Pumpkin Polo
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.
For 4 servings
9 steps. 20 minutes total.
- 1
Wash the parboiled rice thoroughly under running water 2-3 times
- a.Soak the rice in ample water for at least 4 to 6 hours, or preferably overnight.
- 2
Drain the soaked rice completely
- a.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.
- 3
Grind the mixture into a smooth, thick batter
- a.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.
- 4
Transfer the batter to a large mixing bowl
- a.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.
- 5
Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium-low heat
- a.Once hot, grease it lightly with a bit of ghee.
- 6
Pour a ladleful of batter (about 1/4 cup) onto the center of the tawa
- a.Gently spread it into a small, thick circle, about 4-5 inches in diameter. Do not make it too thin.
- 7
Drizzle a few drops of ghee around the edges of the polo
- a.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.
- 8
Carefully flip the polo using a spatula
- a.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.
- 9
Step 9
- a.Serve the Pumpkin Polos hot, either on their own or with a dollop of fresh butter or extra ghee.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is crucial. It should be thick enough to spread but not runny. Add water very sparingly while grinding.
- 2Use a ripe, sweet red pumpkin for the best flavor and color. This may also allow you to reduce the amount of jaggery.
- 3Cooking on low to medium heat is key. High heat will cause the jaggery to burn before the inside of the polo is cooked through.
- 4If your batter becomes too thin, add a tablespoon of rice flour to help thicken it to the right consistency.
- 5For a richer flavor, use Goan palm jaggery (madachem godd) if you can find it.
Adapt it for your goals.
Flavor Boost
Add a pinch of nutmeg powder or 1/4 teaspoon of dry ginger powder (sunth) to the batter for a warm, spicy note.
Quick VersionQuick Version
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.
Sweetener SwapSweetener Swap
Replace jaggery with an equal amount of coconut sugar or date syrup for a different flavor profile.
Savory VersionSavory Version
Omit the jaggery and cardamom. Instead, add finely chopped green chilies, cilantro, and a pinch of turmeric for a savory breakfast pancake.
Why this is on our healthy list.
Rich in Vitamin A
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.
Provides Natural Energy
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.
Supports Digestive Health
The dietary fiber from pumpkin and coconut aids in digestion, promotes regular bowel movements, and contributes to a healthy gut microbiome.
Frequently asked questions
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.