Wednesday, December 31, 2008
Musti in Konkani means fist. Musti Polo is a thick dosa which uses very little urad dal just a fistful and hence the name. It is also known as Urada Surnalli.
These dosas are very soft and fluffy and are one of my favorites.
Urad Dal - 1/2 cup
Uncooked rice - 1 1/2 cups
Fenugreek Seeds/Methi - 1/2 tsp
Poha/Flattened Rice - 3 tbsp
Dessicated Coconut - 2 tbsp
Wash the Urad dal and rice and soak them with methi in sufficient water for atleast 3 hrs.
Soak the poha in little water just before grinding.
Grind all ingredients together along with coconut in a mixer/grinder to a fine paste adding water as needed. The consistency of the batter should be like any other dosa (not too thick not too thin)
Next morning add salt to the batter and mix well.
Heat a tava or a non stick pan. Drizzle some (1/2 tsp) oil if needed. Pour a ladle full of batter in the center. Spread slightly.
This dosa has to be thick.
Cover and fry till it gets golden from the bottom.
Add some oil on top and flip it.
Cook till this side also gets golden spots.
Remove from tava and serve hot with chutney/ sambhar.
Note: Salt can be added to the batter before fermenting itself but I prefer adding it in the morning.