Panpole
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Soak the Grains and Lentils
- b.Rinse the dosa rice, urad dal, and fenugreek seeds thoroughly under running water 3-4 times.
- c.Place them in a large bowl and cover with plenty of water (at least 3 inches above the grains). Let them soak for 6-8 hours or overnight.
- d.About 30 minutes before you plan to grind, rinse the thick poha and soak it in a separate small bowl with just enough water to cover it.
- 2
Step 2
- a.Grind the Batter
- b.Drain all the water from the soaked rice-dal mixture.
- c.Transfer it to a high-speed blender or a wet grinder. Add the soaked poha along with its water.
- d.Add 1 cup of fresh water and start grinding. Gradually add the remaining 1 cup of water as needed, scraping down the sides, until you achieve a completely smooth, thick, yet pourable batter.
- e.The consistency should be similar to pancake batter, slightly thicker than regular dosa batter.
- 3
Step 3
- a.Ferment the Batter
- b.Pour the batter into a large, non-reactive container (like steel or glass), ensuring it's filled only up to the halfway mark to allow space for it to rise.
- c.Cover the container with a lid that is not airtight and place it in a warm, draft-free spot for 8-12 hours.
- d.The batter is perfectly fermented when it has doubled in volume, looks frothy and bubbly, and has a pleasant sour aroma.
- 4
Step 4
- a.Cook the Panpole
- b.Once fermented, add salt to the batter and mix very gently with a light hand. Do not over-mix, as this will deflate the air pockets.
- c.Heat a cast-iron tawa or a non-stick skillet over medium heat. Once hot, lightly grease it with ghee or oil.
- d.Pour one ladleful of batter (about 1/4 cup) onto the center of the tawa. Do not spread it; let it naturally form a thick, round dosa about 5-6 inches in diameter.
- e.You will immediately see small bubbles forming on the surface.
- 5
Step 5
- a.Steam and Serve
- b.Drizzle about 1/2 teaspoon of ghee around the edges of the panpole.
- c.Cover the tawa with a lid and cook on medium-low heat for 2-3 minutes.
- d.The trapped steam will cook the top surface, making it porous and spongy. There is no need to flip it.
- e.Once the top is no longer wet and looks set, carefully remove the panpole with a spatula.
- f.Serve immediately with coconut chutney, sambar, or a spicy curry. Repeat the process with the remaining batter.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is key. It should be thick enough to hold its shape but pourable, like a thick pancake batter.
- 2Fermentation time depends on ambient temperature. In colder climates, place the batter in a preheated (and turned off) oven with the light on.
- 3Do not over-mix the batter after fermentation. A gentle stir to incorporate the salt is all that's needed to preserve the airy texture.
- 4A well-seasoned cast iron tawa yields the best results, creating a soft interior and a slightly crisp base.
- 5Cook on medium-low heat to ensure the inside cooks through without the bottom burning.
- 6Store leftover batter in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before using.
Adapt it for your goals.
Healthier Grain
Replace half of the dosa rice with millet (like foxtail or kodo) or quinoa for a nutrient-dense variation. Soaking times may need adjustment.
Savory Uttapam StyleSavory Uttapam Style
Add finely chopped onion, tomato, green chilies, and cilantro to the batter just before pouring it on the tawa for a savory vegetable panpole.
Sweet VersionSweet Version
For a sweet treat, add a tablespoon of jaggery powder and a pinch of cardamom powder to the batter. Serve drizzled with ghee.
Why this is on our healthy list.
Improves Gut Health
The fermentation process cultivates beneficial probiotics, which aid digestion, improve nutrient absorption, and support a healthy gut microbiome.
Provides Sustained Energy
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.
Good Source of Protein
Urad dal is a key ingredient, making this dish a good source of plant-based protein, essential for muscle repair and overall body function.
Frequently asked questions
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.