Cone Dosa/ Topi Dosa

Name: Cone Dosa/ Topi Dosa
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Parboiled rice; 1/4 cup Thin poha or flat rice; 1/2 cup Split black gram daal or urad daal; 1 tablespoon Chana daal; 1 tablespoon Moong daal; 1 tsp Methi seeds; 10 seeds Black pepper; as required Water to soak and grind; as per taste Salt; 2 tsp Ghee per dosa to cook; 1/2 cup Peanuts roasted; 1/4 cup Roasted Chana; 1/4 cup Dry grated coconut; 4 Red dry chillies; 1 Ginger small piece; 4 Garlic cloves; 1 tablespoon Tamarind pulp; as required Water to blend; 1 tablespoon Cooking oil; 1 tsp Mustard seeds; 1 tsp Chana daal; 1 tsp Urad daal; 1 Red chilli; 8 Curry leaves; 1/4 tsp Asafoetida / hing

Vaishali Suhas @HealthisWealth

Bangalore , India

#lunchbox
#cookpadindia
#innovative
#dosa
#breakfast
#southindian
Southern recipes are a delicious option to give kids in their lunchbox. They can be easily eaten with a spread like chutney, mayu, ketchup or curry and they are packed with proteins for growth and carbs for energy.
I would like to thank Sudha Agrawal ji for sharing her recipe which I have made too. Try it today.

Vaishali Suhas @HealthisWealth

Saved

Ingredients

20 minutes

4 servings

2 cupsParboiled rice
Tomato Onion Uttappam
1/4 cupThin poha or flat rice
Sprouts and Veggies Poha (healthy poha)
1/2 cupSplit black gram daal or urad daal
Adadiya (winter special) Black Lentil Fudge
1 tablespoonChana daal
1 tablespoonMoong daal
1 tspMethi seeds
10 seedsBlack pepper
as required Water to soak and grind
as per tasteSalt
2 tspGhee per dosa to cook
For chutney:
Protein Power Chutney
1/2 cupPeanuts roasted
1/4 cupRoasted Chana
1/4 cupDry grated coconut
4Red dry chillies
1Ginger small piece
4Garlic cloves
1 tablespoonTamarind pulp
as required Water to blend
For tempering :
1 tablespoonCooking oil
1 tspMustard seeds
1 tspChana daal
1 tspUrad daal
1Red chilli
8Curry leaves
1/4 tspAsafoetida / hing

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Steps

20 minutes

1

First, wash and soak the rice in 4 cups water along with the flat rice and black pepper for 6 hours.
2

Simultaneously, wash all the daals or lentils and soak in 4 cups of water along with methi or Fenugreek seeds for 6 hours.
3

Then drain and grind the daals with 1/2 cup of water initially and then add some more later to get a thick and creamy consistency. Remove and store in a large vessel.
4

Now drain and grind rice in 1 cup water initially and later add another cup or the amount needed to make a thick and grainy batter.
5

Then add the daal mixture and grind together till creamy, thick but having a slight grainy texture.
6

Store in the large vessel and ferment for 10 hours.
7

Then add salt and mix well. To make dosa, heat a tawa. Sprinkle some water and wipe. Then add a few drops of oil and wipe. This is to prepare it for dosa.
8

Chutney steps as above and recipe below 👇
9

Then make a thick dosa by pouring 2 laddlefulls of batter and spreading it thick.
10

To pack in lunchbox, cover dosa in foil or food wrap. Pack chutney in an airtight small box. Arrange some fruits at the sides and pack your lunch.
11

To make chutney: Dry roast all the ingredients except tamarind pulp. Then grind them along with water, and salt.
12

Prepare tempering or tadka with given ingredients and pour on the chutney. Mix well and serve / pack in lunch with Topi Dosa or Cone Dosa. Enjoy.

Linked Recipes

Tomato Onion Uttappam

Sprouts and Veggies Poha (healthy poha)

Adadiya (winter special) Black Lentil Fudge

Protein Power Chutney

Saved

Cooksnaps

Saved

Vaishali Suhas @HealthisWealth

on January 19, 2022 07:27

Bangalore , India

Hello and welcome to my collection of healthy , tasty and easy recipes. I am Vaishali Suhas, from Nagpur, India. A Diet coach, Wellness and Nutrition Expert, and a Food Technologist. I am also a proud Cookpad author, Home chef, Baker and Vegetarian / Vegan recipe developer. Follow me on my page on Instagram@vaishubakesYouTube https://youtube.com/@NutritionwithVaishali?si=YorzPAvED9UV3VyZFacebook https://www.facebook.com/profile.php?id=100063908260991&mibextid=2JQ9oc