This is again a recipe from Old Kannada weekly (“ Tharanga “). It has some 50+ dosa recipes. I love these recipes because these all dosas are very simple and always turn out well.
May be it is called “ Masti (fun) dosa ” because it is lot of fun to make these dosas(??). The main ingredient of this are rice(any normal rice) and flattened rice( poha ), so these can be made paper thin. You can take them out from tava very easily. These are fried from only one side. In all, making of the dosa as well as eating them is lot of fun :D.
Another version of Mushti dosa can be seen at Ashwini’s blog .
Ingredients: 2 cups rice 1 cup poha(avalakki) 2 tbl spn urad daal 1/2 tea spn methi(fenugreek) seeds 1/2 cup coconut(fresh or frozen) Oil Salt
Method: Soak rice and daals in water for around 2-3hrs. Grind it with coconut. Add soaked poha and grind to a very smooth paste. Mix salt and keep it overnight for fermentation. Next day, make dosas . Fry these dosas from only one side. Serve hot with any chutney .
Serves : 4-5 Preparation time : 15mins
I thought it would be better if I make it more interactive. So every now and then I am going to ask you to comment with suggestions and your ideas so that we both learn and widen our culinary skills. Here is my first question or rather doubt…
I got a beautiful papaya from my last weekend shopping spree. It looked yellow from outside and I hoped that it might be ripe and juicy like the ones we get in India. When I tasted it, it was somewhere in between ripe and unripe. It was very hard and nothing like soft ones that we get in India and had kind of bland taste. There is absolutely no question of eating it as it is. I can’t use it in curries because it is not completely unripe. I know few recipes like halwa , burfi , milkshake, jam, holige with it. But I want to know if any of you know any other recipes. If you know, please comment here.
Thanks in advance.
