Cone Dosa Recipe
Recipe information
Make Cone Dosa in just 9h . Dosa crepe, crispy
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Ingredients
Batter
Tempering / Cooking & Assembly
Batter
1. Soak grains
Rinse the rice until the water runs clear. Rinse the urad dal and fenugreek seeds. In separate bowls, soak the rice with poha together in about 2 cups of water and soak the urad dal with fenugreek seeds in about 1 cup of water. Soak both for 4–6 hours (or overnight) at room temperature.
2. Grind batter
Drain the soaked rice and dal. In a wet grinder or high-speed blender, grind the urad dal and fenugreek first with about 1/2 cup of fresh water to a smooth, slightly airy paste (scrape down the sides). Transfer to a large bowl. Grind the rice and poha with about 1 cup of water to a slightly grainy-smooth texture (dosa batter is typically a little coarser than idli). Combine rice and dal pastes, and add remaining water gradually to achieve pouring but slightly thick batter (consistency like heavy cream — should spread but hold slight thickness).
3. Ferment
Whisk the combined batter vigorously for 1–2 minutes to incorporate air, then cover and leave in a warm place to ferment 8–12 hours (longer in cool climates). The batter should increase slightly in volume and show tiny bubbles. After fermentation, stir in 1 tsp salt and adjust consistency with a little water if too thick; for cone dosa you want a batter that spreads thin but still holds structure (slightly thinner than typical dosa batter).
Tempering / Cooking & Assembly
4. Prepare pan and tools
Use a large, flat nonstick or cast-iron tawa (griddle). Have a small bowl of oil ready and a metal or wooden ladle. If making cone shapes, prepare stainless-steel cone molds (commercial cone dosa molds) or roll cones from foil with one open end for shaping. Dust molds lightly with a little oil or semolina to prevent sticking.
5. Preheat pan
Heat the tawa over medium-high heat until hot. Test by sprinkling a few drops of water — they should sizzle and evaporate quickly. Reduce heat to medium for more even cooking.
6. Optional tempering for flavor
Heat 1 tbs oil in a small pan, add mustard seeds and cumin seeds. When mustard seeds pop, add chopped green chilies and chopped cilantro, briefly sauté and turn off heat. Stir this tempering into a ladle of batter or spoon over batter when spreading to impart aroma. (This step is optional; plain batter is traditional.)
7. Spread dosa
Ladle about 3/4 cup of batter onto the preheated tawa and pour in a circular motion starting from the center and spiraling outward to create a large thin circle (about 8–10 inches). For crispier cone dosas, make the batter slightly thinner and spread more thinly. Optionally sprinkle 1/4 to 1/2 tsp semolina evenly over the dosa to increase crispness.
8. Cook and crisp
Drizzle 1/2 to 1 tbs oil around the edges and a little on the surface. Cook on medium heat until the underside is golden brown and edges lift easily (2–4 minutes). Do not flip. If using a nonstick pan, increase heat slightly for a crisper finish for 30–60 seconds, watching carefully to prevent burning.
9. Form cone
Using a spatula, lift one edge of the cooked dosa gently and wrap it around the prepared cone mold from one edge to the center, shaping it into a tight cone with the cooked surface on the outside and the soft side inside. If needed, brush a little oil or ghee on the dough edge to help seal. Press the seam lightly so it holds. If you made individual smaller dosas, wrap each into a cone immediately after cooking.
10. Crisp the seam (optional)
Place the wrapped cone, seam side down, briefly on the hot tawa for 20–30 seconds to set the seam and add crispness, turning once to warm evenly. For extra gloss and richness, brush a little ghee on the outside.
11. Keep warm and serve
Place finished cones upright in a stand or in a bowl to hold their shape while you cook the remaining dosas. Repeat the spreading, cooking, and forming process with the rest of the batter. Serve cones hot and crispy with chutneys (coconut chutney, tomato chutney) and sambar as desired.
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