In my attempt to make a hassle free and quick breakfast on weekends, I tried this Dosa. This recipe was shared with me by my friend Gayatri who is from Mangalore. Whenever she visits me or I visit her we do discuss FOOD, now that should not sound surprising, what else is a food blogger supposed to do… Last time when I had visited her she had offered me this dosa and I liked it so much that I asked her for the recipe and she gladly shared that with me.
Mushti as she explained to me is basically fist, all measurements of this dosa are through the fist. It has all the ingredients of the basic dosa but in a different proportion which makes them have a crisp outer crust and yet are amazingly soft inside. For the regular Dosa recipe you can check here.
I made a very different and spicy chutney to go with it which I made out of cashewnuts and tomatoes. This chutney was also shared by G only. It’s a hassle free preparation with a crunch of cashew. The chutney is quite different and surely we loved it. It can make a nice healthy spread for sandwiches too..
Ingredients for Mushti Dosa
250 gms Parmal rice (about 2-1/2 fists)
1 fist beaten rice (poha)
1 fist urad dal (split black gram)
1 tsp fenugreek seeds
salt to taste
half tsp sugar
oil to drizzle
Soak all the ingredients in water for 4-5 hours.
Grind them separately into a smooth paste.
Mix them together to make the dosa batter and let it ferment for about 8-10 hours. ( I did overnight)
Add salt and sugar to the batter, also add enough water to make a medium thin batter. Mix thoroughly to make a smooth, runny batter.
The consistency of the batter is thinner than the regular dosa batter.
Heat the non stick pan or the heavy griddle and spread oil on it.
Take a ladle full of the batter and pour it on the pan, do not spread, cover it with a lid and cook on a medium flame.
Free the edges and remove the dosa once cooked. You will notice that it is highly porous, making it fluffy and soft on the top side and crisp at the base.
Do not flip, remove and serve hot with the chutney.
If the pan is properly greased, you can make oil free dosa there on.
Ingredients for Cashew-Tomato Chutney
5-6 garlic pods
a small piece ginger
3-4 tsp fresh coconut
2 tsp red chili pwd
a pinch of turmeric
4-5 tsp oil
1/2 tsp each of mustard and cumin seeds
a pinch of asafetida
salt to taste
Heat about 3 tsp oil and fry ginger, garlic and cashewnuts.
Add the freshly grated coconut, fry followed by the chopped tomatoes. Now add the salt, turmeric and red chili pwd and mix properly.
Cover and cook the tomatoes with about half cup of water.
Once the tomatoes are done cool it and then grind the chutney coarsely.
Heat the remaining oil in a small pan and add the mustard and cumin, once they splutter add the asafetida and immediately pour the tempering on the chutney.
We loved eating this dosa as well as the chutney, it’s quite light to eat and has a superb taste. My younger one finished eating and then later on while I was clicking pics he waited patiently to sample the one in the pic and repeatedly kept saying, mamma this is so good, you will make this again right!! This is surely going to frequent my kitchen.