Konkani pancakes, also known as Musti Polo, are a traditional dish from the Konkan region of India. They are made with flour, sugar and milk and fried in oil.

This is a recipe for Konkani pancakes (Musti Polo) that uses rice flour and coconut milk.

There isn’t a day that goes by when I cook dosas for breakfast that I don’t remember my mother making hot dosas for me. That’s when I get to sit back and relax while eating hot dosas. I wish she could do that for me on a daily basis!! Don’t we all pine for our mothers? What is your favorite breakfast that your mother prepared for you and that you most miss? If you ask me, I miss my mother’s cooking! I’m confident the majority of you would have given the same response. But it’s eating mom’s delicious dosas in solitude that I miss the most. 🙂

Dosas are a staple in South Indian cuisine. Here’s another recipe for delicate, fluffy dosas, which are common in Konkani households. In Konkani, they’re known as musti polo. Musti means fist in Konkani, while polo signifies dosa. These dosas come out light and fluffy, with a wonderful flavor. They’re fantastic for breakfast! These dosas resemble set dosas (as they’re known in Bangalore), but I’m sure they taste far better.

Fermentation time for the dosa batter is at least 8 hours. The nicer, softer, fluffier dosa you create, the more the batter ferments. As a result, create the batter the night before you want to cook these dosas.

This dosa batter is made using a handful of components. In Konkani, this is known as musti polo. However, since fist size varies from person to person, I specified the measurement for ingredients in measuring cups. 

Ingredients:

  • 1 cup rice, medium grain (dosa rice, if not use sona masuri)
  • 1/4 cup rice that has been flattened (flattened rice of any thickness will do)
  • a quarter cup of grated coconut (optional)
  • urad dal, 1/4 cup 
  • 1 teaspoon fenugreek seeds (10 fenugreek seeds)
  • season with salt to taste
  • Dosas are fried in oil.

2 – 3 people

Time to Prepare: 20 minutes

Cooking Time: 15 minutes for the dosas to cook

8-9 hours of fermentation and resting time for the batter.

Method of Preparation:

  1. Soak rice grains, urad dal, fenugreek seeds, and flattened rice for at least 30 minutes in a jar with adequate water.
  2. Give them a good wash after they’ve soaked for a while and drain all the water.
  3. In a blender, combine rice, urad dal, fenugreek seeds, flattened rice long, and salt to make a smooth paste with as little water as possible. A semi-thick batter is required. The batter should readily slide off the ladle and not be overly thick.
  4. Fill a jar halfway with the ground batter. Salt should be checked and adjusted as needed.
  5. Allow the batter to ferment for at least 8-9 hours in a covered container in a warm area. The batter rises and becomes airy after fermentation. 
  6. You get hard dosas instead of soft ones if the batter hasn’t had enough resting time or hasn’t fermented sufficiently (due to cold temperature or lack of resting time).
  7. You’re ready to create lovely, fluffy dosas once the batter has fermented and risen. 
  8. Preheat the frying pan. If you’re using a cast iron pan, make sure it’s well greased to avoid dosas from sticking. If you’re using a nonstick pan, there’s no need to grease it.
  9. Pour a ladleful of batter into the hot pan and spread it out slightly to create semi-thick to thick dosas, depending on your preference. 
  10. When beautiful holes appear on top of the dosa as the batter begins to cook, you know the batter is properly fermented.
  11. Cover and fry the dosas over medium to high heat until they are fully cooked on one side. The change in color of the dosa will tell you. The top of the dosa turns totally off white in color after the bottom is fully fried. 
  12. The dosa is now ready to be flipped. Drizzle little oil over the dosa before flipping it.
  13. Fry the dosa on the other side until golden brown specks appear and the dosa is cooked through.
  14. Remove the dosa from the pan and serve it hot with coconut oil on top and your favorite coconut chutney. 
  15. These dosas go well with either a spicy coconut chutney or an onion ginger coconut chutney. With coconut oil and one of these chutneys, the soft, fluffy dosas are delicious!

Chutney with onion, ginger, and coconut:

To make a coarse paste, combine grated coconut, tamarind, salt, and green chilies. Then ground them with a quarter-chopped onion and a half-inch piece of ginger until they’re evenly distributed throughout the chutney. It is not necessary to create a smooth chutney. 

Observation:

1. Traditionally, these dosas are cooked on one side only, but we always fry them on both sides at our home.

2. Grind the batter in a wet grinder or mixer.

3. If you use too many fenugreek seeds, the batter may become bitter. 

4. Refrigerate any remaining batter for up to 2 days. If you keep the batter in the fridge for more than two days, it will get extremely sour and the flavor will alter.

Other Konkani cuisine dosas should be tried as well. 

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Konkani pancakes are a traditional breakfast food from the Indian state of Goa. They’re made with coconut milk and flour, and they’re typically served with sugar syrup and coconut flakes. Reference: super fluffy pancakes.

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