Cone Dosa

Recipe for Cone Dosa:
# Cone Dosa Recipe: A Delicious Experience at Mom’s Dosa in Cloverdale

## Introduction/Description
Welcome to the world of delightful Indian cuisine! Today, we’re sharing our beloved **Cone Dosa Recipe**, inspired by the flavors and techniques you can find at *Mom’s Dosa*, your favorite Indian restaurant in Cloverdale. Cone Dosa is a crispy, savory crepe made from fermented rice and lentil batter, and it’s a perfect choice for breakfast, lunch, or a snack. Whether you enjoy it plain or stuffed with your favorite fillings, this dish is sure to tantalize your taste buds and bring a taste of India right to your kitchen!

## Ingredients List
1. **For the Dosa Batter:**
– 1 cup rice
– 1/4 cup split urad dal (black gram)
– 1/4 teaspoon fenugreek seeds
– Water (for soaking and blending)
– Salt (to taste)

2. **For Cooking:**
– Ghee (clarified butter) or oil (for frying)

3. **Optional Stuffings:**
– Mashed potato mixture (spiced with mustard seeds, curry leaves, and turmeric)
– Chutneys (coconut chutney or tomato chutney for serving)

## Instructions/Steps
1. **Soaking the Ingredients:**
– Rinse the rice and urad dal separately in water. Soak the rice and fenugreek seeds in one bowl and the urad dal in another for at least 4-6 hours or overnight.

2. **Blending the Batter:**
– After soaking, drain the water and combine the rice and urad dal in a blender. Add enough water to blend into a smooth batter (about 1 to 1.5 cups of water). The consistency should be pourable but not too thin.

3. **Fermenting the Batter:**
– Transfer the batter to a bowl, cover it, and let it ferment in a warm place for about 8-12 hours until it doubles in size and shows bubbles.

4. **Preparing the Dosa:**
– Once fermented, gently stir the batter and add salt to taste. Heat a non-stick skillet or a cast-iron pan over medium heat.

5. **Making the Cone Dosa:**
– Grease the skillet lightly with ghee or oil. Pour a ladleful of batter onto the center of the hot pan and spread it outwards in a circular motion to create a thin, even layer.
– Drizzle some ghee around the edges and let it cook until the bottom is golden brown and crispy (about 2-3 minutes).

6. **Shaping the Cone:**
– Once cooked, gently lift one edge of the dosa and start rolling it into a cone shape.

7. **Serve:**
– Serve the Cone Dosa hot with your choice of chutneys and optional stuffing on the side.

## Cooking Time
– Total Time: Approximately 30 minutes (excluding soaking and fermenting time)

## Serving Size
– This **Cone Dosa Recipe** yields about 4-5 dosas, serving 2-3 people, depending on appetite.

## Tips and Variations
– **Fermentation Temperature:** Ensure the batter is kept in a warm place to ferment properly; this is key to achieving that airy texture.
– **Add Spices:** Feel free to add cumin or black pepper to the batter for extra flavor.
– **Stuff it Up:** For a heartier meal, try adding a spiced potato filling or sautéed vegetables inside the Cone Dosa.
– **Serving Suggestions:** Serve with a variety of chutneys like mint, coconut, or even sambar for a complete meal experience.

## Disclaimer
Please note that this **Cone Dosa Recipe** is a reference guide inspired by the dishes we serve at *Mom’s Dosa* in Cloverdale. The actual recipe used in our restaurant may differ. We encourage you to visit us to experience the authentic taste directly!

Explore the flavors of India at *Mom’s Dosa* in Cloverdale, where every dish tells a story!