Godu Polo

Make the Dosa Batter

• In a large mixing bowl, add the rice flour, fresh grated coconut, cardamom powder, and salt. Whisk them together to combine.
• Gradually pour the warm jaggery syrup into the dry ingredients, whisking constantly to prevent lumps from forming.
• Slowly add the remaining 1 cup of water while continuing to whisk. Mix until you achieve a smooth, lump-free, and pourable batter. The consistency should be thin, similar to that of a crepe or neer dosa batter.

Cook the Godu Polo

• Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium heat. Once hot, reduce the flame to medium-low.
• Grease the tawa lightly with about 1/4 teaspoon of ghee.
• Stir the batter well, then take a ladleful and pour it from a height onto the hot tawa to create a lacy, round dosa. Do not spread it with the ladle.
• Drizzle a little more ghee around the edges of the polo.
• Cook for 90 seconds to 2 minutes. You will see small holes forming on the surface. Wait until the top surface looks cooked (no longer liquid) and the edges start to crisp up and lift from the pan.
• Gently fold the polo in half or flip it to cook for another 30-45 seconds if you prefer it crispier. Traditionally, it's often cooked on just one side.

Serve

• Remove the cooked polo from the tawa and transfer it to a serving plate.
• Repeat the process with the remaining batter, making sure to stir the batter well and grease the tawa before making each polo.
• Serve the Godu Polo immediately while it's hot and soft, either on its own or with a dollop of fresh white butter.