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A traditional Goan sweet pancake made from pumpkin, rice, and jaggery. It's soft, naturally sweet, and perfect for a wholesome breakfast or a light snack, often enjoyed on its own.
Wash the parboiled rice thoroughly under running water 2-3 times. Soak the rice in ample water for at least 4 to 6 hours, or preferably overnight.
Drain the soaked rice completely. In a high-speed blender, combine the drained rice, cubed red pumpkin, and fresh grated coconut. Add about 1/4 cup of water to start.
Grind the mixture into a smooth, thick batter. Add more water, a tablespoon at a time, only if needed. The final consistency should be similar to a thick pancake batter, able to be spread but not runny.
Transfer the batter to a large mixing bowl. Add the jaggery powder, cardamom powder, and salt. Mix vigorously with a whisk or spoon until the jaggery is fully dissolved. Let the batter rest for 10-15 minutes to allow the flavors to meld.
Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium-low heat. Once hot, grease it lightly with a bit of ghee.
Pour a ladleful of batter (about 1/4 cup) onto the center of the tawa. Gently spread it into a small, thick circle, about 4-5 inches in diameter. Do not make it too thin.
Drizzle a few drops of ghee around the edges of the polo. Cover with a lid and cook for 2-3 minutes on low-medium heat, until the top surface appears cooked and the edges begin to lift from the pan.
A traditional Goan sweet pancake made from pumpkin, rice, and jaggery. It's soft, naturally sweet, and perfect for a wholesome breakfast or a light snack, often enjoyed on its own.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 336.08 calories per serving with 4.67g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Carefully flip the polo using a spatula. Cook the other side for another 1-2 minutes, uncovered, until light golden-brown spots appear. Repeat the process with the remaining batter, greasing the tawa as needed.
Serve the Pumpkin Polos hot, either on their own or with a dollop of fresh butter or extra ghee.
Add a pinch of nutmeg powder or 1/4 teaspoon of dry ginger powder (sunth) to the batter for a warm, spicy note.
If you're short on time, you can make this with 1 cup of fine rice flour and 1/2 cup of pumpkin puree instead of soaking and grinding rice.
Replace jaggery with an equal amount of coconut sugar or date syrup for a different flavor profile.
Omit the jaggery and cardamom. Instead, add finely chopped green chilies, cilantro, and a pinch of turmeric for a savory breakfast pancake.
Pumpkin is an excellent source of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for good vision, a strong immune system, and healthy skin.
The combination of complex carbohydrates from rice and simple sugars from jaggery provides a sustained release of energy, making it a great breakfast to start your day.
The dietary fiber from pumpkin and coconut aids in digestion, promotes regular bowel movements, and contributes to a healthy gut microbiome.
One serving of Pumpkin Polo, which is typically two polos, contains approximately 240-260 calories. This can vary based on the amount of jaggery and ghee used.
Yes, Pumpkin Polo is a relatively healthy breakfast or snack option. Pumpkin is rich in Vitamin A and fiber, while jaggery is an unrefined sugar that contains some minerals. However, it is a source of carbohydrates and sugar, so it should be consumed in moderation as part of a balanced diet.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature for about 30 minutes before making the polos.
Traditionally, Goan parboiled rice (Ukda Tandul) is used, which gives it a unique texture. However, if that's not available, you can use any short-grain rice like Sona Masuri or even Idli rice.
This usually happens for two reasons: either the batter is too thin, or the polo is not cooked enough on the first side. Ensure your batter is thick, and wait until the top surface looks set and the edges lift easily before attempting to flip.
This recipe goes great with these complete meals
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
