By Devi Poojari
May 21, 2024
A crispy and chewy pancake-like accompaniment to rich and spicy Goan curries, the rice polle is similar in characteristics to the South Indian appam. Made using a mixture of rice and fresh coconut, pair the flatbread with curries, dals and stews of your choice.
¾ cup rice ¼ cup freshly grated coconut 3 tablespoons cooked rice 1.5 tablespoons sugar 1 cup + 2 tablespoons water 1 pinch salt Oil, for drizzling
Soak the raw rice in some water for a minimum of 3-4 hours before rinsing thoroughly.
Grind into a fine paste along with the cooked rice, coconut, sugar and salt.
Add ¾ cups of water to adjust consistency and rest the mixture for 3-4 hours before thinning the batter again, if necessary.
Ladle a large spoonful of the batter on to a hot pan and spread similarly as you would for a dosa.
Drizzle a few drops of oil and let it cook for 2-3 minutes on one side, as the edges start to brown before flipping and cooking for another couple of minutes. Serve hot.