grind all the ingredients in the wet grinder to a fine batter by adding water at regular intervals.

Add required amount of salt at the end of grinding and mix well.

Allow the batter to ferment for 12-14 hrs.

On the day of preparing dosa take out the required amount of dosa batter into a vessel and add chiroti rava and sugar to it and mix well and let it keep for an hour.

to make Cauliflower masala:

• Clean and wash the cauliflower florets and soak them in salted hot water for 10-15 mins.Drain them and chop them finely.
• Heat oil in a kadai/pan and crackle mustard seeds and add broken red chillies and curry leaves fry until they wilt.
• Add garlic pods,chopped ginger and green chili and fry for a minute.Now add finely chopped onions and fry until they become translucent.
• Add chopped cauliflower florets and fry well for 2-3 mins and add chopped tomatoes to it and fry for 3-4 mins.Cover it and cook until the tomatoes turns mushy and cauliflower is cooked.
• Grind grated coconut with poppy seeds,pepper corns and saunf to a fine paste.Add little water if required for grinding.
• Add rasam powder,sambar powder,red chili powder,turmeric powder and salt to the cauliflower mixture and mash it nicely with a masher.It is your choice to keep the texture how ever you want.I mashed it completely like a spread,if you want you keep it chunky too.
• Add the ground coconut mixture to it and let it cook for 3-4 mins until the raw smell disappears.You should keep the consistency of this very thick as we will apply this inside the dosa.
• Switch it off and let it come to room temperature.Add chopped coriander leaves to it and mix and keep it ready.

to make Cauliflower Masala Dosa:

• Make the tawa ready for making dosa,keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 9 " dosa and pour some oil/ghee (1 tbsp roughly) all over the edges and in the center cover it with a lid.
• After it is roasted for a minute remove the lid and smear the cauliflower mixture(approx 3-4 tbsp) all over the dosa.
• Keep the flame on HIGH and let it roast for another minute until it turns golden brown and crispy.
• Fold it into half and serve.

Serve it with Coconut chutney and Sambar. Check out other side dishes for Idli/dosa here.

Tips:

• The addition of sugar to the batter makes the dosas crisp and also gives a thick golden crust to dosas.
• If your dosas did not turn out good,do not panic.Add 1/4 tsp cooking soda to a ladle and mix with 2 tbsp water well and that to the dosa batter and mix well and start making dosas.This will make the interior of dosa fluffy.
• If you want you can avoid mashing the cauliflower florets and keep them as they are and follow the same process for the filling.I personally liked the idea of mashing it.
• The dosa batter can be used to make any dosa like plain dosa, Utappam or Masala dosa.

If you are interested in other dosa recipes,check out more varieties here.

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