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Discover the charm of Goan breakfast with these soft, spongy rice pancakes. Fermented to perfection, they have a delightful tangy-sweet flavor and a porous texture, perfect for soaking up curries or enjoying on their own.
Soak Rice and Poha (4-6 hours)
Grind the Batter (10 minutes)
Ferment the Batter (8-12 hours)
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Discover the charm of Goan breakfast with these soft, spongy rice pancakes. Fermented to perfection, they have a delightful tangy-sweet flavor and a porous texture, perfect for soaking up curries or enjoying on their own.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 194.78 calories per serving with 2.69g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Cook the Pole (20 minutes)
Serve Immediately
Replace the sugar with an equal amount of grated jaggery for a more traditional, earthy sweetness. Serve with a drizzle of coconut milk.
For a truly authentic flavor, replace the yeast with 2-3 tablespoons of fresh toddy (fermented coconut sap) if available.
Gently fold in 1/4 cup of finely chopped onions, green chilies, and cilantro into the fermented batter just before cooking for a savory twist.
The fermentation process involved in making the batter introduces beneficial probiotics, which can improve digestion and support a healthy gut microbiome.
Made from rice, Goan Pole are rich in complex carbohydrates, providing a steady release of energy to keep you fueled throughout the morning.
This recipe is made entirely from rice and poha, making it a naturally gluten-free option suitable for individuals with celiac disease or gluten sensitivity.
One serving, which consists of two pole, contains approximately 380 calories. This can vary based on the size of the pole and the amount of oil used.
Goan Pole can be part of a healthy diet. The fermentation process makes them easy to digest and beneficial for gut health. They are a good source of carbohydrates for energy. However, they are calorie-dense due to rice and coconut, so portion control is recommended.
Yes, traditionally, Goan Pole were fermented using toddy. If you don't have yeast or toddy, you can try fermenting with 1/4 teaspoon of baking soda added just before cooking, but the texture and flavor will be different and less authentic.
The most common reasons for failed fermentation are an environment that is too cold, or expired/inactive yeast. Ensure your yeast is fresh and place the batter in a consistently warm spot (around 25-30°C or 77-86°F).
They are very similar, but with subtle differences. Appam batter is typically thinner, and they are cooked in a special curved pan (appachatti), resulting in a crispy lace-like edge and a soft, thick center. Goan Pole are cooked on a flat tawa, resulting in a uniformly soft, spongy pancake.
Cooked pole are best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. Reheat them by steaming for a few minutes or warming them on a tawa to restore their softness.