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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.
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- 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 - 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
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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
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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 withhing coconut chutney.
This was my guest post forVidhya's Vegetarian Kitchen. You can follow Vidhya onFacebook,Pinterest,Twitter.
Ingredients
Rice: Dosa rice works the best. You can use raw rice like sona masuriorponni
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 withhing chutneyand enjoy.
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.
- Youdon'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
- Neer Dosa Recipe | Mangalorean Neer Dose | Rice Crepes
- Undi | Coconut Rice Dumplings | Pundi Recipe
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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.
