Mushti polo /Musti polo /Mushti dosa is a Konkani style soft and thick dosa served as a breakfast dish with spicy chutney. The main ingredients used in this dish are measured in fistfuls.So this soft and fluffy dosa is called Mushti Polo in Konkani. One mushti in Konkani means one fistful which is equal to 1/4 cup in volume.Polo in Konkani means dosa. Mushti Polo recipe is explained with step by step method and photos.
The following ingredients are needed to prepare Mushti Polo.
Ingredients:-
Raw rice (Dosa rice) - 4 fistful (1cup)
Whole white Urad dal. - 1 fistful (1/4 cup)
Thin Poha (Beaten rice). - 1fistful (1/4cup)
Methi seeds (fenugreek). -1tsp
Salt. - to taste
Instructions:-
1). Wash and soak raw rice, urad dal and methi seeds together in water for 5 hours.
2). Wash and soak poha in water seperately for 5 minutes just before grinding.
3). Drain water and grind soaked urad dal, raw rice and methi seeds together to a smooth and thick paste. Add soaked poha and grind again adding little water to a dosa batter consistency.
4). Transfer the ground batter to a large vessel and add required salt into the ground batter.
5). Mix the salt with the ground batter in the vessel using your hands.Keep aside the vessel to ferment the batter overnight.
Method:-
1). Mix the fermented dosa batter with a ladle.
2). Heat a non stick dosa tawa on medium flame and grease with little oil. Pour a ladle of batter on hot tawa and twist the tawa slightly to spread the batter itself on tawa and make little thick round dosa. Do not spread the batter too much and do not spread with the back of the ladle.
2). Cover the dosa with a lid and roast well on one side.
3). When the base of the dosa is roasted well, remove the soft dosa from tawa with a flat spatula and transfer to a plate.
4). Make soft mushti polo with the remaining batter and transfer to a serving plate.
5). Soft and delicious Mushti Polo/Mushti Dosa is ready to serve with spicy asafoetida flavored hinga chutney.
The following ingredients are needed to prepare Mushti Polo.
Ingredients:-
Raw rice (Dosa rice) - 4 fistful (1cup)
Whole white Urad dal. - 1 fistful (1/4 cup)
Thin Poha (Beaten rice). - 1fistful (1/4cup)
Methi seeds (fenugreek). -1tsp
Salt. - to taste
Instructions:-
1). Wash and soak raw rice, urad dal and methi seeds together in water for 5 hours.
2). Wash and soak poha in water seperately for 5 minutes just before grinding.
3). Drain water and grind soaked urad dal, raw rice and methi seeds together to a smooth and thick paste. Add soaked poha and grind again adding little water to a dosa batter consistency.
4). Transfer the ground batter to a large vessel and add required salt into the ground batter.
5). Mix the salt with the ground batter in the vessel using your hands.Keep aside the vessel to ferment the batter overnight.
Method:-
1). Mix the fermented dosa batter with a ladle.
2). Heat a non stick dosa tawa on medium flame and grease with little oil. Pour a ladle of batter on hot tawa and twist the tawa slightly to spread the batter itself on tawa and make little thick round dosa. Do not spread the batter too much and do not spread with the back of the ladle.
2). Cover the dosa with a lid and roast well on one side.
3). When the base of the dosa is roasted well, remove the soft dosa from tawa with a flat spatula and transfer to a plate.
4). Make soft mushti polo with the remaining batter and transfer to a serving plate.
5). Soft and delicious Mushti Polo/Mushti Dosa is ready to serve with spicy asafoetida flavored hinga chutney.
Related Post-
Hinga Chutney Recipe
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