

Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
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Crispy, protein-packed mooga polo with tangy coconut chutney. A fiber-rich breakfast, kid-approved!

A wholesome and savory pancake from Goa made with whole green moong dal, rice, and fresh coconut. These protein-packed dosas are naturally gluten-free and make a fantastic breakfast or light meal.
Serving size: 2 pieces

A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
Serving size: 0.25 cup


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Crispy, protein-packed mooga polo with tangy coconut chutney. A fiber-rich breakfast, kid-approved!
This konkani dish is perfect for snack. With 453.68999999999994 calories and 15.55g of protein per serving, it's a nutritious choice for your meal plan.
Soak the Dal and Rice: Rinse the whole green gram and rice thoroughly under running water 2-3 times. Place them in a large bowl and cover with ample water. Let them soak for at least 6 hours, or preferably overnight.
Prepare the Batter: After soaking, drain all the water from the dal and rice. Transfer the soaked mixture to a high-speed blender jar. Add the fresh grated coconut, green chillies, chopped ginger, and turmeric powder.
Grind to a Smooth Batter: Add about 1/2 cup of water to the blender and start grinding. Gradually add more water, a tablespoon at a time, until you achieve a smooth, thick batter. The consistency should be like a pancake batter – easily spreadable but not watery. This should take about 3-4 minutes.
Season the Batter: Pour the batter into a mixing bowl. Stir in the hing and salt. Mix everything well to combine. The batter is now ready to use; no fermentation is required.
Cook the Polos: Heat a cast-iron tawa or a non-stick skillet over medium heat. Once hot, drizzle a few drops of oil and spread it with a paper towel. Pour a ladleful of batter (about 1/4 cup) onto the center. Gently spread it in a circular motion to form a small, slightly thick pancake, about 4-5 inches in diameter.
Shallow-Fry to Perfection: Drizzle about 1/2 teaspoon of oil around the edges and on top of the polo. Cover with a lid and cook for 2-3 minutes on medium heat, until the top looks set and the edges start to lift from the pan. The underside should be golden brown.
Flip and Finish: Carefully flip the polo using a spatula. Cook the other side uncovered for another 1-2 minutes until it's cooked through and has light golden spots. Remove from the tawa and place on a plate.
Serve: Repeat the process with the remaining batter, greasing the tawa lightly between each polo. Serve the Mooga Polos hot with coconut chutney, pickle, or a dollop of butter.
Grind the Chutney Base (5 minutes)
Prepare the Tempering (Tadka) (5 minutes)
Combine and Serve (5 minutes rest)