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A classic Konkani breakfast, Panpole are soft, spongy, and porous dosas made from a fermented rice and urad dal batter. Their unique, fluffy texture, similar to a pancake, makes them perfect for soaking up flavorful coconut chutney or sambar. They are cooked on one side only, resulting in a beautifully pockmarked surface.
For 4 servings
Soak the Grains and Lentils
Grind the Batter
Ferment the Batter
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A classic Konkani breakfast, Panpole are soft, spongy, and porous dosas made from a fermented rice and urad dal batter. Their unique, fluffy texture, similar to a pancake, makes them perfect for soaking up flavorful coconut chutney or sambar. They are cooked on one side only, resulting in a beautifully pockmarked surface.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 439.57 calories per serving with 11.42g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Cook the Panpole
Steam and Serve
Replace half of the dosa rice with millet (like foxtail or kodo) or quinoa for a nutrient-dense variation. Soaking times may need adjustment.
Add finely chopped onion, tomato, green chilies, and cilantro to the batter just before pouring it on the tawa for a savory vegetable panpole.
For a sweet treat, add a tablespoon of jaggery powder and a pinch of cardamom powder to the batter. Serve drizzled with ghee.
The fermentation process cultivates beneficial probiotics, which aid digestion, improve nutrient absorption, and support a healthy gut microbiome.
Made from rice and lentils, Panpole is rich in complex carbohydrates that provide a steady release of energy, keeping you full and active for longer.
Urad dal is a key ingredient, making this dish a good source of plant-based protein, essential for muscle repair and overall body function.
One serving (2 panpole) contains approximately 320-360 calories, primarily from carbohydrates and protein. This is an estimate and can vary based on the size and thickness of the dosa and the amount of ghee used.
Yes, Panpole is a healthy breakfast option. The fermentation process makes it easy to digest and increases the bioavailability of nutrients. It's a good source of plant-based protein, complex carbohydrates for sustained energy, and is naturally gluten-free.
Panpole is thicker, softer, and spongier than a regular dosa. It's not spread thin and is cooked only on one side under a lid, which creates its characteristic porous texture. Regular dosas are typically thin, crispy, and cooked on both sides.
The most common reasons are cold temperature or inactive yeast. Ensure your batter is in a warm place (around 25-30°C or 77-86°F). Also, check that your urad dal is relatively fresh, as older dal may have reduced fermentation capabilities.
Absolutely. A powerful high-speed blender works very well. You may need to grind in batches and be careful not to overheat the blender motor. The final texture will be just as smooth.