Godda Ross

1. 1

   Step 1

   • a.Prepare the Rice Batter (15 minutes + soaking time)
   • b.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.
   • c.Drain all the water from the soaked rice completely.
   • d.In a high-speed blender, combine the drained rice and fresh grated coconut. Add about 1/2 cup of water to start.
   • e.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.
   • f.Transfer the batter to a large bowl. Add 1/4 tsp of salt and mix well.
   • g.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

   Step 2

   • a.Make the Crepes (Polle) (15 minutes)
   • b.Heat a non-stick tawa or a well-seasoned cast iron pan over medium-high heat. The pan must be hot before you begin.
   • c.Lightly grease the pan with a few drops of coconut oil using a paper towel or a piece of onion.
   • d.Stir the batter vigorously from the bottom each time before making a crepe, as the rice flour settles quickly.
   • e.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.
   • f.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.
   • g.There is no need to flip the crepe. Once cooked, gently fold it in half, and then into a quarter to form a triangle.
   • h.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

   Step 3

   • a.Prepare the Sweet Sauce (Ross) (10 minutes)
   • b.In a medium saucepan, combine the thin coconut milk and the grated palm jaggery.
   • c.Place the pan over low-medium heat and stir continuously until the jaggery dissolves completely, which should take about 5-7 minutes.
   • d.Once dissolved, strain the liquid through a fine-mesh sieve into a clean bowl to remove any impurities from the jaggery.
   • e.Return the strained liquid to the saucepan. Add the thick coconut milk, cardamom powder, and the remaining 1/4 tsp of salt.
   • f.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.
   • g.Cook for just 2-3 minutes more for the flavors to meld, then turn off the heat.
4. 4

   Step 4

   • a.Assemble and Serve (5 minutes)
   • b.Arrange 2-3 warm crepes (polle) in a shallow serving bowl.
   • c.Pour a generous amount of the warm sweet coconut sauce (ross) over the crepes.
   • d.Serve immediately and enjoy this authentic Goan delicacy while it's warm.

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