Masti dosa (Mushti polo)
This is again a recipe from Old Kannada weekly (”Tharanga“). It has some 50+ dosa recipes. I love these recipes because these all dosas are very simple and always turn out well.
May be it is called “Masti(fun) dosa” because it is lot of fun to make these dosas(??). The main ingredient of this are rice(any normal rice) and flattened rice(poha), so these can be made paper thin. You can take them out from tava very easily. These are fried from only one side. In all, making of the dosa as well as eating them is lot of fun :D.
Updated on Dec 02 - 2006:
After writing this post, from the comments from my readers, I came to know it is also called Mushti dosa in some places. Vee gave me a very good explanation in the comment. Mushti meaning a handful in Konkani.
Another version of Mushti dosa can be seen at Ashwini’s blog.
Ingredients:
2 cups rice
1 cup poha(avalakki)
2 tbl spn urad daal
1/2 tea spn methi(fenugreek) seeds
1/2 cup coconut(fresh or frozen)
Oil
Salt
Method:
Soak rice and daals in water for around 2-3hrs. Grind it with coconut. Add soaked poha and grind to a very smooth paste. Mix salt and keep it overnight for fermentation.
Next day, make dosas. Fry these dosas from only one side.
Serve hot with any chutney.
Serves : 4-5
Preparation time : 15mins
Shilpa,
December 1st, 2006 at 3:05 pmI don’t see any difference in this dosa and konkani “Mushti Dosa”. We use same ingredients for “Mushti Dosa/polo”.
Gowri, actually this recipe has very different ingredients than the mushti dosa recipe(I have mentioned the link from Ashwini’s blog). I didn’t know there are different ways to make Mushti dosa.
December 1st, 2006 at 3:13 pmHi Shilpa
We call this aapam in Tamilnadu. Sometimes we also add cooking soda.
December 1st, 2006 at 4:19 pmShilpa..Mushti polo is prepared in a similar way in my native place. What link you have given to Ashwinis site is like adai.(a tamil variety). I got the recipe the traditional way from my mamama (moms mom). I have a friend Savitha a kannadiga from Bangalore. She makes this preparation exactly the way you mentioned.
December 1st, 2006 at 4:59 pmMany have already said this is mushti poLo. Let me tell u how i spread this mushti polo so that it comes out like ’set dosa’ in Bangalore darshinis.
Pour a spoonfull of batter on the griddle. Do not spread it, let it flow on its own so that it remains small and thick. Cover and put on medium flame. Fry/bake till its all the batter on the upper side is cooked. This is fried only on one side.
December 1st, 2006 at 5:42 pmWhoa didnt know there would be such a debate over a dosa!! Whatever it is looks utterly delicious Shilpa
December 1st, 2006 at 11:19 pmShilpa,
My mother-in-law makes mushti polo with the ingredients that you have blogged but with the idea that Ashwini has blogged about. Her actual recipe to me was ,”ek musti taandool, ek musti udada daali, ek mushti phov, ardha musti naralu aani thode methi” ( a handful of rice, handful of Urad dal, a handful of poha, half a handful of coconut and little bit of methi). Also, she makes the polo like a normal dosa, just like you have. Seems like everyone has a different interpretation of this dosa.
December 1st, 2006 at 11:30 pmThanks to you all for your time. I was just following a book (for recipe and name). I will update the post now. I am sure there are more than one way of preparing any Konkani dishes. So now I am happy that I have two recipes for Mushti dosa :).
December 2nd, 2006 at 8:05 amVee, thats a very nice explanation. I was wondering why this is called Mushti dosa.
Masti and Mushti:D That is funny and they go together too.Eat Mushti dosa with lot of masti.:)
I used make curry with raw papaya in India.Even if it is half ripe,you can still try it.
December 3rd, 2006 at 9:09 amis the poha thick or thin style?
December 4th, 2006 at 8:27 amSupriya, as the poha is used for grinding, you can use any kind of poha which can be ground to smooth.
December 4th, 2006 at 4:25 pmHi Shilpa, I made this dosa, it was very nice. Am posting it in my blog with ur ref.
December 7th, 2006 at 12:48 pmThanx for sharing, as usual ur recipe was a hit!
hi shilpa
May 13th, 2007 at 7:59 amusing poha to make the dosa or idli batter is a sure fire way of making the batter ferment especially in winter. i use the proportion 1:4 urad dal : rice and add one big vati of soaked poha and the mixture never fails to ferment the next day.
hi shilpa,
my hubby too loves idli or dosa for breakfast..and i myself keep looking for new varities….cooking the same is bore..plz Shilpa..i want to know how to prepare mysore masala ..especially the filling..plz get me the recipe…
thanks
Shilpa: Please try masala dosa recipe.
July 19th, 2007 at 7:47 amHi,
July 25th, 2007 at 8:12 amI always thought that cooking Amchigale raandap was too difficult. But since i have discovered this site everything is very easy. Thanks for all the inputs
Thin poha or thick poha…or is it immaterial?
October 3rd, 2007 at 3:17 amShilpa: It does not matter Varsha. You can use any one.
please let me know do i drain the rice and daal out then grind the poha must that also be drained what must the consistancy of the mixture be sorry for the questions this is the first time that i am makig dosa
Shilpa: Yes, drain all water off the rice and dal before grinding. You can add water if required while grinding. Squeeze the poha to remove all water off it. Then grind it.
February 15th, 2008 at 1:28 am