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A traditional Goan delicacy featuring soft, lacy rice crepes (polle) served with a luscious, fragrant sauce made from coconut milk and palm jaggery. It's a comforting sweet treat perfect for breakfast or as a dessert.
Prepare the Rice Batter (15 minutes + soaking time)
Make the Crepes (Polle) (15 minutes)
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A traditional Goan delicacy featuring soft, lacy rice crepes (polle) served with a luscious, fragrant sauce made from coconut milk and palm jaggery. It's a comforting sweet treat perfect for breakfast or as a dessert.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 506.86 calories per serving with 2.75g of protein, it's a moderately challenging recipe perfect for breakfast or dessert or snack.
Prepare the Sweet Sauce (Ross) (10 minutes)
Assemble and Serve (5 minutes)
If you're short on time, you can use 1.5 cups of fine rice flour instead of soaking and grinding rice. Mix it with water, grated coconut, and salt to form a thin batter.
Add a pinch of nutmeg powder or a few strands of saffron to the coconut-jaggery sauce for a different aromatic profile.
If palm jaggery is unavailable, you can use regular cane jaggery or dark brown sugar, though the flavor will be slightly different.
The combination of rice carbohydrates and simple sugars from jaggery offers a quick and effective energy boost, making it a great breakfast or snack.
Palm jaggery is an unrefined sugar that retains minerals like iron, magnesium, and potassium. Coconut milk also contributes essential minerals and healthy fats.
This dish is made entirely from plant-based ingredients like rice and coconut, making it a suitable and delicious option for vegans or those with lactose intolerance.
One serving of Godda Ross (about 3 crepes with sauce) contains approximately 510 calories. This is an estimate and can vary based on the exact ingredients and quantities used.
Godda Ross is a traditional sweet treat and is best enjoyed in moderation. It provides a quick source of energy from carbohydrates and jaggery. While palm jaggery contains more minerals than refined sugar, the dish is high in calories and natural sugars. It is naturally dairy-free and vegan.
Yes, for a quicker version, you can use fine rice flour. Mix 1.5 cups of rice flour with grated coconut, salt, and enough water to achieve a very thin, watery consistency. The texture of the crepes might be slightly different but still delicious.
The best substitute is regular cane jaggery (gud). Dark brown sugar or coconut sugar can also be used, but they will alter the authentic taste and color of the 'ross'.
Sticking usually happens for two reasons: the pan is not hot enough, or the batter is too thick. Ensure your pan is on medium-high heat and you can feel the heat radiating from it. Also, check that your batter is very thin and watery.
You can prepare the batter and store it in the refrigerator for up to 24 hours. Bring it to room temperature and stir well before use. The sauce can also be made ahead and refrigerated for 1-2 days; gently reheat it without boiling before serving.