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.
2 comments:
Hi there,
Came 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!
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