Can I make the batter ahead of time?

Yes, you can refrigerate it for several hours or overnight, but stir well before cooking and add a little water if it has thickened.

How do I know when it is ready to flip?

Flip when the bottom is golden, the edges look set, and the top no longer appears wet in the center.

Can I skip the poha in this recipe?

Poha helps give godu polo its soft texture. Without it, the polos can turn slightly firmer and less tender.

What should the batter consistency be like?

It should be smooth and pourable, a bit thicker than plain dosa batter, so it spreads easily but still cooks up soft.

How should leftover godu polo be stored?

Cool completely, stack with parchment if needed, and refrigerate in a covered container. Reheat gently on a tawa to soften again.

Home / Recipes / south_indian / Godu Polo

south_indianMediumvegetariangluten freesoy free

Godu Polo

RATING

4.4/5(32)

TASTE SCORE

8/10

A soft, sweet Mangalorean-style dosa made with rice, poha, jaggery, and coconut. It cooks up thin at the edges and tender in the center, making it a lovely breakfast or teatime dish on its own or with a little ghee.

PREP

20m

COOK

25m

SERVES

1 PIECE

369 cal

SERVINGS

INGREDIENTS

For 4 servings

1 cuprice · raw, short-grain or dosa rice, rinsed and soaked½ cuppoha · thick variety, rinsed and soaked½ cupjaggery · grated½ cupcoconut · fresh, grated1 pinchsalt2 pcscardamom · pods, seeds used0.000 water · for grinding batter1 tbspghee · for cooking the polos

NUTRITION · PER SERVING

369

CALORIES · 1 PIECE

Protein5g · 5%

Carbs72g · 78%

Fat7g · 17%

Fiber2g

Sugar25g

Saturated fat5g

Cholesterol8mg

Sodium49mg

Potassium367mg

Phosphorus88mg

How we calculate →

METHOD · 5 STEPS

prep · ~240 min
Soak the rice and poha.
1.Rinse the rice well until the water runs clearer.
2.Soak the rice in enough water for 4 hours.
3.Rinse the poha lightly and soak it separately for 15 to 20 minutes before grinding.
mix · ~8 min
Grind the batter.
1.Drain the rice and poha.
2.Add them to a grinder with grated coconut, jaggery, cardamom seeds, and salt.
3.Add a little water and grind to a smooth, pourable batter that is slightly thicker than plain dosa batter.
TIPKeep the batter smooth but not watery so the polos stay soft and cook evenly.
rest · ~15 min
Rest the batter.
Transfer the batter to a bowl and let it sit for 15 minutes. If it thickens too much, stir in a little water to get a flowing consistency.
fry · ~12 min
Cook the godu polo.
1.Heat a tawa over medium heat and lightly grease it with a little ghee.
2.Pour a ladle of batter and spread it gently into a small to medium circle without making it too thin.
3.Drizzle a little ghee around the edges and cook until the bottom turns golden.
4.Flip and cook the second side for 30 to 45 seconds until set and lightly spotted.
TIPUse medium heat throughout; high heat can brown the jaggery too fast before the center cooks.
serve
Serve the godu polo warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dissolve jaggery bits fully while grinding so they do not caramelize in patches on the tawa.
2
Keep the batter slightly thicker than regular dosa batter; a thin batter makes godu polo tear and turn rubbery.
3
Use medium heat only, because jaggery browns quickly and the center needs time to cook through.
4
Spread gently with the ladle instead of pressing hard, so the polo stays soft in the middle.
5
If the batter sits longer and thickens, loosen it with a splash of water before each batch for even spreading.
6
Wipe and lightly regrease the tawa between polos to prevent sugary residue from catching and burning.
7
Serve hot with a dab of ghee; as it cools, the texture becomes denser and less delicate.