Set Dosa (Mushti Polo)

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Set dosas is the oldest of the dosas available in almost all the restaurants. At times Masala dosa will not be there and this dosa will always be available. It is an easy recipe and can be relished by any one, since it can be soft as well as crispy. The dough has to be properly fermented for dosas to turn out soft though.   We call it Mushti polo in konkani. Mushti is a handful – for every cup of rice a handful of Blackgram dal is added to this recipe. My other Dosa recipes here.

What you need to have:

1. Blackgram Dal – A handful

2. Raw rice (Sona Masoorie) – 1 cup

3. Fenugreek seeds – 1/3 teaspoon

4. Beaten rice – 1 teaspoon

5. Fresh grated coconut – 2 teaspoons (optional)

6. Cooking oil/ghee – 1/2 cup

Ingredients of Set Dosa

What you do with what you have:

1. Wash and soak blackgram dal, rice and fenugreek seeds in water for about 2 hours. Also add beaten rice and grated coconut to it while soaking.

2. Grind it to a fine consistency adding water in steps. Add required  quantity of salt to it and allow to ferment over night. The ground dosa batter is as shown in the image below.

The ground set dosa batter

3. When fermented the dosa batter will be as below.

Fermented Set dosa batter

4. Place a dosa griddle on medium flame and when heated sprinkle a little cooking oil on it. Rub it and then sprinkle a little water as well to it. Now lower the flame and pour in dosa batter and spread it to the required thickness. Close it with a lid. (This dosa need not be flipped.)

Dosa being fried

5. Serve hot with any chutney, chutney powder or even potato bhaji.

Ready to serve set dosa with chutney

6.  On the same skillet sprinkle a few drops of cooking  oil and spread it with a coconut coir or tissue paper. Simmer the flame and sprinkle a few drops of water on the skillet  and then pour a laddle of dosa batter and spread it to a thin consistency. Sprinkle a little oil on the edges and in the middle of the dosa.  Now put it on high flame.  The crispy dosa is ready to serve now. Spread a little dry chutney powder on the dosa and fold it.  Repeat the same process for the rest of the dough!!!

Ready to serve crispy set dosa with chutney

How long it takes: 45 minutes (other than soaking and fermenting)

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11 thoughts on “Set Dosa (Mushti Polo)

    Sumi said:
    February 3, 2010 at 5:55 pm

    wow delicious dosai, never tried adding coconut, must be flavourful, will try it next time …

    Asha said:
    February 3, 2010 at 7:21 pm

    Perfect set dosas. I don’t add coconut, must taste good of course. Great post.

    prathibha said:
    February 4, 2010 at 10:54 pm

    set dosa with saagu is my fav combo…looks gr8

    gowri said:
    February 5, 2010 at 11:31 am

    Mushti polo is my fav too. Bottom portion of your dosa color is so lovely. looks so crisp.

      prathibalrao responded:
      February 9, 2010 at 11:06 am

      Hi Gowri,

      People add more of Beaten rice and that makes the bottom very dark.

    Anjali said:
    February 9, 2010 at 1:36 pm

    This is something that i make regularly for breakfast, its so easy.

      prathibalrao responded:
      February 9, 2010 at 2:51 pm

      Hi anjali,

      U r an exception to every one according to me. It is easy as well as tasty .

    S said:
    February 10, 2010 at 9:10 pm

    Hi, Chanced upon your blog; loved the recipes..
    Also loved the way you present your recipes…
    Just a friendly suggestion, white plates/white background for your food photographs would really take it to a different level!

      prathibalrao responded:
      February 11, 2010 at 7:58 am

      Hi S,

      Thanx a lot for ur valuable suggestion. Thanx for visiting my blog.

    mookiah said:
    August 3, 2010 at 1:27 pm

    i love dosai very much… Pictures are very very good… thank you…

      prathibalrao responded:
      August 4, 2010 at 5:10 pm

      Hi Mookiah,

      Thanx a lot for your comments. Do try out the recipe and send me the feed back please.

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