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Any comment with a Link/URL or any kind of promotion will not be published.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

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

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

Surti Val Papdi Bhaji

My Mom used to make Val Papdi Bhaji in a simple way with few ingredients. This is the first time I gave it a try here in my US kitchen. This stir fry does require little more oil, as no water is added for cooking. Dal Rice tastes great with this sauteed Papdi.  I tried this Bhaji once with frozen Surti Papdi and I was not happy with the result. I prefer fresh Papdi for this recipe, which I can only find in the local Indian store. I am not sure if Val Papdi is called as Navy Bean or Fava Bean in English.
13 comments
Read more