Mushti Dosa | How to make Konkani Pancakes

Mushti Dosa

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!

Mushti Dosa

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

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How to make Mushti Dosa

Step by Step Pictures for making Mushti DosaHow to make Mushti Dosa 1 How to make Mushti Dosa 2    Mushti Polo

Mushti Dosa | How to make Konkani Pancakes

Ingredients Needed:

  • 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.

Notes

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.

Konkani Pancakes

Print Recipe
Mushti Dosa | How to make Konkani Pancakes
Mushti Dosa is a Konkani Dosa made with rice, poha and grated coconut. This dosa is very soft and tastes very delightful.
Mushti Dosa
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Breakfast, Dinner
Cuisine Karnataka
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Servings
Ingredients
Course Breakfast, Dinner
Cuisine Karnataka
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Servings
Ingredients
Mushti Dosa
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Grinding the Batter:
  1. Wash and soak rice, urad dal and methi seeds together for 4 hours and drain it completely.
  2. Wash the poha just before grinding the dosa batter.
  3. Grind all the ingredients together along with grated coconut to a smooth batter by adding water little by little.
  4. Transfer the batter to a big bowl and allow it to ferment overnight.
Making the Dosas
  1. Next morning, or after fermenting for about 6 to 7 hours, add salt to the batter and mix well.
  2. Heat a nonstick pan on medium heat. If you are using cast iron tawa, season it well with oil before making dosa.
  3. 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.
  4. Just cover it with a lid and cook for 2 minutes or until the dosa develops a nice golden color at the bottom.
  5. Repeat the process for remaining batter.
  6. Mushti Dosa is now ready. Serve hot with spicy Chutney.
  7. Serving suggestions seem to be Hing chutney.
Recipe Notes

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.

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11 comments

  1. Can’t believe I have no knowledge of these amazing Dosa’s , this one looks fabulous and with so many pores it looks melt in the mouth kinds .
    Drooling over this dosa and wishing I would take a trip to Chennai soon , and this time not meeting out – we shall
    Meet where we can relish these delicacy’s :))

  2. Such a spongy and soft dosa! Awesome pick Valli! And I so agree with the Karanataka dosa variety…it is unbelievable that there are so many! And Konkani cuisine also seems to have a varied spread of dosas / pancakes…it is lovely you are exploring that too!

  3. Is it, Konkani cuisine have many dosas with almost all the alphabets, thats an interesting info Valli. If i look for something interesting in dosas will definitely check this cuisine. Mushti dosas looks too crispy and quite a fabulous dosa na especially the addition of coconut sounds too good.

  4. I still don’t understand how you made eight batters without confusing them because I would have got confused just with three. The texture of the dosas look so good. So spongy and delicious..

  5. loved this mushti dosa with coconut. yeah you are right techniques or little difference in ingredients is the difference. I too find few things which were simlar kind of and I dropped the idea of making. dosa actually came out tempting with texture. M bookmarking to try it soon.

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