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Mushti Dosa
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5 from 1 vote

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.
Course Breakfast, Dinner
Cuisine Karnataka
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Dish Type Dosa Varieties, Fermented
Author Srivalli

Ingredients

  • 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

Instructions

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.
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