Ponsa Polo
A soft, sweet Goan-style banana pancake made with ripe bananas, rice flour, jaggery, and a hint of cardamom. It cooks up golden at the edges and tender in the middle, making it lovely for breakfast or an evening snack.
For 8 servings
- prep · ~2 min
Mash the bananas.
Peel the ripe bananas and mash them in a mixing bowl until mostly smooth with only a few small lumps left.
- mix · ~5 min
Make the batter.
1.Add rice flour, grated jaggery, grated coconut, cardamom powder, and salt to the mashed banana.2.Pour in the water little by little while mixing.3.Stir until you have a thick, smooth, pourable batter with no dry flour left.TIPKeep the batter thicker than dosa batter so the polos stay soft and hold their shape. - rest · ~10 min
Rest the batter for 10 minutes.
TIPThis helps the rice flour hydrate and gives a more even texture. - fry · ~20 min
Cook the ponsa polo.
1.Heat a tawa or nonstick pan over medium-low heat and grease it lightly with a little ghee.2.Pour a small ladle of batter onto the pan and spread gently into a small thick pancake.3.Drizzle a little ghee around the edges and cook until the bottom turns golden and the top looks set, 2 to 3 minutes.4.Flip and cook the other side until golden and cooked through, 1 to 2 minutes more.TIPUse medium-low heat so the inside cooks before the jaggery makes the outside too dark. - serve · ~1 min
Serve warm.
Cook the remaining batter the same way to make 8 pancakes. Serve warm as they are, or with a little extra ghee if you like.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1If your jaggery is hard or gritty, dissolve it in a little warm water and strain before mixing so the batter stays smooth.
- 2Resting the batter is important here; rice flour needs those 10 minutes to absorb moisture and prevent a raw, chalky center.
- 3Keep each polo slightly thick rather than spreading it thin, so it stays soft in the middle instead of turning brittle.
- 4Cook on medium-low heat only, because jaggery browns quickly and can make the outside look done before the inside is cooked.
- 5Flip only when the top loses its wet shine and the edges look golden; an early flip can cause the pancake to break.
- 6If the batter tightens as it sits, loosen it with a spoon or two of water so it pours but does not run like dosa batter.
- 7These are best eaten warm, but you can cool and refrigerate them, then reheat on a lightly greased pan to bring back softness.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil for cooking; it keeps the Goan flavor profile and makes the polos fully dairy-free.
low sugarLow-sugar
Reduce the jaggery slightly when your bananas are extra ripe for a less sweet breakfast version that still stays soft.
nuttyNutty
Add a spoonful of chopped cashews or roasted sesame seeds to the batter for more texture and a richer snack-style polo.
thicker breakfast styleThicker-breakfast-style
Make smaller, thicker pancakes and cook a little longer on low heat for a more filling, cake-like morning version.
Why this is on our healthy list.
Fruit-Based Sweetness
Ripe bananas contribute natural sweetness, fiber, and potassium, which helps balance the sweetness from jaggery.
Energy-Giving Ingredients
Banana, rice flour, and jaggery make this a quick, sustaining breakfast or snack with easily available carbohydrates.
Contains Healthy Fats
Fresh coconut and a little ghee add richness and satiety, making the pancakes more satisfying.
Frequently asked questions
Jaggery caramelizes fast, so the pan was likely too hot. Cook on medium-low heat so the center finishes before the outside over-browns.
