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 

Method

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
seasoning
• Oil-1 tsp
• Mustard seeds-1/2 tsp
•  Curry leaves -1 sprig  
Method  
 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.