Goan Pole with Mushroom Xacuti

Grind the Batter (10 minutes)

• Thoroughly drain all the water from the soaked rice and poha.
• Transfer the soaked ingredients to a high-speed blender or wet grinder. Add the grated fresh coconut.
• Start grinding, adding water little by little (about 1/4 cup at a time) until you achieve a smooth, thick, and fine paste. The final batter consistency should be similar to that of idli batter – thick but pourable.

Ferment the Batter (8-12 hours)

• Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
• Add the sugar, active dry yeast, and salt. Using a whisk or your clean hands, mix thoroughly for 2-3 minutes to incorporate air, which aids fermentation.
• Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free spot to ferment for 8 to 12 hours. In colder climates, this may take longer.
• The batter is ready when it has doubled in volume, appears frothy, and has a pleasant, tangy aroma.

Cook the Pole (20 minutes)

• Once fermented, gently stir the batter once or twice. Avoid over-mixing, as this will deflate the air bubbles essential for a spongy texture.
• Heat a non-stick tawa or a seasoned cast-iron griddle over medium heat. Once hot, lightly grease it with a few drops of oil.
• Pour one ladleful of batter (about 1/3 cup) onto the center of the tawa. Do not spread it. Let it naturally form a thick pancake, about 4-5 inches in diameter.
• Cover the tawa with a lid and cook for 1-2 minutes. You will see small pores forming on the surface as it cooks from the steam.
• When the top surface looks cooked and is no longer liquid, gently flip the pole using a spatula.
• Cook the other side for another 30-60 seconds until lightly golden.
• Remove the pole from the tawa and repeat the process with the remaining batter, greasing the pan lightly as needed.

Serve Immediately

• Serve the Goan Pole hot off the griddle. They are best enjoyed with traditional accompaniments like coconut chutney, sambar, or spicy Goan curries such as Chicken Xacuti or Vegetable Caldin.

Cook the Curry Base

• In the same pan, add the remaining 2 tbsp of oil.
• Add the finely chopped onions and sauté for 6-8 minutes until they are soft and golden brown.
• Add the ginger paste and garlic paste. Cook for 1 minute until the raw aroma disappears.
• Stir in the chopped tomato and cook for 4-5 minutes until it becomes soft and mushy.

Combine and Simmer the Curry

• Add the ground Xacuti masala paste and turmeric powder to the pan.
• Sauté on low heat for 5-7 minutes, stirring frequently, until the masala is well-cooked and you see oil separating at the edges.
• Return the sautéed mushrooms to the pan, add salt, and mix well to coat everything in the masala.
• Pour in 1.5 cups of warm water, stir to combine, and bring the curry to a boil.
• Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes for the flavors to meld and the gravy to thicken.

Garnish and Serve

• Check for seasoning and adjust salt if necessary.
• Garnish with freshly chopped coriander leaves.
• Serve hot with steamed rice, Goan pao, or sannas.