• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook with Kushi
  • Home
  • About
    • Privacy policy
    • Disclaimer
  • Advertise
  • FAQ
  • Contact Me
  • Media
  • Blog
  • Easy and Healthy Recipes for the Family
  • Recipe Index
menu icon
go to homepage
  • Recipes
  • Resources
  • About
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Resources
    • About
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Dosa/Pancake Recipes

    Konkani Mushti Dosa | Poha Dosa - South Indian Breakfast Recipe

    Published: Feb 20, 2016 · Modified: Nov 12, 2016 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Mushti Dosa is a soft and tasty Indian dosa recipe prepared using rice, poha, and coconut as key ingredients. Serve this dosa with chutney, sambar, or your favorite curry for breakfast or any meal. These pancakes are vegan and gluten-free.

    While you are here, check out the list of the best traditional North and South Indian breakfast recipes.

    Mushti dosa (polo) - South Indian breakfast recipe (poha dosa, vegan gluten-free pancakes).
    Jump to:
    • Recipe card
    • About Konkani Mushti Dosa (Polo, Dose)
    • Ingredients
    • Step-by-step instructions
    • Tips
    • How to serve dosa?
    • More konkani breakfast recipes
    • User Reviews

    Recipe card

    Konkani Mushti Dosa (Poha Dosa) Traditional Indian Breakfast recipe, vegan gluten-free pancakes.

    Konkani Mushti Dosa | Poha Dosa - South Indian Breakfast Recipe

    Kushi
    Mushti Dosa is a soft and tasty Indian dosa recipe prepared using rice, poha, and coconut as key ingredients. Serve this dosa with chutney, sambar, or your favorite curry for breakfast or any meal. These pancakes are vegan and gluten-free.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Resting Time 8 hours hrs
    Course Breakfast, Dinner, Lunch
    Cuisine Mangalore, South Indian, Udupi
    Servings 15 dosas
    Calories 121 kcal

    Equipment

    • Dosa tawa / Skillet

    Ingredients
      

    • 2 cups Dosa rice or Raw rice
    • 3 tablespoon Urad Dal / Split lentil
    • ¼ teaspoon Methi seeds / Fenugreek seeds
    • 1 cup Poha Flattened rice, beaten rice
    • ½ cup Grated coconut
    • Coconut oil or vegetable oil for cooking dosas
    • Salt to taste

    Instructions
     

    Making of dosa batter

    • Wash and soak rice, urad dal and methi seeds together for 4 hours and drain them.
      2 cups Dosa rice, 3 tablespoon Urad Dal, ¼ teaspoon Methi seeds
    • Wash the poha or beaten rice just before grinding the dosa batter.
      1 cup Poha
    • Now grind together the soaked ingredients, poha, and grated coconut by adding water little by little to form a smooth batter.
      ½ cup Grated coconut
    • Transfer this to a big bowl and allow it to ferment overnight or 8 hours.
    • Next morning, add salt to the batter and mix well.
      Salt

    How to cook dosa?

    • Heat the tava or pan on medium heat. Grease it with a little oil if using cast iron tava.
      Coconut oil or vegetable oil
    • Once the tava is hot and on a medium flame, pour a laddle full of batter and allow it to spread by itself. Drizzle oil around the edges. You will see the holes appearing on the top surface.
    • Cover it with a lid and cook on a medium flame for 2 to 3 minutes or until the dosa becomes golden at the bottom.
    • Repeat the process for the remaining batter.
    • Serve hot with hing chutney and enjoy.

    Notes

    • If the weather is cold, then grind the batter using warm water or preheat the oven to 150 degrees F, switch off the oven, and rest the batter overnight.
    • You don't need a wet grinder to make this dosa. It works the best in a mixie jar.
    • As mushti polo is traditionally prepared as a thick dosa, do not spread the batter once you pour on a hot tava - like you would generally do with other dosas.
    • I have cooked this dosa in both non-stick and cast iron tava. If the batter is prepared as instructed, these dosas are very easy to handle.
    • Kids generally like to eat crispy dosas, so feel free to take thin, crispy dosas using the same batter.
    • Because you are adding poha, dosa may turn black soon if cooked in high flame.
    • Try to use fistful measurements for coconut, poha, and urad dal, except for rice, to make it the traditional grandmom's way!

    Nutrition

    Calories: 121kcalCarbohydrates: 23gProtein: 3gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 45mgFiber: 1gSugar: 0.2gVitamin A: 0.1IUVitamin C: 0.2mgCalcium: 9mgIron: 1mg
    Tried this recipe?Let us know how it was!

    About Konkani Mushti Dosa (Polo, Dose)

    Mushti Polo is a traditional breakfast recipe in Konkani cuisine, Mangalore Udupi region. It is called mushti polo, where mushti means 'handful or fistful' and polo means dosa, "Handful of nutrition." Musti polo is called mushy dose or avalakki dosa in Kannada, Atukula Dosa in Telugu, Aval Dosa in Tamil, or Rice pancakes in English. 

    In mushti dosa recipe, except for rice, all the other main ingredients (urad dal, coconut, and poha) are a handful of measures. When the dosa batter is ground to a smooth consistency and fermented, you can make perfect mushti dosas every time. Traditionally, mushti dosa is thicker than other South Indian dosas and is cooked only on one side.

    A perfect musti dosa should have a lot of holes on its surface, like set dosa, surnali dosa. The addition of coconut and poha when grinding the batter makes this dosa extremely soft and airy at the top and gives it a crispy bottom when cooked on one side. However, when I prepare this at home, I make both thick dosas, as well as thin, crispy versions. Mushti polo or dosa tastes the best when served with hing coconut chutney. 

    This was my guest post for Vidhya's Vegetarian Kitchen. You can follow Vidhya on Facebook, Pinterest, Twitter. 

    Konkani Mushti dosa (polo) served with hing coconut chutney - Traditional Indian breakfast recipe.

    Ingredients

    Rice: Dosa rice works the best. You can use raw rice like sona masuri or ponni

    Poha: I have used thick poha in the recipe; thin ones can also be used. 

    Coconut: South Indians generally like to grate and use fresh coconut to make any dish. If unavailable, use frozen or dried coconut. 

    Step-by-step instructions

    Making of dosa batter

    • Wash and soak rice, urad dal and methi seeds together for 4 hours and drain them.
    • Wash the poha or beaten rice just before grinding the dosa batter.
    • Now grind together the soaked ingredients, poha, and grated coconut by adding water little by little to form a smooth batter.
    • Transfer this to a big bowl and allow it to ferment overnight.
    • Next morning, add salt to the batter and mix well.

    How to cook dosa?

    • Heat the tava or pan on medium heat. Grease it with a little oil if using cast iron tava.
    • Once the tava is hot and on a medium flame, pour a laddle full of batter and allow it to spread by itself. Drizzle oil around the edges. You will see the holes appearing on the top surface.
    • Cover it with a lid and cook on a medium flame for 2 to 3 minutes or until the dosa becomes golden at the bottom. 
    • Repeat the process for the remaining batter.
    • Serve hot with hing chutney and enjoy.
    Best mushti dosa recipe prepared with rice, poha and coconut. Indian dosa recipe for breakfast.

    Tips

    • If the weather is cold, then grind the batter using warm water or preheat the oven to 150 degrees F, switch off the oven, and rest the batter overnight.
    • You don't need a wet grinder to make this dosa. It works the best in a mixie jar.
    • As mushti polo is traditionally prepared as a thick dosa, do not spread the batter once you pour on a hot tava - like you would generally do with other dosas.
    • I have cooked this dosa in both non-stick and cast iron tava. If the batter is prepared as instructed, these dosas are very easy to handle.
    • Kids generally like to eat crispy dosas, so feel free to take thin, crispy dosas using the same batter.
    • Because you are adding poha, dosa may turn black soon if cooked in high flame.
    • Try to use fistful measurements for coconut, poha, and urad dal, except for rice, to make it the traditional grandmom's way!

    How to serve dosa?

    • Like any other dosa this dosa can be served with any South Indian chutney. Check out our 5 different chutney recipes that go well with any dosa recipe.
    • To make it hotel-style, serve it with sambar.
    • This tastes good with prawn curry, chicken curry, vegetable korma, etc.
    • You can also serve it with sweetened coconut milk like banana rasayana, mango rasayana, etc.

    More konkani breakfast recipes

    • idli batter steamed in jackfruit leaves, khotte kadubu, khotto, kotte, kottige, gunda #idli #konkani
      Idli Batter Steamed In Jackfruit Leaves | Khotte Kadubu | Khotto
    • mangalore buns recipes, traditional banana buns soft & fluffy mangalorean style #buns #mangalore
      MANGALORE BUNS RECIPE | BANANA BUNS | SOFT & FLUFFY BUNS
    • neer dosa recipe, traditional Mangalorean Neeru dose, vegan gluten-free rice crepes, rice dosa
      Neer Dosa Recipe | Mangalorean Neer Dose | Rice Crepes
    • undi, oondi, coconut rice dumplings pundi recipe, Konkani, Mangalorean, Udupi food, #indianbreakfast
      Undi | Coconut Rice Dumplings | Pundi Recipe

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Note: We originally posted this traditional mushti dosa in Feb 2016. It has now been modified in Dec 2023 with Expert Chef Tips, FAQs, Storage Instructions, Serving suggestions etc.

    More Delicious Dosa/Pancake Recipes for Every Taste Bud!

    • Crispy sprouted wheat dosa with spicy green chutney. Indian breakfast recipe. Dosa without rice.
      Sprouted Wheat Dosa | Godhuma Dosa Recipe
    • Crispy sabudana millet dosa recipe with spicy green chutney.
      Sabudana Millet Dosa Recipe - 2 Ways
    • Ragi Dosa | Millet Dosa | Indian Breakfast Recipe
      Ragi Dosa Recipe | Millet Dosa
    • Hotel-style crispy ghee roast dosa | Mangalore tuppa dosa for Indian breakfast, lunch, and dinner.
      Ghee Dosa | Mangalore Tuppa Dosa Recipe

    Reader Interactions

    Comments

    1. Revathi

      March 09, 2016 at 1:40 pm

      5 stars
      Dosa is my favorite for breakfast. This Mushti Dosa looks so beautiful and I especially love the spongy texture 🙂

      Reply
      • Kushi

        March 09, 2016 at 9:19 pm

        Thank you Revathi 🙂

        Reply
    2. Satya

      March 12, 2016 at 5:21 am

      Wil someone share the recipe for the chutney shown in the picture along with mushkil dosa.

      Reply
      • Kushi

        March 12, 2016 at 9:48 am

        You can click on this link : http://www.cookwithkushi.com/hing-chutney/

        Reply
    3. Sucharu

      October 01, 2016 at 9:35 pm

      5 stars
      Wow it looks good .I love dosa and definitely going to try this.thanks kushi for sharing

      Reply
      • Kushi

        October 02, 2016 at 11:44 pm

        Thank you 🙂 Do let me know how this turned out!

        Reply
    « Older Comments
    5 from 10 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

    More about me →

    Best Casseroles

    • green bean casserole recipe from scratch with fresh beans, and fried onions, without mushroom soup
      Best Green Bean Casserole Recipe | Thanksgiving and Christmas Green Beans

    • cheesy corn casserole served in a baking pan along with a slice of toasted bread.
      Baked Corn Cheese Casserole | Cheesy Creamed Corn

    Chicken Recipes

    • Best, simple and authentic Indian butter chicken recipe (murgh makhani) with naan, roti, chapati.
      Indian Butter Chicken Recipe | Best Chicken Makhani

    • Best and easy chicken pulao with spicy and flavorful chicken thigh and drumsticks.
      Easy Chicken Pulao | Spicy One Pot Chicken Rice Pilaf

    See more Chicken recipes →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Contact

    • Contact
    • FAQ
    Lists the popular websites in which cookwithkushi.com was featured.

    Copyright © 2024 Cook With Kushi

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.