Sunday, October 20, 2019

Musti Polo Topped with Butter n Hing Chutney

Musti Polo Topped with Butter n Hing Chutney 
  •  Dosa Rice-1-1/2 cup's
  • Urid Dhal-1/2 Cup 
  • Methi Seeds-1tsp
  • Laayi /Popped Rice -4 fist 
  • Grated Coconut -2 Fist 

Soak rice, urid dhal n methi seeds for 4 hours n grind it along with grated coconut n laayi (soaked in water for 10 mts ) to smooth paste ..add salt ..ferment overnight  

Heat a Dosa tawa ..smear oil, add a ladle full batter n dont spread too much , cook  only on one side .

    Hing Chutney 
    • Hing-  Pea size  
    • Dry Red chillies- 3
    • Tamarind -Tamarind seed size 
    • Grated coconut-1 cup
    •  oil ..1 tsp  
    • salt to taste
    • Oil-1 tsp
    • Mustard seeds-1/2 tsp
    •  Curry leaves -1 sprig  
     In 1 tsp  oil fry red chillies n hing .cool it n grind along with grated coconut , tamarind n salt to a paste n then season it. 

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