Mushti Polo - Soft and Fluffy Dosa Recipe | Konkani Recipe | Amchi Vasari

Mushti Polo-Soft Dosa

Mushti Polo is a beloved traditional dosa from Konkani cuisine, known for its unique texture -soft, thick and spongy. Unlike the regular crispy dosas, this one is thick and fluffy, perfect for soaking up coconut chutney or spicy curry.

"Mushti" translates to a fistful in Konkani, symbolizing the small yet powerful quantity of urad dal and fenugreek seeds used in the batter. Combined with dosa rice, freshly grated coconut, flattened rice, this dosa has a mild, comforting flavor and a fluffy bite that makes it perfect for a light breakfast.

Unlike the typical dosa, Mushti Polo is cooked only on one side, with the top left soft and porous, ideal for soaking up coconut chutneys. Passed down through generations in GSB and coastal Konkani households, Mushti Polo holds a special place in the culinary heritage of the region.

Makes: 12 dosas

Ingredients:

1. Raw dosa rice - 200 gram (1 cup)
2. Urad dal - 50 gram (1 handful)
3. Fenugreek seeds - 3 gram (½ tbsp)
4. Grated coconut - 15 gram (2 tbsp)
5. Flattened rice - 20 gram (1 handful)
6. Water to soak
7. Water to grind - 200 ml
8. Salt as per taste
9. Oil to apply on tawa
10. Oil or Ghee to apply on dosa

Method:

Grinding Dosa Batter:

1. Soak dosa rice, urad dal, fenugreek seeds together in water for 3-4 hours.
2. Rinse it well in water and grind it in the wet grinder or mixer as per your choice. I am using wet grinder.
3. Soak flattened rice in separate vessel in 50 ml water for 5 to 10 minutes.
4. Add grated coconut, and rinsed rice, urad dal, fenugreek seeds in grinder. Add part by part, do not overload the machine. Pour 100 ml water and grinder till it is half done. Squeeze the excess water from the soaked flattened rice and add it to the grinding machine. Check the consistency, if batter is too dry add water. Here again I am adding 50 ml water and grind till smooth paste. After 15 minutes batter is ready. Remove from the grinder and place the batter in big vessel.
5. Wash the grinder with 200 ml water and keep it aside for later use.

Fermentation:

1. If you live in cool weather like Bangalore then add 1 tbsp salt on top of the batter, do not mix. Close the lid and allow it to ferment for 8-10 hours. If you live in warm place ferment it for 6-8 hours.
2. After 8-10 hours, if the batter has fermented well it will rise a bit and the batter will have small bubbles in the batter. Mix well and add the grinder washed thick batter only. Discard the above water. Mix well and adjust the consistency. Add water if required.

Dosa on Tawa:

1. Heat a iron casting tawa, add little oil and spread it. Sprinkle few water on tawa. If the tawa is hot the water evaporates immediately. Tawa is ready.
2. Pour 1 ladle dosa batter and for thick soft dosa, spread it a bit. If you like thin dosa, spread it further as shown in the video. Drizzle some oil or ghee. Close lid and cook on medium flame for about a minute.
3. Well cooked dosa when you touch on the top of the batter it doesn't stick to your fingers. Remove from the tawa and serve hot with chutney of your choice.
4. Happy cooking!

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