Muga Polo
A golden, crispy-on-the-edges rice and moong dal crepe from Odisha. Soaked rice and moong dal are ground into a slightly coarse batter, then spread thin on a hot tawa and cooked until beautifully speckled. Serve it fresh off the pan with a dollop of ghee for a simple, earthy breakfast or light meal.
For 8 servings
- prep
Soak the rice and dal.
Wash the rice and moong dal separately. Soak the rice in enough water for 4 hours. Soak the moong dal in enough water for 2 hours. Drain both.
TIPIf short on time, soak both in warm water for 1 hour. The batter needs to be slightly coarse, so don't rush the soak. - mix · ~5 min
Grind into a batter.
1.Add the drained moong dal, green chili, and ginger to a mixer grinder.2.Grind to a slightly coarse paste using as little water as possible.3.Add the drained rice and salt. Grind again into a thick, slightly coarse batter.4.Pour into a bowl. The batter should be thick but spreadable.TIPThe batter should not be too smooth. A slightly granular texture gives Muga Polo its signature bite. - mix · ~1 min
Adjust consistency and add herbs.
If the batter feels too thick, add 1-2 tablespoons of water to get a dropping consistency. Stir in the chopped cilantro.
TIPNo resting or fermentation is needed. This is an instant batter. - fry · ~4 min
Cook the Muga Polo.
1.Heat a tawa or non-stick pan over medium heat. Sprinkle a few drops of water; they should sizzle away instantly.2.Pour a ladleful of batter in the center and spread quickly in a circular motion into a thin disc.3.Drizzle 0.5 tsp of oil around the edges and a few drops on top.4.Cover and cook until the bottom is crisp and golden with brown spots, about 2 minutes.5.Flip and cook the other side until crisp, about 1.5 minutes.TIPKeep the heat medium. High heat will brown the polo without cooking the inside, leaving it raw. - serve
Serve hot.
Remove from tawa and serve immediately. Repeat with the remaining batter.
TIPServe with a knob of butter or ghee melting on top for a richer taste.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a cast iron or well-seasoned tawa for the crispiest texture.
- 2Grind the batter a little coarse; a fine paste will make the polo dense.
- 3Spread the batter thin and quickly before it sets on the hot tawa.
- 4Cover the pan while cooking the first side to trap steam and cook evenly.
- 5Adjust green chili based on your heat preference; the ginger adds warmth.
- 6Serve immediately; Muga Polo loses its crispness quickly as it cools.
Adapt it for your goals.
Vegan
Replace ghee topping with a drizzle of coconut oil or vegan butter. The batter itself is already plant-based.
high proteinHigh-protein
Swap half the rice with extra moong dal for a higher protein-to-carb ratio, keeping the batter just a bit thicker.
herbedHerbed
Add 2 tablespoons of finely chopped curry leaves or mint along with cilantro for a fresh, aromatic twist.
spicedSpiced
Add ¼ teaspoon of cumin seeds and a pinch of asafoetida (hing) to the batter for a deeper, more complex flavor.
Why this is on our healthy list.
Rich in Plant Protein
Moong dal provides a good amount of protein, making this a filling breakfast that supports muscle repair and satiety.
Easily Digestible
The combination of rice and moong dal is light on the stomach, and the soaking process reduces anti-nutrients for easier digestion.
Low in Fat
With minimal oil used for cooking, Muga Polo is a low-fat option suitable for those watching their fat intake.
Gluten-Free
Naturally free from gluten-containing grains, this dish is safe for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
The batter might be too thick or spread too thickly. Ensure the tawa is hot enough and spread the batter thinly for maximum crispness.
