Godda Ross
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.
For 4 servings
4 steps. 30 minutes total.
- 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
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
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
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter's consistency is key. It must be very thin and watery to create the signature lacy texture of the polle.
- 2Always stir the batter from the bottom before making each crepe to ensure the rice flour is evenly distributed.
- 3Ensure your pan is sufficiently hot before pouring the batter. A properly heated pan is crucial to prevent the crepes from sticking.
- 4For the most authentic flavor and deep color, use Goan palm jaggery (madachem godd).
- 5Be careful not to boil the sauce after adding the thick coconut milk; a gentle simmer is enough to combine flavors without splitting the milk.
- 6If you don't have a non-stick pan, a well-seasoned cast iron pan works beautifully for making polle.
Adapt it for your goals.
Quick Version
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.
Flavor TwistFlavor Twist
Add a pinch of nutmeg powder or a few strands of saffron to the coconut-jaggery sauce for a different aromatic profile.
Jaggery SubstituteJaggery Substitute
If palm jaggery is unavailable, you can use regular cane jaggery or dark brown sugar, though the flavor will be slightly different.
Why this is on our healthy list.
Provides Instant Energy
The combination of rice carbohydrates and simple sugars from jaggery offers a quick and effective energy boost, making it a great breakfast or snack.
Rich in Minerals
Palm jaggery is an unrefined sugar that retains minerals like iron, magnesium, and potassium. Coconut milk also contributes essential minerals and healthy fats.
Naturally Dairy-Free and Vegan
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.
Frequently asked questions
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.
