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Mushti polo 2

This is the second recipe of Mushti polo in the space and is one of my personal favourite too. Even the kids love it very much that I prepare it atleast once a week these days. This dosa is a keeper. Amma gave me the recipe and I love her traditional recipes anytime. The dosa comes out very light and crisp . It compliments well with thambde (red) chutney .



Urad dal – 1 cup

Dosa rice – 4 cups

Fenugreek seeds / methi seeds – 1/2 tsp

Salt – to taste

Baking soda – 1/2 tsp approx

Method :

  1. Soak urad dal, rice and methi seeds for 4 – 5 hours.
  2. Drain the water, wash it well and grind it to a fine batter.
  3. The batter must be medium thin consistency .
  4. Transfer it in a vessel and ferment it overnight or for 8  hours approx.
  5. Next morning add salt to taste, sugar and baking soda.
  6. Beat the batter well and keep it aside for 10 minutes (optional).
  7. Heat a tawa,lower the flame and spread the dosa in a circular motion.
  8. Add ghee or oil all over and close it with a lid for few seconds.
  9. Higher the flame until the dosa turns brown and leaves the sides.
  10. No flipping on the opposite side .
  11. Roast the opposite side if you like.
  12. Clean the tawa with a wet cloth after each dosa.
  13. Serve it hot with red chutney .


Recipe for the red chutney:

Ingredients to be ground:
Coconut-1 cup,grated
Roasted long red chillies-3(roast the chillies in a tsp of oil until crisp)
Tamarind – a pinch
Coriander seeds-2 tsp
Salt- to taste

To season:
Coconut oil-1 tsp
Curry leaves-2 sprigs

Hing – 2 pinches(optional)


  1. Grind the ingredients mentioned under the list to a fine paste.
  2. Transfer it into a bowl,add water and adjust the consistency.
  3. Check salt.
  4. Heat oil,splutter mustard seeds,add curry leaves and hing.
  5. Season it to the chutney.






About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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