When I make dosas for breakfast, there isn’t a single day that goes by without thinking of the times my mom makes hot dosas for me. That’s when I get to sit, relax and enjoy hot dosas. I wish she could do that for me everyday!! Don’t we all miss our moms? What’s your favourite breakfast that your mom cooked for you that you miss the most? If you ask me, I miss everything my mom makes! I’m sure most of you would have answered the same. But I miss eating mom made hot dosas, in peace, the most. :-)
South Indians grow up eating dosas. And here’s another recipe to make soft, fluffy dosas, that are made in most Konkani homes. They're called musti polo in Konkani. Musti in Konkani means fist and polo means dosa. These dosas turn out soft, super fluffy and taste delicious. They make a great breakfast! These dosas look like set dosas (as they are called in Bangalore) but I bet they taste a lot better. :-)
The dosa batter takes a minimum of 8 hours of fermentation. The more the batter ferments the better, softer, fluffier dosa you make. So, do prepare the batter the previous night of the day you intend to make these dosas.
A fistful of ingredients are used to prepare this dosa batter. Hence, the name musti polo in Konkani. However, I have mentioned the measurement for ingredients in measuring cups as fist size differs from person to person.
Prep Time: 20 minutes
Cooking Time: 15 minutes for frying the dosas
Fermentation time, resting time for the batter - 8-9 hours.
Recipe for onion ginger coconut chutney:
Grind grated coconut, tamarind, salt, green chillies into a coarse paste. Then grind them with roughly chopped 1/4 onion and 1/2 inch piece of ginger until they blend in well with the chutney. You don’t have to make a smooth chutney.
1. Traditionally these dosas are fried only on one side but in our household we always fry them on both sides.
2. Use a wet grinder or mixer to grind the batter.
3. Don’t add excess fenugreek seeds, it tends to make the batter bitter.
4. Store any leftover batter in the fridge for upto 2 days. Keeping the batter in the fridge for more than 2 days may turn the batter very sour and the taste tends to change.
Do try other Konkani cuisine dosas.
Tags: Musti dosa, urada surnali, Konkani cuisine, Konkani breakfast, Konkani dish, Konkani recipe, musti polo, GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine, kids breakfast