Skip to main content

Konkani Mushti Polo / Dosa

Konkani Mushti Polo
Anyone who is familiar with the whole elaborate process of making South Indian Dosa, knows about the importance of measuring ingredients, quite similar to baking. 
But, Mushti Polo is traditionally made using fistful of ingredients. Mushti refers to fistful in Konkani. Cooking using fistful of this and fistful of that is slightly inconvenient for me. As usual, my Mom has her recipe for me, where fistfuls are substituted with measuring cups.

Ingredients:
Medium Grain Rice/Idli Rice - 1 cup
Thin Poha/Flattened Rice/Avalakki - 1/2 cup
Urad Dal/Split Black Gram - 1/4 cup
Shredded Coconut (fresh or frozen) - 1/4 cup
Fenugreek/Methi Seeds - 1 tsp
Salt
Oil

How to make Konkani Mushti Polo:
  • Soak medium grain rice, urad dal and fenugreek seeds in plenty of water for 6 - 8 hours.
  • Wash the soaked ingredients well. Grind soaked rice, urad dal, fenugreek seeds, coconut and flattened rice flakes, in batches, to a smooth thick batter. Add little water, at a time while grinding. No need of soaking flattened rice. Let the batter rest overnight in a warm place.
  • After fermentation, the batter will rise a little. Add salt and stir the batter well.
  • Heat a flat cast iron pan for making dosas. Lightly grease the pan with cooking spray or oil or ghee (clarified butter). Pour a ladle full of batter and spread it in circular motion, just like Masala Dosa. Drizzle more oil or ghee if required. Roast both sides well. Repeat the same for the remaining batter.
  • Generally, mushti polo is made thick and soft. For thick dosa, just pour the batter like a thick pancake or like Set Dosa.
Mushti Polo
Serve Mushti Polo with a curry or Coconut Chutney. 
Labels:

Comments

  1. Hamaree RasoiMay 2, 2013 at 10:58 PM

    Dosa looks so tasty and inviting. That too with less ingredients.
    Deepa

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy.  Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust:  In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...
9 comments
Read more