Topi Dosa

Topi Dosa is crispy, delicious & looks yummy when set up on a plate. It is ideal for children since it is a plain crisp dosa/crepe. Kids will love this because it looks like a rocket or party hat & will get attracted to it. In fact, anyone will love it. So here is today’s post of ‘Topi Dosa’ just for you.. Enjoy! J

Ingredients :

1 cup Urad Dal

3 cups Boiled Rice

½ cup Thick Poha

½ tsp. Methi Seeds (Fenugreek)

1 tbsp. Chana Dal

Salt to taste

Vegetable Oil/Ghee as required

Method :

Wash & soak rice, urad dal, chana dal with methi seeds in sufficient water for 4 hrs. Wash the thick poha & soak in water separately.

Grind together all the soaked ingredients in a masala grinder/blender to a fine paste. Transfer the paste to a sufficiently large & broad bowl/dekchi.

Add salt to taste & water to thin the batter to a dropping consistency. Do not thin the batter too much; it should be sufficiently thick to spread with a ladle.

Stir well & keep aside in a warm place for fermentation, preferably overnight.

Heat the dosa tawa till hot.

Sprinkle some water on the tawa & let the water evaporate completely.

Pour a ladle of the dosa batter & spread out the batter thinly & evenly with a ladle in a circular motion.

You will see fine bubbles on the surface of the dosa & it will be turning brown gently. Sprinkle oil/ghee on the top. Be a little generous with oil/ghee.

Cook on a low flame. After a few seconds, you will see that the dosa has cooked & there is no raw batter on the surface of the dosa.

Gently loosen the dosa with a spatula.

To make Topi Dosa :

Use a knife & cut it from the centre to the corner of the dosa. (like the way you cut a cake) transfer to a plate & then turn it into a cone/fold like a party hat using your hands. Place the wider side of the cone facing down on the serving plate. Relish it with sambar & chutney or with potato filling (masala).

Tips & Variations : Refer to the Masala Dosa post.