Musthi Polo

I thought of posting one more dosa recipe today which happens to be a popular and traditional breakfast dish from Konkani households. Polo means dose / dosa in Konkani while musthi means 'fist' in both Konkani and Kannada. Most of the ingredients used in the recipe were measured by fistfuls which would amount to approximately to 1/4 cup and hence the name. These polo are soft and fluffy and are prepared on the similar lines as the set dose, a breakfast popular in the eateries across Bangalore. Served along with coconut chutney or any other chutney of preference, these spongy dosas make a delicious breakfast.

Ingredients:

1 cup rice *
1/4 cup skinned black gram / urad dal
1/4 cup flattened rice / poha

1/2 tsp. fenugreek seeds / methi seeds

1/4 cup fresh coconut

Salt to taste

Water to grind (I used a little more than a cup of water.)

* (I use extra long grain rice. Any rice can be used but not aromatic variety). 

Directions:

* Rinse and soak rice, black gram, flattened rice and methi seeds for about 4 hours. Drain the water used to soak before grinding.

* Grind finely the soaked ingredients along with coconut, salt and enough water to form a pourable but not runny batter. 

* Transfer the batter to a container, cover and let it ferment in a warm place overnight or for more time if living in a cold place.

* Heat a griddle and pour a ladleful batter at the center and spread only a little with the back of the ladle. These dosa are made smaller and thicker than the regular dosa. Drizzle oil around the edges and cook until the surface appears dry. The surface turns all porous if the batter is fermented well.

* The dosa can be removed at this point or flipped and cooked on the other side as well for few seconds.

* Remove the polo with a spatula and repeat the polo making process.

* Serve them warm with chutney of your choice.

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