Konkani Mushti Dosa | Poha Dosa - South Indian Breakfast 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.
Servings: 15 dosas
Calories: 121kcal
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: 121kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 45mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 1mg