Skip to main content

Mushti Pole n Red Coconut Chutney For Breeakfast....very soft, spongy, n fluffy...


 Mushti Pole...

Mushti Pole....These Mushti pole r our tarditional dosas.. 

I learnt these dosas from my Grand mother..we used to relish her different types of 

Dosas.. these r one of them.. in our konkani language mushti means fist.. so Mushti pole 

means pole made by taking  meaurements with the fist.


Recipe..

Ingredients...

White Udid Dal... 1 fist of hand.

Idli Rice.... 2 fists of hand.

Poha... About 1 Fist.

(You can take measurement with 1 cup instead of 1 fist )

Salt ..as per taste

Water ..to make batter

Oil...for frying Dosas.


Method....

Soak white udil dal n Idli rice together for 4 hours..

Wash n soak Poha only for 10 to 15 minutes  just before grinding.

Then grind all the ingredients with water .make very fine batter..

Thickness of batter shud be semi thick batter like Idli batter.

Add salt as per taste.. n mix the batter nicely.

Keep the batter over night to ferment properly.

In the morning batter will be nicely fermented n you can see batter has risen

If it ferments properly these mushti pole becomes soft n spongy n fluffy ..you will get nice

 holes on dosas while frying.

On Tava or non stick pan brush it with some oil..then..once tava gets heated pour one to 

two ladles ..spread it round till slightly thick like Uttapa dosa. Keep the flame medium

Apply some more oil.. n keep the lid.. you can see nice holes on the top of dosa while 

cooking..

Change the side once it is fried nicely from one side.. then fry it from second side just for 

2 to 3  minutes. 

Usually these Mushto pole r fried only from one side n then removed from  Tava to keep 

it softer n spongy.

But we like pole fried from both sides..so poles become crispy from outside n soft from 

inside.





Coconut Red Chutney ...

Recipe..

fry 1tabsp.of udid dal, 3 red whole chillies.n 1/4 sp.of hing in little oil. 

Then ground Fresh Grated Coconut, Imli, salt,n this Fried things.

then add tadka with Oil,  Rai n Curry Patta.





Comments

Post a Comment

Popular posts from this blog

Rava-Kakdi Or Taushe Doddak Or Thalipeeth Or Bhakri... ( Cucumber Doddak ).. I have used our plain regular Green Cucumber

 Rava-Kakdi Or Taushe Doddak Or Thalipeeth Or Bhakri... ( Cucumber Doddak ).. I have used our plain regular Green Cucumber. Ingredients... Grated Cucumber (Kakdi).. 1cup..to 1/2 cup. Rava or Suji... ( Wheat Rava )... 1 cup Grated fresh Coconut...3/4 cup. Green Chilies... 3to 4 as per taste ..chopped finely. Grated Ginger... 1tsp.. or 1  inch Ginger piece. Salt..as per taste.. Sugar ..1 tsp.or Gud... Small piece as per taste. Oil.. to fry Thalipeeth or Doddak. Water..to mix dough. Method... Mix together Rava.. gratedCucumber..  grated fresh Coconut,  Finely Chopped Green  chillies, Grated Ginger, Salt, Sugar or Jaggery (Optional ), n Water as needed.. make a soft dough.. Make hands wet dipping in water  n take a small round ball n spread it on tava as a  thalipeeth or doddaks on heated tava directly. Or you can take round ball of dough n spread round pressing it with fingers on butter  paper 1st .then putting it on heated tava.  Roast it from ...
Post a Comment
Read more

My Thali...Grated Suran Andhra Bhaji.. Yam Sabji , French Beans Kismur , Vilayati Dal , (Simple Dal Varan with Kanda, lasun ) , Gongura Chutney.. Tangy n Spicy Andhra Chutney....n...Rice.

  French Beans Kismur Recipe.. Ingredients: 1.parasbi(french beans)- 250gms,finely chopped. 2.onion -2 small, finely chopped. 3.grated coconut - 3/4-1 wati 4.green chillies-2 long slits. 5.lemon juice -1 tsp or to taste 6.salt to taste 7.dhania leaves- finely chopped for garnishing 8.oil - to fry (appx 2-3 tb sp) Instructions: 1.heat oil in a fry pan add chopped parasbi, little  salt, green chilly and fry till its crispy and light  brown. 2.In a serving bowl, add onion,grated coconut,  little salt, fried parasbi, dhania leaves and  lemon juice and mix well. 3.garnish with dhania leaves and serve. Grated Suran Andhra Bhaji.. Yam Sabji Recipe.. Remove skin of Suran.. you can take Suran piece  as much as your need. Grate it thicker  not fine. Then place it in a dish n steam it in a steamer     or  in pressure cooker without whistle for 5 to 7  minutes. Do not add any water in grated suran. Then in a pan make tadka with 2tabsps.of ...
Post a Comment
Read more

My Simple Fish Thali After a Long Time.. Bangada Tikhle , Bangda ( Mackerel ) n Bombil (Bombay Duck ) Fry , onion ..n...Rice.

 Bangda (Mackerel )Fish Tikhle Recipe... clean 4 Bangda fish & make 2 or 3 pieces ...add salt,haldi and keep aside  roast10-12 red Bedgi chillies in few drops of oil for 1 minute. grind 2tabsp grated coconut,red chillies,1.4tsp haldi,2-3 garlic cloves, 1/4 sp of Dhania  seeds, 3..4 Black pepper , 3 to4 Tirphala ,small ball of tamarind.make fine,smooth paste  with water. Boil ground masala, by adding some more water. add  Bangda pieces in it.. and boil it  for  5 minutes... sprinkle coconut oil on it..n cover it.curry is ready to serve.. cover with lid. Tikhle is ready..serve with Rice. Bangda n Bombil Fry.. Recipe.. Clean n wash fish pieces n make 2 pieces of Bangda n Bombil..slit Bombil to make it flat. Or open. Apply salt ,haldi, Malvani masala, Green paste     with dhania leaves, garlic n green chilli.. Mix all this nicely with fish.. keep for some time. Then roll it in the mixture of  Rice powder, Fine  Rawa ,little of ...
Post a Comment
Read more