Topi/cone dosa

I used to get fasinated by the conical shaped dosa served in restaurants. 

Though we make dosa at home, I know the batter we make is much softer. 

I was wondering if we experiment on the ratio of boiled rice to whole urad dal and add thick poha will it be possible to get the consistency?

So here is the recipe that I have tried today.

Ingredients

2 cups boiled rice

1 cup whole urad dal

1 tablespoon methi seeds

1/2 cup thick poha/flattened rice flakes

Method

*Wash all the ingredients three times and soak together in a bowl. 

* We are going to use the same water in which the ingredients were soaked. So keep it. 

* Grind to a smooth batter in mixer or grinder by adding little water at a time. 

*Leave the batter on the kitchen counter for fermenting about 8 hours.

*Just before making dosa, mix in the batter with a ladle.

*Heat dosa tawa, pour one or two ladleful of batter, spread into a thin dosa, pour a little ghee or gingly oil, you will notice the edges are crispy and dosa well cooked.

* Flip the dosa, let it cook both sides, take a clean kitchen scissor, cut the dosa in one side till the middle, fold it into the conical shape.

*Serve hot with chutney.

Notes

*Consistency of the batter is very important to get perfect, crispy, topi dosa.

*If you add more water to the batter for making dosa,you will not get the conical shape.

*Here is the result of adding more water while making. So don't make that mistake.

More water in batter and dosa not crispy enough to hold the shape.