29/05/2014

Set Dosa / Mushti Polo

Set Dosa is also called Mushti Polo in Konkani which means fistful. It is very popular in Karnataka where 2 dosa's sometimes 3 are served which are little thicker and smaller than masala dosa thus the name set dosa. You can find this dosa anywhere be it in restaurants or road side stalls. Set Dosa are soft and very fluffy in texture. Do try it atleast once.

NOTE : 
  • The Vegetable Kurma goes very well with Set dosa. Click on Vegetable Kurma to get it's recipe.
  • Sambar is another side dish for Masala Dosa. Click here, Sambar / Kolmbo for it's recipe.
  • Use the soaking water while grinding for proper fermentation.
  • Adding salt to the batter will fasten the process of fermentation.
  • Mixing the batter with hands will also help for faster fermentation due to presence of bacteria in hand.
  • Set dosa is roasted only on one side.
  • Eat it when hot.
  • Keep the batter in the fridge if you are not making dosas immediately or if the batter is remaining so to use it the next day.
  • Chutney goes well with Set Dosa also.
  • 2 tbsp grated coconut can be added if needed.
  • Adding Beaten Rice / Poha is optional. Beaten Rice makes the dosa soft.
  • You can add soda or Eno to fasten the process of fermentation.
Preparation Time : 3-4 hours + Overnight (7-8 Hours) 

Cooking Time : 10 Minutes

Total Taken : 12 Hours

Yield : 5 servings


Set Dosa / Mushti Polo

Ingredients:

To be Soaked and grinded  :
Normal White Rice Grains1 cup
Red/Boiled Rice Grains1 Cup
Beaten Rice / Poha / Avalakki1/2 Cup
Whole Urad Dal1/2 Cup
Fenugreek Seeds / Methi Seeds1 tbsp
WaterSufficient for grinding
Saltas per taste

  • Wash normal white rice, beaten rice and boiled/red rice for 3-4 times and soak them together in a bowl for 3-4 hours prior to grinding.
  • Wash fenugreek seeds / methi seeds 2 times and soak them separately in a small bowl for 3-4 hours prior to grinding.

Method :

  1. In a grinder or a Mixer, add all the above ingredients along with sufficient amount of water.
  2. Grind until you get a fluffy and smooth consistency of the batter.
  3. Take the dosa batter in a large bowl and add salt.
  4. Now allow it to ferment overnight or for 7-8 hours.
  5. Next day or after 7-8 hours, you can see the batter fermented.
  6. Before making the dosa, mix the batter very well for 3-4 times.
  7. Heat a non-stick pan/tava. Sprinkle some water to check if it is hot enough and use a cloth to wipe the water on a pan. Repeat this every time before you pour the batter.
  8. Take a ladle full of batter, pour it on a non-stick tava or pan.
  9. Spread some oil on top and cook till one side is done on medium flame. 
  10. Serve hot with chutney, sambar, potato/batata bhajji or vegetable kurma.

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