Tuesday, July 12, 2016



Visitors to this blog who are not familiar with South Indian cooking may be surprised to know that there are ever so many types of dosas that we make at home, typically for breakfast. For example, elsewhere in this blog you will find, apart from the traditional dosa, recipes for Bellappa Dosa, Pancharatna Dosa, and Masoor Dal Dosa.

Today's recipe is an old Konkani dish which we call, "Mushti Polo" which gets its name from two Konkani words, " Mushti" meaning " fistful" and "polo" meaning "dosa." It is believed that apart from raw rice, other ingredients like urad dal, grated coconut, and beaten rice were traditionally measured in fistfuls. A fistful translates to about 1/4 cup.

This slightly thickish dosa is soft and porous as it is usually cooked only on one side without it being flipped over.


Raw Rice, 1 cup
Urad Dal, (Split Blackgram Dal) 1/4 cup
Methi  (Fenugreek) Seeds, 1 tsp
Grated Coconut, 1/4 cup
Poha (Beaten Rice), 1/2 cup * I use the thin variety 
Salt, to taste
Oil, as required to make dosas


Wash and soak together raw rice, urad dal and methi seeds for 3-4 hours. Drain the excess water
Soak the beaten rice in a little water for about 15 minutes before grinding
Grind the soaked raw rice, urad dal, and methi seeds along with the grated coconut and beaten rice
using the required amount of water to form a smooth batter
The batter should be thick yet of a pouring consistency
Transfer the batter to a vessel, add salt to taste, keep it covered and allow it to ferment for 8-10 hours or overnight
Remember the batter will increase in volume during fermentation
Heat a tawa or griddle, and on medium heat pour a ladleful of batter and spread it lightly to make a thick dosa
Do not spread the batter as much as you would for a regular dosa
Drizzle oil around the dosa and cover and cook for 1-2 minutes on medium heat
You will find holes appearing on the dosa, it becomes spongy and soft on the top and crisp underneath
There is no need to flip the dosa
Serve hot with chutney of your choice

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