Comments on: Masti dosa (Mushti polo)

By: udayshree

udayshree — Mon, 06 Apr 2009 09:08:58 +0000

i tried this masti dosa,really it was too good.my kids,my husband liked it.i also told about this to my aunt. i am sure even she will try and their family members also will like it.thank you very much.

By: divya

divya — Mon, 23 Jun 2008 08:39:55 +0000

hey,,am hooked onto ur site.have tried out quite a few recipes.cd u try to give me the recipe for a dosa like preparation called GHAVNAY,AND AMBOLI.PLS THNX.

By: Idli Dosa Love | Sowbaghya Wet Grinders

Idli Dosa Love | Sowbaghya Wet Grinders — Sun, 25 May 2008 15:48:33 +0000

[...] uses sour yogurt or buttermilk to help the fermentation along. Shilpa prefers to call her poha dosa Masti Dosa- that’s how much fun it is to make and eat! Namratha’s Set Dosa comes with a great [...]

By: anita

anita — Fri, 15 Feb 2008 07:28:51 +0000

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.

By: Varsha

Varsha — Wed, 03 Oct 2007 09:17:56 +0000

Thin poha or thick poha…or is it immaterial?

Shilpa: It does not matter Varsha. You can use any one.

By: sanskriti

sanskriti — Wed, 25 Jul 2007 14:12:52 +0000

Hi,
I 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

By: Lizy

Lizy — Thu, 19 Jul 2007 13:47:51 +0000

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.

By: Sanjana shah

Sanjana shah — Sun, 13 May 2007 13:59:52 +0000

hi shilpa
using 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.

By: Manasi

Manasi — Thu, 07 Dec 2006 18:48:55 +0000

Hi Shilpa, I made this dosa, it was very nice. Am posting it in my blog with ur ref.
Thanx for sharing, as usual ur recipe was a hit!

By: Shilpa

Shilpa — Mon, 04 Dec 2006 22:25:08 +0000

Supriya, as the poha is used for grinding, you can use any kind of poha which can be ground to smooth.