Mushti Polo / Fistful measure Dosa | Easy Breakfast Recipes

I've mentioned this before,I'll say it again.I sleep well if there is dosa batter in the fridge.Somehow,it makes me tick off one main decision for the day.Having a box of grated coconut ready is an added advantage.Earlier,I used to grind the dosa batter in my mixie and still it yielded me enough batter for use throughout the week.Now I grind the batter in my 'most prized possession' in the kitchen,my Ultra grinder and needless to say,the batter lasts for a while and more.

Few days back,amma told me of this jhatpat dosa batter.This is no instant dosa,it does need soaking lentils and fermenting.In her words,jhatpat means,soaking the rice and urad dal together and grinding it together in a mixie.I found it fascinating because of the way ingredients are measured.Except for the rice,everything else is measured in mushti/fistful measures.
The dosa is spongy and soft and pairs perfectly well with coconut chutney or some spicy side dish.

Mushti Polo/Fistful measure Dosa

Ingredients

Raw rice - 1 1/2 cups
Urad dal - 1 1/2 fistful
Methi/fenugreek seeds - 1 tsp
Grated coconut - 1 1/2 fistful
White beaten rice/poha/aval - 1 1/2 fistful
Salt to taste

Ghee/oil for dosa

Method

 
In a bowl wash and soak together raw rice,urad dal and methi for 3-4 hours.
 
Mix in grated coconut and poha and grind to a smooth batter.Add enough salt to taste and water,if required,and close with a lid and let it ferment for 8-10 hours.
 
Heat a dosa tawa and pour a ladleful of batter.Spread it lightly into a round.Don't spread too much,it should be slightly on the thicker side.
Add ghee/oil on top and cover and cook for a minute.Do not flip over.

 Serve hot with coconut chutney.