Iyengar Bakery Style Cabbage Masala Dosai | Cabbage Masala Dosai Recipe | Gluten Free and Vegan Recipe

Hi Supermoms,

Iyengar Bakery Style Open sandwiches are famous in South India and I have loved them as a kid. A spicy cabbage masala is spread over bread and toasted. Yes, it is that simple. But the taste of these open sandwiches were such a rage. 

Recently I tried to recreate this sandwich in a more healthier way without compromising on the taste. Instead of the bread, I made dosai (gluten free and vegan crepes made from fermented rice and lentil batter) and it was so yummy !

Iyengar Bakery Style Cabbage Masala Dosai :

Preparation time : 10 minutes

Cooking time : 20 minutes

Serves : 4-6 

1 cup = 250 ml cup

Ingredients :

3-4 cups dosai batter 

1 tablespoon sesame oil ( to cook dosai)

For the cabbage masala :

1 small cabbage ( finely chopped )

1 onion ( finely chopped)

2-3 green chillies ( finely chopped)

1/2 " ginger ( grated)

1/4 teaspoon turmeric powder

1/2 teaspoon red chilli powder ( I used Kashmiri red chilli powder)

salt to taste

For tempering :

2 teaspoons oil

1 teaspoon mustard seeds 

1 sprig curry leaves

For garnish :

1/2 carrot (  grated) ( optional)

handful of cilantro/coriander leaves ( finely chopped)

Method :

1.  Heat a kadai/pan with oil and temper with ingredients given for tempering.

2. Add green chillies, ginger, onions , salt and spices.

3. Mix well and cook over low flame till the onions turn translucent.

4. Now add the finely chopped cabbage and cook over low flame till the cabbage is cooked and switch off.

5. Garnish and your masala is now ready.

6. Make dosai and spread the masala on one side and serve. 

7. Repeat this process for the entire batch . 

Your Cabbage Masala Dosai is now ready. 

Happy Cooking !

With love,

Masterchefmom