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...Yum2 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.
Hi there,
ReplyDeleteCame upon your blog when I was looking for the musti polo recipe. Just one question....don't you have to add urad dal in your recipe???
yes, we do have to add 1/2 cup of urad dal..thanks for pointing it out....hope u tried it out and got great results. Good luck!
ReplyDelete