Rava Polo
Rava polo is a Mangalorean-style cucumber dosa made with semolina, rice, coconut, and jaggery. The batter cooks into thin, lacy pancakes with gentle sweetness and lovely crisp edges, perfect for breakfast or an evening snack.
For 8 servings
- prep · ~30 min
Soak the rice and semolina.
Wash the rice well and soak it in water for 30 minutes. In a separate bowl, soak the semolina with just enough water to moisten it for the same time.
- prep · ~5 min
Prepare the cucumber.
Grate the cucumber and lightly squeeze only if it looks very watery. Keep the juices, as they help loosen the batter later.
- mix · ~7 min
Grind the batter.
1.Drain the rice.2.Add rice, soaked semolina, grated cucumber, coconut, and jaggery to a blender.3.Pour in a little water and grind to a smooth, pourable batter.4.Add salt and mix well.TIPKeep the batter thinner than regular dosa batter so it spreads easily and cooks into delicate polos. - rest · ~10 min
Rest the batter for 10 minutes.
Set the batter aside so the semolina can hydrate fully. Stir once before cooking and add a splash of water if it has thickened too much.
- fry · ~4 min
Cook the rava polo.
1.Heat a tawa over medium heat and lightly grease it with oil.2.Pour a ladle of batter and spread gently into a thin round.3.Drizzle a little oil around the edges and cook until the bottom turns golden.4.Flip and cook the other side for 1 to 2 minutes until set.TIPUse medium heat throughout. High heat browns the outside too fast before the center cooks. - serve
Serve the rava polo hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the cucumber juices to thin the batter before adding plain water; that keeps the flavor fuller.
- 2Aim for a thinner-than-dosa batter so the polos spread easily and form delicate, lacy edges.
- 3Let the batter rest the full 10 minutes, then stir well because semolina settles and thickens quickly.
- 4Cook on medium heat only; if the tawa is too hot, the outside colors before the center sets.
- 5Grease the tawa lightly, not heavily, or the batter may slide instead of catching and crisping.
- 6If your cucumber is very watery, squeeze only lightly so the batter does not become overly loose.
- 7Serve straight off the tawa for the best contrast between crisp edges and a soft, lightly sweet middle.
Adapt it for your goals.
No-jaggery
Skip the jaggery for a more neutral, breakfast-style polo that pairs well with coconut chutney or pickle.
extra coconutExtra-coconut
Increase the grated coconut slightly for a richer, softer texture and a more pronounced coastal flavor.
thicker pancake styleThicker-pancake-style
Keep the batter a little thicker and spread less for softer, less lacy polos that are easier for beginners to handle.
ghee cookedGhee-cooked
Cook with a little ghee instead of oil for deeper aroma and a more festive, traditional taste.
Why this is on our healthy list.
Hydrating from Cucumber
Grated cucumber adds moisture and freshness, making this dosa feel light and especially pleasant in warm weather.
Some Fiber and Natural Sweetness
Coconut, cucumber, and jaggery contribute fiber and a gentler, less refined sweetness than white sugar.
Steady Grain Base
Semolina and rice provide satisfying carbohydrates that make this a filling breakfast or evening tiffin.
Frequently asked questions
The pan may be too cool, too hot, or over-greased. Use a properly heated tawa, keep the oil light, and cook on medium heat.
