Quick Goan Polle with Rice Flour

Soft Goan Polle in Minutes

Here’s a quicker recipe for making soft Goan polle. No soaking of the rice for hours and then grinding it. You could make these rice flour polle or coconut dosas in a jiffy even on busy mornings. This is a quick and easy VEGAN and GLUTEN-FREE dish, perfect for breakfast, lunch, or dinner.

Instead of raw rice, we us rice flour in this recipe. Ordinary, commercially available rice flour will do. The most important step in this recipe is getting the batter consistency right. It should be thinner than dosa batter but not as thin as neer dosa batter.

If you want to know how to make traditional Goan polle, I have a step-by-step recipe for this. I suggest you also check out my other delicious rice flour recipes – instant rice flour dosas with veggies, rice flour pancakes, and instant rice flour idlis.

Ingredients

1 cup rice flour

¼ cup poha

¼ cup grated fresh coconut

¾ tsp salt

2 tbsp sugar

Procedure

1. Wash the poha two or three times with water. Drain the poha. Then add ¼ cup water to it and let it soak for 7-8 minutes.
2. In the meanwhile, make a smooth batter with the rice flour and 1 ½ cups of water.
3. Transfer the soaked poha and the grated coconut to a grinder jar and grind it as finely as you can with ½ cup water. It should be a smooth batter.
4. Then pour this into the rice flour batter. Rinse the grinder jar with around 3 tbsp water and add the rinsing to the rice flour batter as well. Whisk the batter for around 2 minutes.
5. The batter will have a dosa consistency ar this stage and will have to be thinned a little with approximately ½ cup of water.
6. Heat a pan on a medium high flame. Lightly grease it with oil. Then pour a little less than ½ cup batter in the centre of the pan. It should spread by itself. But tilt the pan slightly to help it along.
7. After 30 seconds when bubbles form all across the crepe, lower the heat and cover the pan. Take off the lid after 1 minute and let the crepe cook uncovered on low heat for around 1- 1 ½ minutes till the top is cooked and not wet.
8. Next, drizzle a few drops of oil on the centre of the crepe and flip it. Cook it for a minute on the other side and then take it off the pan. Transfer it to the lightly greased surface of an upturned sieve to let it cool faster on the under side. After around 40 seconds transfer the pollo to a large thali. Don’t fold it till it cools completely.
9. Increase the heat to medium high again, lightly grease the pan, and pour the batter for the next crepe or pollo.
10. Follow the same steps as before. You’ll be able to make around 10 soft and lacy polle.

Enjoy!