Topi Dosa is a very popular throughout southern parts of India. It is very crispy, delicious and looks great. Children loves it very much because it looks like a cap or rocket and are 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.
Preparation time: 10 mins (excluding soaking time)
Cooking time: 15 mins
- 1 1/2 cups rice
- 1/2 cup urad dal
- 1 tsp moong dal
- 1/4 cup boiled rice
- 1/2 tsp fenugreek seeds (for nice flavor)
- Salt to taste
- 2 tsp oil or ghee
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 it the batter over night let it ferment the batter in room temperature.
After fermentation take batter in to a bowl and add salt to it and mix well.
Take a Dosa pan and heat it. When it is hot, pour the laddleful 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 color.
Take out the Dosa in to a plate. Take a knife and cut it from the center point to the edge of the dosa.
Now turn it in to cone shape or cap shape and place the sharper side of the cone facing upwards and 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.