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
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
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.