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Cauliflower Makhani with Dosa Crepes - holycowvegan.net
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5 from 3 votes

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings of 2 crepes each
Calories: 389kcal

Ingredients

  • 1 recipe Brown rice dosa (or any dosa recipe, including my quick masala dosa, linked in notes below)
  • 1 medium head cauliflower (each large floret cut in half so one side lies flat)
  • ½ cup rice flour
  • ¼ teaspoon turmeric
  • ¼ teaspoon cayenne (or any red chili powder)
  • ¼ teaspoon salt

For the makhani gravy:

  • 1 teaspoon avocado oil or any neutral oil (try and use a flavorless oil, like peanut or avocado)
  • 1 large onion, chopped
  • 1 tablespoon ginger garlic paste
  • 5 medium tomatoes, diced
  • 5 almonds
  • 1 tablespoon ground coriander
  • ½ teaspoon cayenne
  • 1 heaping tsp paprika (optional, but this helps give that great orange color)
  • ¼ teaspoon turmeric
  • 2 tablespoon garam masala
  • 1 teaspoon sugar or maple syrup
  • 2 tablespoon kasuri methi (dry fenugreek leaves)
  • ¼ cup raw cashews (soaked in ½ 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 brown rice dosa recipe or make the dosa from this Masala Dosa post. 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.

Nutrition

Calories: 389kcal | Carbohydrates: 69g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 31mg | Potassium: 599mg | Fiber: 9g | Sugar: 5g | Vitamin A: 289IU | Vitamin C: 44mg | Calcium: 86mg | Iron: 2mg