Mushti Dosa is a Konkani Dosa made with rice, poha and grated coconut. This dosa is very soft and tastes very delightful.
This Mushti Dosa is one of the popular and traditional dishes from the Konkani cuisine. Mushti means ‘handful or fistful’. And it refers to the phrase of a fistful of nutrition. I adapted from this site, where I read about this dosa measurement, somehow similar to other dosa recipes, yet measurement and technique make all the difference. It’s always wonderful reading and making traditional dishes.
In this recipe, the batter is ground to a smooth consistency and fermented. The batter is supposed to be thicker than regular dosa batter and cooked on one side and it retains the porous texture. If you remember I had mentioned that while I was preparing the list, I almost felt I was doing AtoZ Karnataka Dosa Varieties. Unbelievable but true that the cuisine has dosas starting with almost all alphabets. I had to consciously check out other cuisines.
However, for tough alphabets, I resorted to checking from the same cuisine. It’s good I had the relaxation of repeating the cuisine!
I have made poha and coconut dosa before, still, this was different and texture in terms of texture. This was one of the eight dishes that were fermented in one shot. I would surely repeat this again to enjoy on its own.
So for M, I have Mushti Dosa in the AtoZ Flatbread and More, where I am doing AtoZ Dosa Varieties. If you are keen to know what’s in Indian Flatbreads list for M, check it out!
A to Z Dosa Varieties
A for Alle Belle
B for Bele Dose
C for Chilro
D for Dhuska
E for Eylanchi
F for Faraali Dosa
G for Ghaaroda
H for Heerekai Dosa
I for ILam Dosai
J for Jini Dosa
K for Kadapa Karam Dosa
L for Lentil Dosa
PIN This for Later!
Step by Step Pictures for making Mushti Dosa
Mushti Dosa | How to make Konkani Pancakes
- 2 cups Rice Raw
- 3 tbsp Urad Dal
- 1/4 tsp Fenugreek Seeds /Methi
- 1 cup Beaten Rice / Poha
- 1/2 cup Coconut grated
- Cooking Oil for frying
- Salt to taste
How to make Mushti Dosa
Grinding the Batter:
- Wash and soak rice, urad dal and methi seeds together for 4 hours and drain it completely.
- Wash the poha just before grinding the dosa batter.
- Grind all the ingredients together along with grated coconut to a smooth batter by adding water little by little.
- Transfer the batter to a big bowl and allow it to ferment overnight.
Making the Dosas
- Next morning, or after fermenting for about 6 to 7 hours, add salt to the batter and mix well.
- Heat a nonstick pan on medium heat. If you are using cast iron tawa, season it well with oil before making dosa.
- Once the tawa is hot, reduce the flame to medium, pour a ladle 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.
- Just cover it with a lid and cook for 2 minutes or until the dosa develops a nice golden color at the bottom.
- Repeat the process for remaining batter.
- Mushti Dosa is now ready. Serve hot with spicy Chutney.
- Serving suggestions seem to be Hing chutney.
Though this dosa is traditionally made thick, thin dosas come out very well too. My kids like thin ones, so I made it thin and crispy.
The coconut taste gives a good feel to the Dosa.