A few weeks ago, I was browsing through Facebook book and happened to notice this recipe for Musti Polo that one of my friends had shared on her wall. It was from a page called Nisha's Culinary. I found the name very intriguing since it sounded nothing like I had ever heard before. The photo that accompanied the recipe appealed to me and the instructions seemed pretty simple, only a slight variation from the rice and lentil dosas that I usually make. I'm always looking for good dosa recipes so I was immediately prompted to try it out which I did the very same weekend. After overnight fermentation, the batter was well aerated so when I poured the first ladle full of batter on a hot pan, I was pleased to see plenty of holes appear within a matter of seconds. With regard to this dosa, the number of holes in it is directly proportional to the degree of awesomeness of the texture and taste! The dosa turned out super soft and fluffy and I was delighted with the outcome. I had made two kinds of chutneys to go along with it - one was a regular coconut coriander chutney and the other was an onion tomato chutney. Both accompaniments paired well with the Musti Polo and alongside a steaming cup of filter coffee on the side, it made for a heavenly breakfast!
This is a gluten-free recipe and it is also vegan-friendly recipe provided you use oil instead of ghee for roasting the dosa. The recipe below serves 4-5 people but since I was cooking only for two, I halved all the ingredients. On the same note, if you are cooking for a large number of people, this recipe easily doubles. I highly recommend that you try this dosa. It has become a recent favourite of mine and I've already made it thrice since coming across the recipe! It is that good, trust me :)