Loading...
A delightful sweet dosa from Mangalorean cuisine, made with rice flour, jaggery, and coconut. This instant, no-fermentation pancake is soft, lacy, and perfect for a quick breakfast or evening snack.
Prepare the Jaggery Syrup
Make the Dosa Batter
Cook the Godu Polo
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A delightful sweet dosa from Mangalorean cuisine, made with rice flour, jaggery, and coconut. This instant, no-fermentation pancake is soft, lacy, and perfect for a quick breakfast or evening snack.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 508.54 calories per serving with 4.66g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or brunch.
Serve
For extra crunch and nutrition, add 2 tablespoons of finely chopped cashews or almonds to the batter.
Add a pinch of nutmeg powder or a teaspoon of fennel seed powder along with the cardamom for a different flavor profile.
You can substitute rice flour with whole wheat flour (atta) for a different taste and texture. The result will be a softer, thicker pancake rather than a lacy dosa.
Made from rice flour and jaggery, this dish is rich in carbohydrates, providing a quick and delicious source of energy to start your day or as an evening snack.
Jaggery is an unrefined sugar that retains more nutrients than white sugar, including small amounts of iron, magnesium, and potassium, making it a slightly healthier sweetening option.
As this recipe uses rice flour, it is naturally gluten-free, making it a suitable and tasty option for individuals with gluten sensitivity or celiac disease.
One serving of Godu Polo (approximately 2 pieces) contains an estimated 370-400 calories. This can vary based on the size of the dosa and the amount of ghee used.
Godu Polo can be a part of a balanced diet. It provides quick energy from carbohydrates. Using jaggery instead of refined sugar offers trace minerals like iron and magnesium. However, it is a sweet dish and should be consumed in moderation, especially by those monitoring their sugar intake.
Sticking usually happens if the tawa (pan) is not hot enough before you pour the batter, if it's not greased well, or if the batter is too thick. Ensure the tawa is on medium heat and use a non-stick pan for best results.
Yes, you can use whole wheat flour (atta) instead of rice flour. The resulting pancake will be softer and thicker, more like a sweet cheela, rather than the traditional lacy Godu Polo.
Godu Polo is best enjoyed fresh and hot. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. Reheat on a warm tawa before serving, but be aware they may lose their soft texture and become slightly chewy.
Yes, the batter can be prepared a few hours ahead of time and stored in the refrigerator. Before using, bring it to room temperature and whisk it very well to ensure the rice flour is fully incorporated.