Friday, 22 January 2016

MUSHTI POLO /DOSA

One of the best Dosas...too soft and tasty for a breakfast menu. I had already posted Mushti polo, which was made in  a different way. This is very popular breakfast item in GSB households. One can eat it with butter or pickle or chutney, sambar or with any side dish.

MUSHTI POLO


WHAT YOU NEED:

Udad dal - 1/2 cup

Raw rice - 1 1/2 cups

Phova / flatten rice - 2 handfuls

Fenugreek seeds/ Methi seeds - 1 tsp

Salt - to taste
MUSHTI POLO ALONG WITH COCONUT CHUTNEY

HOW TO MAKE :

Wash dal and rice then soak in enough water along with fenugreek seeds for 3-4 hours.

Soak phova for 5 minutes.

Now grind all the above except salt in a grinder to a smooth batter adding little water.

Transfer the batter in to a vessel and keep overnight for fermentation.

Add salt to the batter next day and stir well. Add water if the batter is to thick. The batter should not be too thick or too watery.

Now heat dosa tava, grease little oil and pour a ladle full  batter on the tava and spread a little . 

Reduce the flame to the medium and cover the lid. Remove the lid after few seconds, fry only on one side and take out the dosa. 

Mushti polo should be thick and full of holes in it.

Serve Mushti Polo with coconut chutney for breakfast.

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