Mushti Polo | Traditional Konkani style soft dosa

My 25th dosa on my Dosa Corner page!! And what’s better than this dosa, our very own Mushti Polo which I have grown up eating almost every week as a kid. This super soft dosa with raw mango chutney is a combination that brings back all the nostalgia of childhood (and how carefree and fun that was! 😍)

Though I never realized the value of how much my grandmother and mother tried to make us eat healthy then, I understand it very well now after becoming a mother. Guess that’s what is called “Life is a full circle!” (also, I remember my mother’s dialogue whenever she got angry ” You will know this after you become a mother in future 🤣🤣).

Yes, I truly understand now. 😂 All these traditional recipes are all that we need in our life to eat healthy. Dosas especially being fermented or probiotic food and very good for our body. Pair it with a chutney or sambar and it is a complete meal in itself.

Hope you all try this dosa. All amchis know this dosa. It is actually called Mushti dosa meaning all ingredients are added in fist measurement using hands (Mushti is fist in Konkani). I thank my Amma for sharing her recipe with me. ❤️ Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 8 dosas }

1 Cup Raw white rice ( I use any medium grain rice available here )

3 Tbsp Urad dal ( I use split ones )

1 Tbsp Methi / Fenugreek seeds

1/2 Cup thick or thin Poha / Beaten rice

1/2 Cup fresh or desiccated Coconut

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Take rice, Urad dal and Methi in a large bowl.

2. Wash well and soak in enough water for atleast 4 hours. Now drain the water and add to a mixer. Also add poha and coconut.

Note: I don’t wash poha as it’s really clean here. You can wash it in running water and then add if it has grains in it.

3. Add about 1 Cup of water along with salt and grind to a smooth paste. Pour into a large bowl.

4. Keep it in a warm place at room temperature for about 8 to 10 hours. Since it is winter season, you may need to ferment even upto 12 to 14 hours for the batter to ferment well.

5. Now heat a dosa pan and add a ladle of batter in the center of the pan. Do not spread this dosa. Cover and cook on medium flame adding oil or ghee till the surface cooks.

6. Remove and serve hot with a chutney of your choice.

Notes:

* I make Ambuli Chutney or Raw Mango chutney with this. Since we don’t get raw mangoes readily here, I use the ones leftover from pickle jars.

* Just grind three to four small mangoes from pickle jars (or about 1/4 Cup of fresh raw mango) with 1/2 Cup Coconut, 3 to 4 red chillies, Hing and salt with water to a smooth paste. This is a thick chutney.

* You can substitute Hing with 3 to 4 garlic cloves instead. I use Hing during fasting or Pooja days and garlic on other days.

* You can also use green chillies instead of red chillies.

* This dosa is a thick one and to be roasted only on one side on medium flame.

* I get many queries about the kind of rice I use. I just use raw white rice of any brand which is available here. Not basmati nor any idli/ dosa rice. Just medium grain white rice which we get from nearby supermarket.

* You can check all my 25 dosas on my Dosa Corner page.

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