Mooga Gali Polo
A delicate, lacy crepe from the Konkan coast made with whole green gram and rice. The batter, fragrant with ginger and green chili, is poured thin on a hot griddle to create crisp, golden edges and a soft center. Serve hot with coconut chutney for a light, satisfying meal.
For 8 servings
- prep
Soak the green gram and rice.
1.Wash the whole green gram and rice together in 2-3 changes of water.2.Soak in plenty of fresh water for at least 4 hours.3.Drain completely, reserving the soaking water. - mix · ~5 min
Grind the batter.
Transfer the drained green gram and rice to a wet grinder or blender. Add the ginger, green chili, and just enough water to facilitate grinding. Grind to a smooth but thick batter — similar to pancake batter. Pour into a bowl and mix in the salt.
TIPAvoid making the batter too thin. You can always add water later, but a runny batter won't give you crisp edges. - mix · ~1 min
Fold in the onion and coriander.
Add the finely chopped onion and coriander leaves to the batter. Stir well to distribute evenly. The batter is ready to use immediately — no fermentation needed.
- fry · ~3 min
Heat the griddle.
Place a cast iron tawa or non-stick griddle over medium-high heat. Let it get properly hot. Sprinkle a few drops of water — they should sizzle and evaporate instantly.
TIPA well-heated griddle is the secret to getting those lacy, golden, crispy edges. - fry · ~1 min
Spread the polo thin and lacy.
1.Stir the batter well and pour a ladleful (about 1/3 cup) onto the hot griddle.2.Using the back of the ladle, spread in a quick, spiral motion starting from the center outwards.3.Spread it as thin as possible — you should see small holes forming. This is the classic 'gali' (lacy) texture.4.Drizzle 1 teaspoon of oil around the edges and a few drops on top.TIPWork fast. The batter sets quickly, so spread immediately after pouring. - fry · ~3 min
Cook the polo.
Cook for about 2 minutes until the underside is deep golden and crisp. The top will look dry and opaque. Use a thin spatula to lift the edges — if it releases easily, it's ready. Flip and cook the other side for 30-45 seconds more.
TIPDon't flip too early. Let the first side cook undisturbed until the edge crisps and releases naturally. - serve
Serve immediately.
Remove from the griddle and serve hot. Repeat with the remaining batter, stirring it well before each polo. Stacking them makes them soft — if you want to keep them crisp, serve them one at a time straight from the tawa.
TIPServe with coconut chutney or a spicy chutney powder (gul) for a truly authentic Konkani experience.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the moong and rice for at least 4 hours, or overnight, to ensure a smooth batter.
- 2Grind the batter to a thick, smooth consistency like pancake batter; thin batter won't yield crisp edges.
- 3Spread the batter in swift spiral motions with the back of a ladle to create the characteristic lacy holes.
- 4Let the first side cook undisturbed until the edges lift naturally—flipping too early will tear the crepe.
- 5Stacking cooked polos makes them soft; serve individually from the tawa for maximum crispness.
- 6Stir the batter well before each polo, as the onion and coriander settle at the bottom.
Adapt it for your goals.
Vegan
The recipe is already vegan, using no dairy or animal products.
gluten freeGluten-free
Naturally gluten-free as written (green gram and rice have no gluten).
spicySpicy
Add 1-2 extra green chilies or a pinch of red chili powder to the batter for a spicier kick.
low oilLow-oil
Use a non-stick pan and brush just a few drops of oil instead of drizzling, or skip oil entirely for a slightly less crisp result.
Why this is on our healthy list.
Rich in Plant Protein
Whole green gram (moong) is packed with plant-based protein and fiber, supporting muscle repair and digestive health.
High in Dietary Fiber
Both green gram and rice provide soluble and insoluble fiber, aiding digestion and promoting a feeling of fullness.
Low in Fat
With minimal oil (just for cooking), this dish is naturally low in fat, making it a light, heart-friendly meal.
Good Source of B Vitamins
Green gram supplies B vitamins like folate and B6, which support energy metabolism and brain function.
Frequently asked questions
No, soaking for at least 4 hours (or overnight) softens the grains enough to grind into a smooth batter; skipping leads to a gritty texture.
