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A sweet and fragrant Goan pancake made from ripe jackfruit pulp, rice, and jaggery. This traditional monsoon delicacy, also known as 'Ponsa Dosa', is soft, fluffy, and tastes incredible drizzled with a little ghee.
Soak the Rice: Wash the rice 2-3 times until the water runs clear. Soak it in ample water for at least 4 to 6 hours.
Prepare the Batter: Drain the soaked rice completely. In a blender, combine the drained rice, chopped ripe jackfruit, grated jaggery, and fresh coconut.
Grind to a Paste: Add 1/4 cup of water and grind to a smooth, thick batter. The consistency should be similar to that of an uttapam or thick pancake batter. Add water one tablespoon at a time only if necessary to help the grinding process. Avoid making the batter too runny.
Rest the Batter: Transfer the batter to a mixing bowl. Stir in the cardamom powder and salt. Mix well. Cover and let the batter rest for 30 minutes. This helps the flavors meld.
Heat the Pan: Heat a cast-iron tawa or a non-stick skillet over medium-low heat. Grease it lightly with about 1/2 teaspoon of ghee.
Pour and Cook: Once the pan is hot, pour a ladleful of batter onto the center. Do not spread it. Let it form a small, thick pancake (about 4-5 inches in diameter). Drizzle a little ghee around the edges.
Cover and Flip: Cover the pan with a lid and cook for 2-3 minutes on low-medium heat, until the top looks set and the bottom is golden brown. Gently flip the polo and cook the other side for another 1-2 minutes, uncovered, until it has golden spots.
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A sweet and fragrant Goan pancake made from ripe jackfruit pulp, rice, and jaggery. This traditional monsoon delicacy, also known as 'Ponsa Dosa', is soft, fluffy, and tastes incredible drizzled with a little ghee.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 473.67 calories per serving with 5.3g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or dessert.
Serve: Remove the polo from the pan and repeat the process with the remaining batter. Serve the Ponsa Polos hot, on their own or with an extra drizzle of ghee.
Instead of Sona Masuri, you can use other short-grain rice varieties like Ambemohar or even regular dosa rice.
While jaggery provides a traditional flavor, you can use coconut sugar or brown sugar as an alternative.
Add a tablespoon of roasted semolina (rava) to the batter for a slightly crispier texture.
A similar pancake can be made with ripe bananas, which is known as 'Kelyacho Polo' in Goa.
The combination of carbohydrates from rice and natural sugars from jaggery offers a quick and sustained energy boost.
Jackfruit is rich in dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining regular bowel movements.
Jaggery is an unrefined sugar that retains minerals like iron, magnesium, and potassium, which are often stripped from refined white sugar.
Ponsa Polo, or Ponsa Dosa, is a traditional Goan sweet pancake made during the monsoon season when ripe jackfruit ('ponos' in Konkani) is abundant. It's made with a batter of rice, jackfruit pulp, fresh coconut, and jaggery.
Yes, you can use canned ripe jackfruit in syrup. Make sure to drain it well and reduce the amount of jaggery in the recipe, as the canned fruit is already sweetened.
If your batter is too runny, you can thicken it by adding a tablespoon or two of rice flour. Mix well until you achieve a thick, pourable consistency.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa with a little ghee before serving. They are best eaten fresh, however.
Absolutely. Simply replace the ghee with coconut oil for cooking the polos. The rest of the ingredients are already plant-based.
Ponsa Polo is a traditional treat. It contains natural sugars from jackfruit and jaggery, which is less processed than white sugar. The jackfruit provides dietary fiber. However, it is a calorie-dense dish due to the rice, jaggery, and ghee, so it's best enjoyed in moderation as part of a balanced diet.
One serving of Ponsa Polo (approximately 2 pieces) contains around 380 calories. This can vary based on the size of the polos and the amount of ghee used.