Mushroom Sukhem with Goan Pole

Ingredients

• 1.5 cup Parboiled Rice (Also known as Ukda Tandul)
• 0.25 cup Thick Poha (Use the thick variety for a soft texture)
• 1 cup Fresh Coconut (Grated)
• 2 tbsp Sugar (Helps with fermentation and adds a subtle sweetness)
• 1 tsp Active Dry Yeast
• 0.5 tsp Salt (Adjust to taste)
• 1 cup Water (For grinding, add as needed)
• 2 tbsp Vegetable Oil (For greasing the pan)

Instructions

1. 1

   Soak Rice and Poha (4-6 hours)

   • Rinse the parboiled rice and thick poha separately under running water until the water runs clear.
   • In a large bowl, combine the rinsed rice and poha. Add enough water to cover them by at least 2 inches.
   • Let the mixture soak for a minimum of 4 hours and up to 6 hours. This step is crucial for a smooth batter.
2. 2

   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.
3. 3

   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.
4. 4

   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.
5. 5

   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.