Godu Polo

1. 1
   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.
2. 2
   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.
3. 3
   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.

4. 4
   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.
5. 5
   serve

   Serve the godu polo warm.

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