It seems like "Toffani Dosa" isn't a standard or widely recognized term in South Indian cuisine.
It's possible that it might be a regional specialty or a unique variation of the traditional dosa, but without further context or information, it's difficult to provide a detailed description.
If you can provide more details or context about what Toffani Dosa might entail—such as its ingredients, preparation method, or any other specific characteristics—I'd be happy to try to help you further!
