“Mushti Polo/ Dosa- 2” served with Spicy Hinga Chutney (Coconut- Asafoetida Chutney), Vali Ambat (Malabar Spinach curry), Adraki Chai (Ginger Tea) and papaya pieces … Mushti Polo is a traditional dosa from GSB Konkani Saraswat Cuisine … in Konkani musti means fist and before you begin to wonder the reference given to the dosa here, I would like to mention that our ancestors must have named it so as for this dosa the ingredients were used in fist measures, well that’s a clever way of keeping the recipe in memory as those days, they hardly jotted it down … it is always a pleasure to relish these soft delicious spongy dosas dunked in hing flavored coconut chutney for breakfast, it really makes one’s day … Yummilicious …
** Mushti polo/ dosa is a very soft spongy textured dosa from GSB Konkani Saraswat Community served for breakfast with coconut chutney. Mushti as mentioned above means fist in Konkani and before you begin to wonder the reference given to the dosa here, I would like to mention that for this dosa a fist full of urad, coconut and beaten rice is used while the rice used is more in quantity. As most of the ingredients used are in measures of fist, I guess our ancestors found it appropriate to name it mushti polo and over the years to the tradition just continues.
** There are many versions of this dosa prepared in each home in their own measures and with different varieties of rice. Again, in some homes they add in cooking soda to bring in the spongy texture while some do not, again some use beaten rice while some use more of coconut or leave it out. Traditionally this dosa is cooked covered and not flipped over at all, but then recently I have seen many do so too. Well, I guess it is individual choice, I do not flip it over, and the final texture of the dosa is always soft and spongy and a delight to relish.
** I have already shared “Mushti Polo-1” version with cooking soda added on before to which I will share the link at the bottom of this recipe, you can read all the details on adding cooking soda there. This recipe is the same with the only difference being that I have skipped the addition of cooking soda and saw to it that the batter was well fermented. Addition of cooking soda or fruit salt comes is individual choice and can always be added if the batter has not ferment well only too as it is added just before removing of the dosas.
** As I mention always, technology has reached our fingertips and we are now at the advantage of gaining knowledge from all over the world. It is amazing to note that sometime the same recipes with minute changes are prepared in other parts of the country/ world, which we really were unaware about. The names are different as they are referred to depending upon the community, the place they live etc. Our generation is really lucky to see so much of technology and having access to them all and being given the opportunity to experiment be it in any field.
** Being a foodie, I always happy to learn more and when I come across similar recipe from that of my own community it makes me that much more inquisitive to try it out, how I wish at times that I was younger or had more energy to try them all out, such a pleasure to experiment. I have also shared a nachani (finger millet) mushti polo/ dosa version before and will be sharing many more combinations soon enough. Till then do try this out and enjoy with your family and friends, its really tasty and tastes best with coconut chutney or any spicy curry too.
** Here is my recipe for “Mushti Polo/ Dosa- 2” … the recipe is the same as the one I posted before but without the inclusion of cooking soda … I have repeated the recipe for the sake of convenience … do try it out …
** Ingredients :
Raw Rice/ Tandul/ Akki : 3 cups
Urad Dal/ Black Gram Split Dal : ½ cup (without skin)
Methi/ Fenugreek Seeds : 1 tsp
Coconut/ Soyi/ Nariyal : 1.5- 2 cups freshly grated
Beaten Rice/ Poha/ Povu/ Avalakki : ½ cup (thin variety)
Salt/ Namak/ Meeta : to taste
** Oil (Tel)+ Toop (Ghee) mixture in 1:1 for removing the dosa.
** Wash properly and soak the raw rice and urad dal together in plenty of water for 4-5 hours. I used surti kolam thick variety of raw rice here you can use any of your choice.
** Note : Always use normal rice that is thicker in texture, these are not over polished and give good results while preparing dosa/ Idly etc. While you can use any brand or variety of rice as there are plenty available, I usually use thick variety surti kollam.
** Soaking of Methi : Soak methi/ fenugreek seeds separately in water is just my method of doing so for dosas. I use it later along with the water while grinding the dosa batter as I believe that if methi is added to dal while soaking, the nutrients and medicinal properties of methi seeds are lost when getting washed again after soaking period.
** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the rice or dals while soaking the same. Therefore, it is not necessary to follow my method of soaking separately. You may do so with other ingredients too, choice is yours.
** Soak poha in just little bit of water, say to the level of poha, just to make it soft enough. Soak it just before you begin to start grinding the soaked ingredients, say for minimum 10-20 minutes. Do not add excess water while soaking, and if there is then squeeze it out as much as possible to avoid batter running thin.
** Once the ingredients have been soaked well, drain the water and once again wash with clean water and drain off the excess water and its ready to be ground. I have used mixer grinder for grinding the batter here, you can use wet grinder too.
** Grind rice, urad dal, coconut and methi along with the water in which it is soaked to a smooth paste adding extra water as is needed only. Do not use excess water as we need to keep the batter thick in texture, so be careful with addition of water.
** Now poha and continue to grind until all the ingredients are ground to a thick smooth batter. Remove it into a large vessel add salt, mix batter well with hand until it has been evenly mixed. Keep the batter aside covered for 8-10 hours or overnight to ferment.
** Note : This batter rises a lot on being fermented especially if the weather is hot and truly it should too to get well soft spongy dosas. In order to avoid the batter spilling over use a large vessel with enough space for the batter to rice.
** After the batter has been fermented, gently mix well taking care to see that the ground rice settled at the bottom has been evenly mixed. If you find the batter too thick to be spread on tava, then add little water and mix well, do not beat the batter too much, just mix well.
** Note : At this stage usually cooking soda is added to the batter. However, I have not added it and it turned out fantastic without any issues. You just need to take care that the batter has fermented well and the dosas will turn out soft, spongy and delicious.
** To remove Dosa/ Polo : Heat an iron dosa tava, sprinkle some oil+ ghee and gently wipe with a tissue, leaving a thin film of oil on the tava. Now pour in a cup full of batter at the center of the tava, from about 1 inch height. Do not try to spread the dosa, the batter itself gently takes a thick round shape when poured gently.
** Sprinkle some oil+ ghee drops on the outer rim of the dosa and a few on the top of the dosa, cover with a dome proper lid which leaves a little bit space around the dosa too and let cook on medium to low heat. Open the lid and check if done, the top surface will form a lot of holes and will have glaze look and will not wet fingers when touched.
** This means the dosa is done, if the batter still sticks a bit to fingers then cover with the lid again and cook for another few minutes. Do not raise the heat, lest the dosa burns at the bottom side. This dosa easily lifts off the tava, so when done remove with spatula and place it on the plate in as it is position to retain its softness and texture.
** Continue to remove dosa with the remaining batter in the same procedure as mentioned above until the required number of dosas are done. Remember to apply oil+ ghee after removing each dosa for best results. The remaining batter can be stored in a large vessel covered in fridge until need, remains good for 24 hours only, so be careful.
** “Mushti Polo/ Dosa- 2” is done and ready to be served. Dosas always taste best served hot directly from tava to serving plate. You can serve it with any chutney, sambar, chutney podi, pickle or any other dishes of your choice. I served it with hing chutney (coconut asafoetida chutney) which is one of the best combinations this dosa is to be served with.
** I do serve it with pickle or any other chutney too and sometime if I have any leftover spicy curry I serve it for breakfast with dosas and it tastes fantastic too. For us Amchies, as a matter of fact for most south Indians a good breakfast of either dosa, idly, shevai, appo, khotto served with chutney is loved the most and we never tire of it. Home cooked food should be a practice that should be followed for a good healthy life, so begin you day always with a good and healthy breakfast each day.
** Note : I always follow my Mom's method of using oil+ ghee in the ratio of 1:1 for removing of dosas as they turn out great. You can use either ghee or oil for the same too, it's a matter of individual choice. I use Iron tava for preparing dosa which requires a little bit of oil/ ghee to cook and remove the dosa, if non stick is used you may add sparingly too, however I always recommend Iron tava for health benefits, in the long run it gives fantastic results.
** Sharing link to my “Mushti Polo/ Dosa- 1” recipe below, please read through the same for reference.
https://gayathrifoodbytes.blogspot.com/2019/07/validali-ambat-malabar-spinachtuvar-dal.html#more
** Sharing a common link below to all “Dosa/Polo” recipes shared in the Blog, please browse through and try them out in leisure …
** Sharing a common link below to all “Chutney” recipes shared in the Blog, which includes the coriander chutney shared above too, please browse through and try them out in leisure, there are plenty of choices and they all taste great …
** Sharing a common link below to a few types of “Tea” recipes shared in the Blog, which include the Adraki Chai/ Ginger Tea, shared on picture ….
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