Mushti means fist in Konkani and polo is for dosa.Here we use fistful of urad dal with other ingredients which are also supposed to be measured in fist and hence the name.This is a popular breakfast item in south canara for the Konkanis in Karnataka.
- 2 cups raw rice or dosa rice
- one big fist of urad dal (black gram dal)
- 1 tbsp of methi seeds (fenugreek)
- 1/2 cup or a big fistful of thin poha (beaten rice)
- Soak urad dal and the rice for 3-4 hours along with the methi seeds.
- Grind to a smooth paste adding water at regular intervals
- Just before taking it out add washed and soaked poha (for few minutes) and grind again.
- Add salt and ferment overnight.
- Next morning mix it lightly using a ladle.
This is how the batter should be ..thick but free flowing
Heat a tava… once hot,turn the flame to medium, pour a ladle full of batter and allow it to spread by itself.
Tiny holes will start to appear…drizzle oil on the sides and close with a lid so that the dosa gets cooked.This is how it should be before closing the lid-
- The cup referred here is a small bowl which I use for my dosa measurements and not the standard measuring cup ,so if you are using standard measuring cup you need to increase the quantity of urad dal but remember to use your fist only.
- This dosa is cooked on one side only but take care to see that the bottom is nicely roasted.
- The dosa need not be spread but if you want spread it gently maintaining the thickness.
- The consistency of the batter should neither be too thick nor too thin.
- Proper fermentation is very important for the dosas to be soft and spongy,so grind accordingly as per the seasons and ferment,winter times need more hours of resting the batter.