Godda Ross

1. 1

   Prepare the Rice Batter (15 minutes + soaking time)

   1.Wash the Goan red rice thoroughly under running water until the water runs clear. Soak the rice in ample water for at least 4 to 6 hours, or overnight.

   2.Drain all the water from the soaked rice completely.

   3.In a high-speed blender, combine the drained rice and fresh grated coconut. Add about 1/2 cup of water to start.

   4.Blend the mixture until you get a very fine, smooth paste. You may need to scrape down the sides and add a little more water if needed.

   5.Transfer the batter to a large bowl. Add 1/4 tsp of salt and mix well.

   6.Gradually add the remaining water (about 1 to 1.5 cups) while whisking, until the batter reaches a very thin, watery consistency, similar to buttermilk. It should flow easily off a spoon.
2. 2

   Make the Crepes (Polle) (15 minutes)

   1.Heat a non-stick tawa or a well-seasoned cast iron pan over medium-high heat. The pan must be hot before you begin.

   2.Lightly grease the pan with a few drops of coconut oil using a paper towel or a piece of onion.

   3.Stir the batter vigorously from the bottom each time before making a crepe, as the rice flour settles quickly.

   4.Using a ladle, pour the thin batter quickly onto the hot pan, starting from the outer edges and moving towards the center in a circular motion to form a lacy crepe. Do not spread it with the ladle.

   5.Cover the pan with a lid and cook for 60-90 seconds, or until the edges start to lift away from the pan and the top is set.

   6.There is no need to flip the crepe. Once cooked, gently fold it in half, and then into a quarter to form a triangle.

   7.Remove the crepe from the pan and place it on a plate. Repeat the process with the remaining batter, greasing the pan lightly as needed.
3. 3

   Prepare the Sweet Sauce (Ross) (10 minutes)

   1.In a medium saucepan, combine the thin coconut milk and the grated palm jaggery.

   2.Place the pan over low-medium heat and stir continuously until the jaggery dissolves completely, which should take about 5-7 minutes.

   3.Once dissolved, strain the liquid through a fine-mesh sieve into a clean bowl to remove any impurities from the jaggery.

   4.Return the strained liquid to the saucepan. Add the thick coconut milk, cardamom powder, and the remaining 1/4 tsp of salt.

   5.Stir well to combine and heat the sauce on low heat. Bring it to a gentle simmer, but do not let it come to a rolling boil, as this can cause the thick coconut milk to split.

   6.Cook for just 2-3 minutes more for the flavors to meld, then turn off the heat.
4. 4

   Assemble and Serve (5 minutes)

   1.Arrange 2-3 warm crepes (polle) in a shallow serving bowl.

   2.Pour a generous amount of the warm sweet coconut sauce (ross) over the crepes.

   3.Serve immediately and enjoy this authentic Goan delicacy while it's warm.

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