Dosa is a south Indian Breakfast or dinner food . Cone dosa is nothing but an ordinary crispy dosa fold into a cone shape. Every kid would love to have this cone dosa at his/her plate.
Use non stick tava to consume less oil and to cook faster. This dosa has to be crisp, to make it as a cone.
Ingredients of Cone Dosa
3 cups rice (washed and soaked overnight)
1 cup skinless split urad daal (skinless gram) (washed and soaked overnight)
3/4 tsp fenugreek seeds
Salt to taste
Vegetable/ canola/ sunflower cooking oil
Method of Cone Dosa
1. Having soaked both rice and dal separately, wash well with plenty of water, add fenugreek seeds, fill enough water and soak overnight.
2. The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind – adding very little water if necessary – to a smooth yet slightly grainy paste (for crispy dosas).
3. Put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.
4. Now add salt to taste and keep the Dosa batter aside for fermentation in a warm, dark spot, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make Dosas.
5. Heat the iron griddle or non-stick tawa well.
6. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
7. Pour a tsp. of oil over it.
8. Make a line from the centre to one corner with dosa ladle. Then start rotate the dosa to make it in a shape of a cone