Konkani Mushti Polo / Dosa

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.

Serve Mushti Polo with a curry or Coconut Chutney.