Cauliflower Makhani Dosa Crepes
For this Cauliflower Makhani Dosa Crepes recipe, the cauliflower is roasted and then dunked into a flavorful, spicy, velvety orange gravy of onions and tomatoes. All this creamy deliciousness is then wrapped in an easy and quick dosa crepe made with chickpea flour, for a perfect marriage of south and north Indian cuisine. A vegan, soy-free recipe. Makhani is gluten-free.
Ingredients
- Double batch of Quick and Easy Masala Dosa (crepe only). Recipe in notes below.
- 1 medium head cauliflower, each large floret cut in half so one side lies flat
- 1/2 cup rice flour
- 1/4 tsp turmeric
- 1/4 tsp cayenne or any red chili powder
- 1/4 tsp salt
- For the makhani gravy:
- 1 tsp vegetable oil (try and use a flavorless oil, like peanut or avocado)
- 1 large onion, chopped
- 1 tbsp ginger-garlic paste
- 5 medium tomatoes, diced
- 5 almonds
- 1 tbsp coriander powder
- 1/2 tsp cayenne
- 1 heaping tsp paprika (optional, but this helps give that great orange color)
- 1/4 tsp turmeric
- 2 tbsp garam masala
- 1 tsp sugar or maple syrup
- 2 tbsp crushed kasuri methi (dry fenugreek leaves). This is available at Indian grocers and online. Try not to skip it because it is very crucial to the unique flavor of makhani. If you absolutely can't find it, some dry mint might help, but use only a teaspoon.
- 1/4 cup raw cashews, soaked in 1/2 cup water for 30 minutes, then blended to a smooth paste
- Salt to taste
Instructions
- Roast the cauliflower first. Preheat the oven to 350 degrees. In a bowl, mix the rice flour, turmeric, cayenne, and salt. Whisk together and add enough water to make a runny paste.
- Line a baking sheet with parchment paper, Coat the cauliflower florets in the rice-spice mixture and lay on the parchment paper, flat side down. If desired, spray the tops lightly with cooking spray.
- Roast the cauliflower in the oven for 45 minutes or until the edges are brown and crispy. Remove and set aside.
- While the cauliflower is roasting, make the makhani gravy. Heat the oil in a saucepan or large skillet or wok, and saute the onions and ginger garlic paste until the onions start to brown. Add the tomatoes, cayenne, coriander powder, paprika, garam masala, turmeric, and almonds. Mix well, cover, and let the tomatoes and onions cook for 10 minutes over medium heat or until the tomatoes have become mushy.
- Let the tomatoes and onions cool a bit, then transfer to a blender with 2 cups of water or vegetable stock. Blend into a very smooth paste.
- Return the blended onion-tomato paste back to the saucepan and turn heat to medium. Add the cashew paste, methi and sugar, and mix well. Bring the mixture to a boil, then add the roasted cauliflower florets. Stir them in, and turn off the heat.
- Ladle some of the makhani and cauliflower into each crepe and fold. Serve hot. The crepes tend to stiffen as they stand.
Notes
- Click here for the Dosa Crepe recipe. You don't need the potato stuffing.
- Make the dosa crepes when your Makhani is almost done, because these dosas stiffen a bit on standing. You want them to hot and soft when you wrap the makhani in these.
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