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A wholesome and savory pancake from Goa made with whole green moong dal, rice, and fresh coconut. These protein-packed dosas are naturally gluten-free and make a fantastic breakfast or light meal.
For 4 servings
Soak the Dal and Rice: Rinse the whole green gram and rice thoroughly under running water 2-3 times. Place them in a large bowl and cover with ample water. Let them soak for at least 6 hours, or preferably overnight.
Prepare the Batter: After soaking, drain all the water from the dal and rice. Transfer the soaked mixture to a high-speed blender jar. Add the fresh grated coconut, green chillies, chopped ginger, and turmeric powder.
Grind to a Smooth Batter: Add about 1/2 cup of water to the blender and start grinding. Gradually add more water, a tablespoon at a time, until you achieve a smooth, thick batter. The consistency should be like a pancake batter – easily spreadable but not watery. This should take about 3-4 minutes.
Season the Batter: Pour the batter into a mixing bowl. Stir in the hing and salt. Mix everything well to combine. The batter is now ready to use; no fermentation is required.
Cook the Polos: Heat a cast-iron tawa or a non-stick skillet over medium heat. Once hot, drizzle a few drops of oil and spread it with a paper towel. Pour a ladleful of batter (about 1/4 cup) onto the center. Gently spread it in a circular motion to form a small, slightly thick pancake, about 4-5 inches in diameter.
Shallow-Fry to Perfection: Drizzle about 1/2 teaspoon of oil around the edges and on top of the polo. Cover with a lid and cook for 2-3 minutes on medium heat, until the top looks set and the edges start to lift from the pan. The underside should be golden brown.
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A wholesome and savory pancake from Goa made with whole green moong dal, rice, and fresh coconut. These protein-packed dosas are naturally gluten-free and make a fantastic breakfast or light meal.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 292.21 calories per serving with 12.56g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Flip and Finish: Carefully flip the polo using a spatula. Cook the other side uncovered for another 1-2 minutes until it's cooked through and has light golden spots. Remove from the tawa and place on a plate.
Serve: Repeat the process with the remaining batter, greasing the tawa lightly between each polo. Serve the Mooga Polos hot with coconut chutney, pickle, or a dollop of butter.
Mix 1/4 cup of finely chopped onions, fresh coriander, or grated carrots into the batter just before making the polos for added texture and flavor.
Add 1/2 teaspoon of whole cumin seeds to the blender while grinding the batter for a warm, earthy aroma.
For a crispier version, spread the batter slightly thinner and cook for an extra minute on each side until the edges are crisp.
Whole green gram is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The use of whole, unpeeled moong dal makes these polos rich in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The combination of complex carbohydrates from dal and rice provides a steady release of energy, keeping you full and energized for longer periods.
Made from dal and rice, this recipe is naturally free from gluten, making it a great option for individuals with celiac disease or gluten sensitivity.
One serving of Mooga Polo, which is typically 2 pieces, contains approximately 300-320 calories. The exact count can vary based on the amount of oil used for cooking and the size of the polo.
Yes, Mooga Polo is a very healthy dish. It is rich in plant-based protein and fiber from the whole green gram, provides complex carbohydrates for sustained energy, and is naturally gluten-free. It's a nutritious and balanced meal option.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature for about 15-20 minutes before making the polos.
Sticking usually happens for two reasons: the tawa (pan) is not hot enough before you pour the batter, or it is not well-seasoned. Ensure the tawa is on medium heat and hot enough that a drop of water sizzles and evaporates instantly. Also, grease it lightly before each polo.
Mooga Polo pairs wonderfully with traditional Goan accompaniments like coconut chutney, mango pickle (chepnim), or a simple tomato-onion chutney. It can also be enjoyed on its own or with a dollop of white butter.
While traditionally made with whole green gram for its texture and fiber, you can use split yellow or green moong dal. However, the soaking time can be reduced to 3-4 hours, and the final texture will be softer and less fibrous.