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A traditional Goan pancake made from earthy horse gram, rice, and fresh coconut, lightly sweetened with jaggery. This nutritious, gluten-free polo is a wholesome breakfast or snack.
Soak the Grains
Grind the Batter
Ferment the Batter
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A traditional Goan pancake made from earthy horse gram, rice, and fresh coconut, lightly sweetened with jaggery. This nutritious, gluten-free polo is a wholesome breakfast or snack.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 455.63 calories per serving with 13.33g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Cook the Polos
Serve
Omit the jaggery and add finely chopped onions, green chilies, and cilantro to the batter for a spicy, savory polo. Serve with coconut chutney.
Add 1/4 cup of finely grated carrots or bottle gourd (dudhi) to the batter for extra nutrition and moisture.
Add 1/4 teaspoon of cardamom powder or a pinch of nutmeg to the batter along with the jaggery for a warm, aromatic flavor.
Horse gram is one of the richest vegetarian sources of protein, which is essential for muscle repair, growth, and overall body function.
The combination of horse gram and rice provides a significant amount of dietary fiber, which aids digestion, promotes satiety, and helps in managing blood sugar levels.
Both horse gram and jaggery are good sources of iron, which is vital for forming hemoglobin and preventing anemia, leading to better energy levels.
The high protein and fiber content in Kulith Polo helps you feel full for longer, reducing overall calorie intake and aiding in weight management goals.
Yes, Kulith Polo is very healthy. Horse gram (kulith) is a powerhouse of protein, iron, and fiber. The dish is naturally gluten-free, and the short fermentation process makes it easier to digest. Using jaggery instead of refined sugar adds minerals.
One serving of two Kulith Polos contains approximately 320-360 calories, depending on the amount of ghee used. It's a nutrient-dense option for a fulfilling breakfast.
Absolutely. Simply replace the ghee with a neutral vegetable oil or coconut oil for cooking the polos. The rest of the ingredients are already plant-based.
Yes, you can soak the grains overnight. After grinding, you can either ferment it for 2-4 hours and use it right away, or you can store the unfermented batter in the refrigerator for up to 2 days. Let it come to room temperature and ferment for a couple of hours before making the polos.
This usually happens for two reasons: the tawa is not hot enough, or the batter is too thin. Ensure your tawa is properly heated before pouring the batter, and check that your batter has a thick, pourable consistency, not a watery one.