{"id":4628,"date":"2021-01-26T23:19:00","date_gmt":"2021-01-26T23:19:00","guid":{"rendered":"https:\/\/satyamskitchen.com\/sk-staging\/?p=4628"},"modified":"2024-03-21T13:00:45","modified_gmt":"2024-03-21T13:00:45","slug":"musti-polo","status":"publish","type":"post","link":"https:\/\/satyamskitchen.com\/recipe\/musti-polo\/","title":{"rendered":"Musti Polo &#8211; A Konkani Style Poha Dosa"},"content":{"rendered":"<p><\/p>\r\n<p><\/p>\r\n<p><\/p>\r\n<p><\/p>\r\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Quality Ingredients<\/strong>: Ensure you use high-quality rice, urad dal, fenugreek seeds, grated coconut, and poha (flat rice). Fresh ingredients will contribute to the flavor and texture of the dosa.<\/li>\n\n\n\n<li><strong>Proper Soaking<\/strong>: Soak the rice, urad dal, and fenugreek seeds for 3 to 4 hours before blending them. This softens the ingredients and aids in achieving a smooth batter texture.<\/li>\n\n\n\n<li><strong>Blend to Smooth Consistency<\/strong>: Blend the soaked rice, urad dal, and fenugreek seeds to a smooth batter. Adding enough water during blending ensures the batter is of the right consistency.<\/li>\n\n\n\n<li><strong>Incorporate Coconut and Poha<\/strong>: Grind the batter along with grated coconut and soaked poha to a fine consistency. This step adds a unique flavor and texture to the dosa.<\/li>\n\n\n\n<li><strong>Fermentation Time<\/strong>: Allow the batter to ferment for 8 to 10 hours or overnight. Fermentation enhances the flavor and aids in better digestion. Place the batter in a warm place for optimal fermentation.<\/li>\n\n\n\n<li><strong>Add Salt after Fermentation<\/strong>: Mix salt into the fermented batter just before making dosas. Adding salt earlier may interfere with the fermentation process.<\/li>\n\n\n\n<li><strong>Cooking Technique<\/strong>: Pour the dosa batter onto a hot pan and drizzle some oil over it. Cover the dosa with a lid to ensure even cooking. Cooking for 2 to 3 minutes on one side will result in a crispy bottom and a soft, fluffy top.<\/li>\n\n\n\n<li><strong>Control Heat<\/strong>: Adjust the heat of the pan to prevent the dosa from burning or browning too quickly. Cooking over medium heat ensures the dosa cooks evenly without sticking to the pan.<\/li>\n\n\n\n<li><strong>Serve Hot<\/strong>: Mushti Polo tastes best when served hot off the pan. Pair it with coconut chutney or any chutney of your choice for a delightful meal.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">FAQs<\/h2>\n\n\n\n<p><strong>Q. What is Musti Polo?<\/strong><br>A: Musti Polo, or Mushti Polo, is a traditional Konkani dish. It is a type of dosa made using rice, urad dal, methi seeds, grated coconut, and beaten rice (poha). The name &#8220;Mushti Polo&#8221; originates from Konkani words, where &#8220;Mushti&#8221; or &#8220;Musti&#8221; means &#8220;Fistful&#8221; and &#8220;Polo&#8221; refers to &#8220;Dosa.&#8221; It is characterized by being cooked only on one side without flipping it over.<\/p>\n\n\n\n<p><strong>Q. Why is soaking the ingredients important?<\/strong><br>A: Soaking the rice, urad dal, and methi seeds for several hours softens them, making it easier to grind into a smooth batter. This process also helps in fermenting the batter properly, resulting in a better texture and flavor of the dosa.<\/p>\n\n\n\n<p><strong>Q. What role does beaten rice (poha) play in this recipe?<\/strong><br>A: Beaten rice, or poha, adds a light and fluffy texture to the Mushti Polo. It also helps in fermenting the batter faster and contributes to the overall taste and texture of the dosa.<\/p>\n\n\n\n<p><strong>Q. How long should I ferment the batter?<\/strong><br>A: The batter should be fermented for about 8 to 10 hours or overnight. Fermentation helps in developing the flavors and making the dosa more digestible. Place the batter in a warm place for optimal fermentation.<\/p>\n\n\n\n<p><strong>Q. Can I make Mushti Polo without coconut?<\/strong><br>A: While coconut adds a distinct flavor to Mushti Polo, you can omit it if desired. However, note that coconut contributes to the traditional taste and texture of the dish.<\/p>\n\n\n\n<p><strong>Q. Why is Mushti Polo cooked only on one side?<\/strong><br>A: Cooking Mushti Polo on one side without flipping it over is a traditional method used in Konkani cuisine. This technique results in a crispy bottom and a soft, fluffy top, characteristic of Mushti Polo.<\/p>\n\n\n\n<p><strong>Q.<\/strong> <strong>Can I store leftover batter?<\/strong><br>A: Yes, you can store leftover batter in the refrigerator for a couple of days. Make sure to cover it properly to prevent it from drying out. Allow the batter to come to room temperature before making dosas.<\/p>\n\n\n\n<p><strong>Q. What can I serve with Mushti Polo?<\/strong><br>A: Mushti Polo pairs well with <a href=\"https:\/\/satyamskitchen.com\/recipe\/coconut-chutney\/\">coconut chutney<\/a>, <a href=\"https:\/\/satyamskitchen.com\/recipe\/tomato-onion-chutney\/\">tomato chutney<\/a>, or any other chutney of your choice. You can also enjoy it with sambar or a side of spicy pickles for a delicious meal.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Recipe Suggestions<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/satyamskitchen.com\/recipe\/poha-dosa\/\" target=\"_blank\" rel=\"noreferrer noopener\">Poha Dosa<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/satyamskitchen.com\/recipe\/moong-dal-dosa\/\" target=\"_blank\" rel=\"noreferrer noopener\">Moong Dal Dosa<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/satyamskitchen.com\/recipe\/adai-dosa\/\" target=\"_blank\" rel=\"noreferrer noopener\">Adai Dosa<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Have you tried this recipe?<\/h2>\n\n\n\n<p>Mention us&nbsp;<a href=\"https:\/\/www.instagram.com\/satyamskitchen\" target=\"_blank\" rel=\"noreferrer noopener\" class=\"broken_link\">@satyamskitchen<\/a>&nbsp;and tag&nbsp;<a href=\"https:\/\/www.instagram.com\/explore\/tags\/satyamskitchenrecipes\/\" target=\"_blank\" rel=\"noreferrer noopener\">#satyamskitchenrecipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tips FAQs Q. What is Musti Polo?A: Musti Polo, or Mushti Polo, is a traditional Konkani dish. It is a type of dosa made using rice, urad dal, methi seeds, grated coconut, and beaten rice (poha). The name &#8220;Mushti Polo&#8221; originates from Konkani words, where &#8220;Mushti&#8221; or &#8220;Musti&#8221; means &#8220;Fistful&#8221; and &#8220;Polo&#8221; refers to &#8220;Dosa.&#8221; [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1731,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_theme","format":"video","meta":{"footnotes":""},"categories":[236],"tags":[308,267,261,282],"class_list":{"0":"post-4628","1":"post","2":"type-post","3":"status-publish","4":"format-video","5":"has-post-thumbnail","7":"category-breakfast","8":"tag-dosa","9":"tag-indian","10":"tag-pan-frying","11":"tag-under-5-ingredients","12":"post_format-post-format-video"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Musti Polo | Konkani Style Poha Dosa<\/title>\n<meta name=\"description\" content=\"Musti Polo or Mushti dosa is a very tasty dosa prepared using rice, little urad dal, methi seeds, coconut, and beaten rice.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/satyamskitchen.com\/recipe\/musti-polo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Musti Polo | Konkani Style Poha Dosa\" \/>\n<meta property=\"og:description\" content=\"Musti Polo or Mushti dosa is a very tasty dosa prepared using rice, little urad dal, methi seeds, coconut, and beaten rice.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/satyamskitchen.com\/recipe\/musti-polo\/\" \/>\n<meta property=\"og:site_name\" content=\"Satyam&#039;s Kitchen\" \/>\n<meta property=\"article:published_time\" content=\"2021-01-26T23:19:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-03-21T13:00:45+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/satyamskitchen.com\/wp-content\/uploads\/2021\/01\/004A2136_1_15-e1611657651146.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"675\" \/>\n\t<meta property=\"og:image:height\" content=\"509\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Satyam&#039;s Kitchen\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Satyam&#039;s Kitchen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/satyamskitchen.com\/recipe\/musti-polo\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/satyamskitchen.com\/recipe\/musti-polo\/\"},\"author\":{\"name\":\"Satyam's Kitchen\",\"@id\":\"https:\/\/satyamskitchen.com\/#\/schema\/person\/c4f2f6d91f5d554daea30411dd3ee3df\"},\"headline\":\"Musti Polo &#8211; 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