Kulith Polo
Kulith Polo is a rustic Konkani flatbread made with horse gram, rice, coconut, and spices. The batter is spread by hand on a hot tawa, giving you a soft center, crisp edges, and a hearty, nutty flavor that goes well with butter or chutney.
For 4 servings
- prep · ~360 min
Soak the horse gram and rice.
Wash the horse gram and rice well. Soak them together in enough water for 6 hours, then drain fully before grinding.
- mix · ~7 min
Grind the batter.
1.Add soaked horse gram, soaked rice, grated coconut, dried red chili, cumin seeds, turmeric powder, and salt to a grinder.2.Pour in a little water and grind to a slightly coarse but spreadable batter.3.Add chopped onion and pulse once or twice so it stays a little textured.TIPKeep the batter thicker than dosa batter so it spreads without tearing. - rest · ~10 min
Rest the batter briefly.
Transfer the batter to a bowl and let it sit for 10 minutes. This helps the rice absorb some moisture and makes spreading easier.
- fry · ~3 min
Spread the polo on a hot tawa.
1.Heat a tawa over medium heat and lightly grease it with a little oil.2.Place one ladle of batter in the center and spread it gently with wet fingers into a medium-thick round.3.Make 3 to 4 small holes in the surface so the heat cooks it evenly.TIPWet your fingers before spreading so the batter does not stick. - fry · ~7 min
Cook until both sides are golden.
1.Drizzle a little oil over the top and around the edges.2.Cover and cook until the bottom turns golden and the top looks set, about 3 to 4 minutes.3.Flip and cook the second side for 2 to 3 minutes until speckled and cooked through. - serve · ~15 min
Cook the remaining polo and serve hot.
Repeat with the remaining batter to make 4 polo. Serve hot with butter, coconut chutney, or a simple pickle.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked horse gram and rice very well; excess water makes the batter too loose to spread by hand.
- 2Keep the batter slightly coarse, not silky smooth, so the polo gets its characteristic rustic bite and crisp edges.
- 3Pulse the onion only once or twice; finely pureed onion releases water and can make the polo tear on the tawa.
- 4Use wet fingers every time you spread the batter, and work quickly while the tawa is hot but not smoking.
- 5Make small holes after spreading and drizzle a little oil into them so the center cooks through without drying out the edges.
- 6Cover only until the top looks set; overcovering traps steam and softens the crisp golden bottom.
- 7Leftover polo reheats best on a dry tawa over low heat, which restores the edge crispness better than a microwave.
Adapt it for your goals.
No-onion
Skip the onion for a simpler version that keeps well for travel or fasting-style meals where onion is avoided.
spicierSpicier
Increase the dried red chilies or add a few chili flakes for a hotter polo that pairs especially well with butter.
herb forwardHerb-forward
Add chopped coriander leaves after grinding for a fresher aroma and a greener, more vibrant finish.
low oilLow-oil
Use a well-seasoned cast-iron or nonstick tawa and brush on minimal oil; you still get good browning with less fat.
Why this is on our healthy list.
Legume-Based Sustenance
Horse gram makes this flatbread hearty and filling, adding plant protein and fiber from a traditional pulse.
Balanced Energy
Rice and horse gram together provide steady fuel, while the thicker pancake format can feel more satisfying than thinner crepes.
Healthy Fats From Coconut
Fresh coconut contributes richness and satiety, so the polo tastes complete even with simple sides like chutney or pickle.
Frequently asked questions
Yes. Grind the batter and refrigerate it for up to a day. Stir well before using, because the rice and horse gram settle as it rests.
