Cone Dosa

Cone Dosa Recipe 

Total Yield: About 6-8 cone dosas (depending on size)

As a Snack: 1 small dosa per person with chutneys

As a Main Course: 2-3 dosas per person with chutneys and sambar

Preparation time: 10 hours (for soaking and fermentation) 

Cooking time: 30 minutes 

 

Ingredients 

For the Dosa Batter 

• 1 cup rice (preferably short-grain, like idli rice or parboiled rice) 

• 1/4 cup urad dal (split black gram) 

• 1/4 teaspoon fenugreek seeds (optional, helps fermentation) 

• Water, as needed 

• Salt, to taste 

• Oil or ghee for greasing 

For the Filling (optional) 

• 2 large potatoes, boiled and peeled and mashed coarsely 

• 1 medium onion, finely chopped 

• 1 small tomato, finely chopped 

• 1/4 teaspoon mustard seeds 

• 1/4 teaspoon turmeric powder 

• 1/2 teaspoon cumin seeds 

• 1/2 teaspoon garam masala or sambar powder 

• 1/4 cup coriander leaves, chopped 

• 1 tablespoon oil 

For Serving 

• Coconut chutney 

• Tomato chutney 

• Sambar (spicy lentil and veg soup) 

Equipment Needed: 

• Blender or wet grinder for grinding the dosa batter 

• Non-stick or cast-iron griddle (tava) 

• Spatula for shaping the dosa 

• Small pan for preparing the filling (optional) 

• Ladle to pour the batter 

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Instructions: 

Prepare the Dosa Batter 

• Rinse the rice and urad dal, and soak them together with the fenugreek seeds in plenty of water for at least 6-8 hours (or overnight). Some people soak rice and dal separately, but I soak together. 

• Drain the soaked rice and dal, then grind them in a blender or wet grinder, adding water gradually to form a smooth, slightly coarse batter. The consistency should be like pancake batter (not too thick). 

• Transfer the batter to a large bowl, cover, and let it ferment in a warm place for about 8-10 hours or overnight. You can either keep it in oven on keep warm setting, or use Insta pot on Yogurt setting.  The batter should rise and become bubbly. 

Prepare the Filling (Optional) 

• Heat oil in a small pan. Add mustard seeds and cumin seeds. Once they splutter, add the chopped onions and sauté until soft. 

• Add tomatoes, turmeric powder, and garam masala (or sambar powder), and cook until the tomatoes are soft and the mixture thickens. 

• Add boiled potatoes, adjust seasoning. 

• Stir in the coriander leaves and set aside.

Making the Cone Dosa 

• Heat a non-stick or cast-iron griddle (tava) on medium heat. Once hot, lightly grease it with oil or ghee using a paper towel or brush.  

• Rub tava with peeled whole onion. This removes extra oil, giving additional flavor and helps dosa not to stick on tava. 

• Pour a ladleful of dosa batter onto the center of the griddle and spread it out in a thin, even circle using the back of the ladle. 

• Drizzle a little oil or ghee around the edges and cook for 2-3 minutes, until the dosa becomes golden and crispy. 

• Once the edges are crisp and the bottom is golden brown, use a spatula to gently cut 1/3rd of dosa, now fold the dosa into a cone shape. 

• If you’re using a filling, place a small amount of the prepared filling, and press it so it sticks to the dosa,  inside the cone before folding. 

Serve the Cone Dosa 

• Serve the cone dosa hot with coconut chutney, tomato chutney, and sambar on the side. 

Tips: 

• Fermentation: Fermentation is the key to a good dosa batter. If your kitchen is cold, place the batter in an oven with just the light on, or wrap the bowl with a warm towel to encourage fermentation. 

• Thickness of Dosa: For a crispier dosa, make sure to spread the batter thinly on the griddle. If you like a softer dosa, make it a little thicker. 

• Griddle Temperature: The griddle should be hot before pouring the batter. If it’s too cool, the dosa won’t crisp up properly. 

• If you think the temperature is too high or the pan is too oily, splatter some water and wipe it off with a kitchen towel. This will help bosa batter to stick to the pan easily. 

• Filling Ideas: You can get creative with your fillings. Besides onions, tomatoes, and potatoes, you can use sautéed paneer, spiced chicken mince, or even spiced mushrooms.  

• Sometimes I use only cheese for the, I only use cheese for the stuffing, along with tomatoes, and onions. 

• I also reuse any dry leftover vegetable to make it more nutritious.