The dosa, a pancake-like crepe originating from India and made with rice flour batter. It is traditionally served as an appetizer to most Indian meals although more recently it has expanded in popularity around the world. The main ingredients are fermented black lentils and rice which make up about half of the mixture's volume before fermentation begins (depending on what type you're making).
The traditional preparation process starts by combining these two grains together first until they form a fine smooth paste that can be rolled out into thin circles or shaped like rectangles without any cracks appearing when tested for doneness by pressing your thumb lightly across its surface while cooked but not yet browned in oil heated over medium heat below frying temperature - if there is cracking then the batter is too thick.
Topi Dosa is very popular throughout southern parts of India. It is very crispy, delicious and looks great. Children love it very much because it looks like a cap or rocket and is very attracted to it.
It seems as it is difficult to make topi dosa or cap-shaped dosa, but it’s not. Here is the recipe for it.
Wash the rice, urad dal, moong dal and fenugreek seeds and soak them for about 6 hours.
Now grind all the soaked ingredients with boiled rice to a smooth paste. The batter must be thick.
Leave the batter overnight let it ferment the batter at room temperature.
After fermentation takes the batter into a bowl and add salt to it and mix well.
Take a Dosa pan and heat it. When it is hot, pour the ladle full of dosa batter and spread the batter in a circular shape.
Apply 1 tsp of ghee on the top of it. Fry it for 1 min. After 1 min you will see the brown colour.
Take out the Dosa into a plate. Take a knife and cut it from the centre point to the edge of the dosa.
Now turn it into a cone shape or cap shape and place the sharper side of the cone facing upwards and the wider part will come down.
Place the Topi Dosa on the plate and serve it hot.
You can serve this Dosa with coconut chutney or tomato chutney or groundnut chutney or sambhar.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.