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Instant tofu dosa

Instant Tofu Dosa

Now making an instant masala dosa without rice is possible. Try this quick and healthy instant tofu dosa and you will surely fall in love.
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Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 82kcal

Ingredients

Instant Tofu Dosa

  • ½ cup chickpea flour
  • 1 slice low-carb bread
  • 2 inch ginger (washed and peeled)
  • 1 hot chili pepper green
  • ½ teaspoon cumin powder
  • 1 tablespoon cilantro leaves fresh
  • 2 cups drained tofu
  • ½ cup soy yogurt
  • ½ cup water (more to make a batter)
  • salt to taste
  • 1 tablespoon oil to smear and more for making dosa (Skip adding oil for a healthier version)

Cauliflower Broccoli Masala

  • 2 cups cauliflower and broccoli florets
  • ½ cup sliced onions
  • 2 green chilies
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad daal
  • few curry leaves
  • 1 teaspoon canola oil
  • ½ teaspoon turmeric powder
  • ½ teaspoon chili powder
  • salt to taste

Quick chutney

  • ½ cup bengal gram lentils
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 2-3 green chilies
  • 2-3 garlic pods
  • few curry leaves
  • 1 cup rough chopped tomatoes
  • slat to taste
  • ½ teaspoon oil

Instructions

Instant tofu dosa

  • In a blender, take drained tofu, bread, garbanzo or chickpea flour, cilantro, ginger and green chili.
    Instant tofu dosa
  • Add yogurt and ½ cup of water and let it stand for 5 minutes until the bread soaks the water.
  • Blend well to make a smooth paste.
  • Now add cumin powder, salt and little more water.
  • Blend to make a smooth batter.
  • Heat a griddle and smear with oil.
  • Pour a ladle or batter and prepare dosas by moving the ladle or spoon in circular motion.
  • Spray some oil on the dosa. Allow it to cook until it browns at the bottom and around the edges.
  • There is no need to flip and cook. However, you can flip and cook to make both the sides brown.
  • Serve hot.

Cauliflower broccoli masala:

  • In a skillet, add oil.
    Instant tofu dosa with masala
  • Temper urad dal, mustard seeds and curry leaves.
  • Allow the mustard seeds to splutter.
  • Add sliced onions and allow it to soften under low heat.
  • Add cauliflower, broccoli and salt.
  • Cover and cook for a few minutes.
  • Now add slit green chilies, chili powder and turmeric. Stir well.
  • Cover and cook until the veggies are soft and well combined.
  • Serve with dosa.

Chutney:

  • Heat a skillet or sauce pan and add a teaspoon of oil.
    chutney for instant tofu dosa
  • Add chana dal or Bengal gram daal, dry coriander seeds, cumin seeds and curry leaves.
  • Cook until the mixture turns slightly brown.
  • Add tomatoes, green chili and garlic.
  • Cover and cook until the veggies are soft and start to lose water.
  • Add salt and stir well.
  • Let the mixture cool down completely.
  • Blend well to make a smooth paste.
  • Adjust salt and the tang. If required add some tamarind paste and blend again. It is totally optional to add tamarind paste.
  • Season with toasted mustard seeds and curry leaves.
  • Or splutter some mustard seeds and curry leaves in oil and add it to the chutney.
  • Serve at room temperature and refrigerate leftover for not more than three days.

Notes

  • Adding oil is absolutely not necessary if you are using a non-stick griddle.
  • If you have to add, use a neutral oil like vegetable oil or canola oil.
  • These dosas are very thin, so use more batter per dosa to make it thicker.
 

Nutrition

Calories: 82kcal