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About this recipe: The conventional dosa is flat but I have presented for you today, what we call the "topi" dosa, called so because it resembles a "topi" or cap.

shobanaprao Karnataka, India


  • Idli rice (Parboiled rice) 1 cup
  • Regular rice 1 and 1/2 cups
  • Urad dal (Black gram dal) 1/2 cup
  • Methi (Fenugreek) seeds 1 tsp
  • Oil,
  • Salt, to taste


  1. To prepare the batter Soak the parboiled rice and regular rice in water for at least 6 hours. Soak together the urad dal and methi seeds for about 6 hours. Grind the parboiled rice and regular rice to a smooth batter. Grind the mixture of urad dal and methi seeds also to a smooth batter. Now mix both these batters and add salt. A rule of thumb is about 1/2 tsp of salt per 1 cup of dry rice and dal. Pour these batters to a larger vessel. Set aside for 12 hours for the fermentation to take place
  2. To make the dosa: Heat the tawa ( griddle.) Sprinkle a few drops of water. When the water sizzles, the tawa is ready for use. Place a drop of oil on the tawa. Take a piece of onion and use it to spread the oil on the tawa. Wipe it off with a clean tissue. This will improve the surface and enhance the quality of the dosas. Pour a ladleful of the batter on the tawa. Spread this quickly using the ladle. Move outwards from the centre using a continuous spiral motion till the dosa measures about 6 ". Pour a teaspoon of oil around it. Cook for a couple of minutes till it becomes crisp at the edges. Now, flip the dosa and cook the other side till done. Serve hot with chutney of your choice.


Mix the two batters ( of rice, and urad dal & methi) by hand for best results. Use a large vessel to ferment the batter as the volume will increase in the fermenting process. Do not use a container with an air tight lid while fermenting the batter. Keep sprinkling water in between making dosas to prevent the tawa from getting over heated. Adding a bit of sooji (semolina) to the batter makes the dosa more crisp.

See it on my blog

Cooking With Shobana

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