Musti means fist and polo means dosa in Konkani . A fistful of ingredients are used to prepare this dosa batter, hence the name Musti Polo . However I am using the cup measurement for ingredients here. This thick soft fluffy dosa is well paired with a red chutney made with hing (asafoetida).

Ingredients :

• Urad dal – 1/2 cup.
• Boiled rice – 1/2 cup.
• Raw rice – 1 & 1/2 cups.
• Fenugreek seeds – 1 Tsp.
• Beaten rice(poha) or cooked white rice – 2 fistful.
• Salt to taste.
• Oil for frying.

Method:

1. Wash and soak rice grains, urad dal and fenugreek seeds together in a vessel with sufficient water for 2 – 3 hours.
2. Wash and soak beaten rice (poha), if using, just before grinding.
3. Grind together rice, urad dal, fenugreek seeds and beaten rice(poha) or cooked rice in a mixer to a smooth paste using little water. Add salt and mix well.
4. We need a semi thick batter. The batter should fall off the ladle easily and shouldn’t be too thick or too watery.
5. Keep this batter in warm place for minimum 8 – 10 hours. After fermentation the batter rises and becomes airy.
6. If the resting time of the batter was less or if the batter hasn’t fermented enough due to lower temperatures then you will get hard dosas instead of soft ones .
7. After the dosa batter has fermented well , heat dosa pan . Grease the pan with enough oil .
8. Pour ladle full of batter on to the preheated pan and spread it just a little to make a semi thick dosa . Drizzle some oil around the dosa .
9. Cover and fry on a medium heat until the dosa is completely cooked . For this dosa, you do not need to flip it. It needs to be covered to cook on top.
10. Remove the dosa from the pan and serve hot with chutney .

Note : The recipe credit Mangala Divya Shenoy’s my dear niece .