Set Dosa (Mushti Polo)

Its strange how two different breakfast items eaten at different places coincide, only to be realised years later as almost similar tasting breakfast items. When I was a child, I loved eating Mushti Polo and Mom ensured she made this often because I loved it a lot. Years later I discover the same Dosa at various Sukh Sagar joints in Bangalore. In Bangalore, these Dosa's are termed as Set Dosa. Confused I recall asking my mother about this strange confusion and she informed that its the same recipe used for both, albeit the nomenclature is different and the recipe remains the same.

In Bangalore, if you frequent any Sukhsagar or Darshini joints, an order of Set Dosa would fetch you a set of 3 Dosa's nicely fried and done in Ghee, served with dollops of Chutney and Vegetable Kurma on the side. These joints are very popular with the working population and open up for public at the crack of dawn.


Mushti is a Konkani word signifying 'a closed fist'. This recipe calls for one Mushti of Urad Dal for a cup of Rice hence the name Mushti Polo. The taste is very delicious and the Dosa tastes even better with Red Chillies Coconut Chutney ~ Byadgi Mirsaangi Chutney. I prefer making the dosa in summer since the batter very rarely ferments to the perfect and optimum level required during cold winters. This time around, since it was a hot summer day, the batter fermented well and the outcome was good. The Dosa's are soft, spongy and taste best when cooked on 'one side only' and served with spicy Chutney.

Preparation time ~ 24 hours (including soaking time)
Cooking time ~ 5 minutes

Ingredients:
Urad Dal - 1/2 cup
Rice (Dosa Rice or Sona Masoori variety) - 2 cups
Fenugreek seeds - 1 teaspoon
Flattened Rice or Thick Poha - 3/4 cup
Salt - as per taste
Oil/ Ghee - For frying
Water - For batter consistency

Method:
Wash Urad Dal and Rice in ample of water till water is clear. Soak Urad Dal, Rice and Fenugreek seeds in water for 4-6 hours. Grind to a fine paste along with Flattened Rice after washing the Flattened Rice thoroughly with water. Blend to a smooth paste which is neither too thick nor thin. Do not add salt at this stage. Allow to ferment in a warm oven or a cool dry place. Upon fermentation, there would be bubbles formed on the surface area of the batter and the batter quantity would double.
Once fermented, add enough salt and adjust consistency. Heat a Dosa frying pan. Take a ladle full of batter, spread the batter evenly and slather Ghee on sides. Fry the Dosa only on one side which means one need flip the Dosa to fry on the other side. I fried on both sides since my husband prefers them crispy. Serve hot with Chutney of choice.