Mushti polo

There's something about this soft, spongy goodness that hits the spot. This is one among my 3 favourite kinds of dosa's that I can eat any given day............the other 2 are pannpolo and surnoli...Yum

2 cups rice
1/2 cup Urad dal
1 cup poha
1/2tsp methi seeds
1/2 cup coconut
1 fistful cooked rice
Oil
Salt

Method:
Soak rice and daals in water for around 3hrs. Grind it with coconut. Add soaked poha and cooked rice and grind to a very smooth paste. Mix salt and keep it overnight for fermentation.

I sometimes use one musti(fistful) leftover rice since that's what makes it musti polo. I remember Mauma using ukudo tandla sheath for the musti and you cant mimic the taste with surai tandulache sheath.
This dosa is supposed to be thick , not spread around too much and also not needed to turn over.

Serve hot with any chutney.
My favourite chutney is either kotombari chutney or hing chutney.

Hing-ah-chutney

This is a great accompaniment to any dosa and I especially love this with musti polo.

ingridients
1 cup shredded coconut
6 dry red chillies
1/4 tsp tamarind paste
1/2 tsp hing powder
1/4 tsp urad dal

for seasoning
mustard
2 red chillies
curry leaves
a pinch of hing


Heat a tsp of oil and roast red chillies and urad dal in it. Take it off of heat and add hing powder. Grind coconut,urad dal, tamarind, hing and red chillies into a smooth paste. Transfer to a bowl.

Make a seasoning of mustard , red chillies, hing and curry leaves and garnish the chutney.

Pann polo

I always loved this dosa and couldnt decide if it was the flavour or if it is the smell that comes to my memory first.
My Mauma was so good at this and I remember seeing her sprinkling the batter on the iron griddle instead of pouring it and wondered how she got it to exactly land every droplet in the griddle. When I followed her technique at first.......Oh boy............there was more cleanup than panpolo on my plate........lol.


cup white rice
2 tbsp coconut,
salt

Soak rice in enough water for 3-4 hrs . Wash and rinse rice, grind together with coconut and water to a very smooth paste. Add salt and water to make a thin batter.

Splash a serving spoon full of batter on a hot griddle. Cover and cook on one side till the top surface is cooked. You may leave it a minute or two so that edges get crispy.

Serve it with chutney.


My M I L makes godda soi with this and in my Mom's house the preffered side is Batate Song or alambe song .
My kid's love this as is. Well, as for me............I'm in my happy place just with the polo.

Sannapolo

Mauma used to make this sannpolo whenever there was tender Karela seeds ( white spongy insides which have not formed seeds yet)or paddole seeds. I loved this roasted dosas and havent had sannapolo's as good as Mauma made since I was alittle girl.

Ingredients

1/2 cup karela/snakegourd seeds, roughly chopped
1/2 cup rice , soaked
2 tbsp coconut
7-8 red chillies
2 pinches hing
salt to taste

Method
Grind coarsely the rice ,red chillies,coconut and salt.
Add chopped seeds and hing.
Pat on a hot griddle. Poke bout 5 holes. Add few drops of oil in those holes. Cover and let it cook on a low flame.
Flip and cook till you see brown spots on both the sides.
Serve hot with DaliThoy & rice.

After posting this recipe..........a friend mentioned the use of coconut and lack thereof in my post...........lol.
After a emergency India call, had to make the correction and add the most important ingridient so here's to u my friend........2 TBS COCONUT.

Peda

I helped my friend make this on Navrathri since she planned to make sweets for all the families she knew around our town. The recipe looked easy...too easy to taste good. I was skeptical at first but it's not my place to ruin her excitement or to judge her culinary expertise. So I went ahead being the extra sets of hands with the peda making. We made 3 batches that gave atleast 150 pedas and in the meantime had a great time catching up on our lives. Peda was so-so. A runner up for the store brought( read carefully,not bakery ones)
The only alteration I would make would be to roast the milk powder in a khadai after the microwave process. It sure did need the roasty khova flavor which u don't get in the microwave.

Microwave Pedha - makes about 24

Ingredients
3/4 stick sweet cream, unsalted butter
1 1/2 cup milk powder
1 can sweetened condensed milk
1/8 tsp nutmeg powder
5 cardamoms, peeled, crushed
few strands of saffron

Garnish
charoli or almond slivers

Method
1. Melt the butter by placing it in a microwave safe container. Microwave for 30 seconds or more till butter is melted.
2. Add dry milk powder, sweetened condensed milk, nutmeg, cardamom powders and saffron.
3. Microwave for 3 minutes.
4. Take out. Mix well. Microwave for 1 minute
5. Take out. Mix well. Microwave again for 1 minute.
6. Take out. Mix. Let it cool down. Pretty repetative but atlest we are not slogging at the stove.
7. Knead with your hands when it is warm to touch, not HOT.
8. Roll into pedhas of desired sizes. Flatten the pedhas.
9. Garnish with charoli or almonds on top.

Note -
1. Microwave cooking time varies for each microwave. Please use your own judgement.
2. Make sure that microwave container is deep as the condensed milk mixture tends to boil.