Topi Masala Dosa

Topi Masala dosa

Who does not want to eat topi shaped Masala dosa like in RESTAURANTS?

Who does not want to know how it to prepare so aptly as in the restaurants? 

After lot of Re-search and breaking the head I came across this recipe, to my content. Of course I must admit, Google helped me in getting this recipe.

Topi MD

Ingredients needed:

2 measure: Regular rice or Dosey akki

1 measure: Urad dhal or Uddhina bele

2 spoons : Kadale bele

1/2 measure par boiled rice or Kusubalakki (easily found in any stores)

1 or 2 tsps Fenugreek seeds or menthya kaalu

1) Wash, clean and soak all the above in water atleast for 6 to 8 hrs

2) Grid it to a smooth batter, while adding very little water

3) Mix and keep aside to ferment for atleast 8 hrs.

Normally, I soak the ingredients in the the morning, grind it in evening, leave it over night and use it next day morning.

While allowing for fermenting, divide the batter to 2 parts and in 2 vessels, exactly 1/2 the equal quantity. place  vesel in fridge and leave the other one outside at room temp, to ferment. In the morning mix both, add salt and prepare dosa.

 How to make topi shape?

1) Pour the batter, make it round.

2) When half done, take a knife, from the center, cut and keep cutting towards the outer boundary. Immediately, lift and start rolling like kadaley kaayi or Churmuri packet, in to a cone shape, lift it and remove it

Serve it with chutney or sambar...