Are Goan Pole healthy?

Goan Pole can be part of a healthy diet. The fermentation process makes them easy to digest and beneficial for gut health. They are a good source of carbohydrates for energy. However, they are calorie-dense due to rice and coconut, so portion control is recommended.

Can I make Goan Pole without yeast?

Yes, traditionally, Goan Pole were fermented using toddy. If you don't have yeast or toddy, you can try fermenting with 1/4 teaspoon of baking soda added just before cooking, but the texture and flavor will be different and less authentic.

Why didn't my batter ferment or rise?

The most common reasons for failed fermentation are an environment that is too cold, or expired/inactive yeast. Ensure your yeast is fresh and place the batter in a consistently warm spot (around 25-30°C or 77-86°F).

What is the difference between Goan Pole and Kerala Appam?

They are very similar, but with subtle differences. Appam batter is typically thinner, and they are cooked in a special curved pan (appachatti), resulting in a crispy lace-like edge and a soft, thick center. Goan Pole are cooked on a flat tawa, resulting in a uniformly soft, spongy pancake.

How do I store leftover Pole?

Cooked pole are best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. Reheat them by steaming for a few minutes or warming them on a tawa to restore their softness.

Home / Recipes / goan / Goan Pole

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Goan Pole

RATING

4.2/5(28)

TASTE SCORE

8/10

Discover the charm of Goan breakfast with these soft, spongy rice pancakes. Fermented to perfection, they have a delightful tangy-sweet flavor and a porous texture, perfect for soaking up curries or enjoying on their own.

PREP

15m

COOK

20m

SERVES

2 POLE

376 cal

SERVINGS

INGREDIENTS

For 4 servings

1.5 cupParboiled Rice · Also known as Ukda Tandul¼ cupThick Poha · Use the thick variety for a soft texture1 cupFresh Coconut · Grated2 tbspSugar · Helps with fermentation and adds a subtle sweetness1 tspActive Dry Yeast½ tspSalt · Adjust to taste1 cupWater · For grinding, add as needed2 tbspVegetable Oil · For greasing the pan

NUTRITION · PER SERVING

376

CALORIES · 2 POLE

Protein7g · 7%

Carbs67g · 71%

Fat9g · 22%

Fiber3g

Sodium299mg

Potassium190mg

Phosphorus117mg

How we calculate →

INSTRUCTIONS

5 steps. 20 minutes total.

5 STEPS

1
Step 1
- a.Soak Rice and Poha (4-6 hours)
- b.Rinse the parboiled rice and thick poha separately under running water until the water runs clear.
- c.In a large bowl, combine the rinsed rice and poha. Add enough water to cover them by at least 2 inches.
- d.Let the mixture soak for a minimum of 4 hours and up to 6 hours. This step is crucial for a smooth batter.
2
Step 2
- a.Grind the Batter (10 minutes)
- b.Thoroughly drain all the water from the soaked rice and poha.
- c.Transfer the soaked ingredients to a high-speed blender or wet grinder. Add the grated fresh coconut.
- d.Start grinding, adding water little by little (about 1/4 cup at a time) until you achieve a smooth, thick, and fine paste. The final batter consistency should be similar to that of idli batter – thick but pourable.
3
Step 3
- a.Ferment the Batter (8-12 hours)
- b.Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
- c.Add the sugar, active dry yeast, and salt. Using a whisk or your clean hands, mix thoroughly for 2-3 minutes to incorporate air, which aids fermentation.
- d.Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free spot to ferment for 8 to 12 hours. In colder climates, this may take longer.
- e.The batter is ready when it has doubled in volume, appears frothy, and has a pleasant, tangy aroma.
4
Step 4
- a.Cook the Pole (20 minutes)
- b.Once fermented, gently stir the batter once or twice. Avoid over-mixing, as this will deflate the air bubbles essential for a spongy texture.
- c.Heat a non-stick tawa or a seasoned cast-iron griddle over medium heat. Once hot, lightly grease it with a few drops of oil.
- d.Pour one ladleful of batter (about 1/3 cup) onto the center of the tawa. Do not spread it. Let it naturally form a thick pancake, about 4-5 inches in diameter.
- e.Cover the tawa with a lid and cook for 1-2 minutes. You will see small pores forming on the surface as it cooks from the steam.
- f.When the top surface looks cooked and is no longer liquid, gently flip the pole using a spatula.
- g.Cook the other side for another 30-60 seconds until lightly golden.
- h.Remove the pole from the tawa and repeat the process with the remaining batter, greasing the pan lightly as needed.
5
Step 5
- a.Serve Immediately
- b.Serve the Goan Pole hot off the griddle. They are best enjoyed with traditional accompaniments like coconut chutney, sambar, or spicy Goan curries such as Chicken Xacuti or Vegetable Caldin.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
The key to soft pole is the batter consistency. It should not be too runny or too thick. Aim for a consistency similar to pancake batter.
2
Ensure your pan is heated to the correct medium temperature. If it's too hot, the pole will burn on the outside before cooking through. If it's not hot enough, they won't become porous.
3
Do not press down on the pole while cooking, as this will make them dense instead of spongy.
4
For successful fermentation in cold weather, place the batter in a turned-off oven with the light on, or in an Instant Pot on the 'Yogurt' setting.
5
Leftover batter can be refrigerated for up to 2 days. Bring it to room temperature for 30 minutes before making pole.

RECIPE VARIATIONS

Adapt it for your goals.

Sweet Version

Replace the sugar with an equal amount of grated jaggery for a more traditional, earthy sweetness. Serve with a drizzle of coconut milk.

Traditional Fermentation

For a truly authentic flavor, replace the yeast with 2-3 tablespoons of fresh toddy (fermented coconut sap) if available.

Savory Vegetable Pole

Gently fold in 1/4 cup of finely chopped onions, green chilies, and cilantro into the fermented batter just before cooking for a savory twist.

HEALTH BENEFITS

Why this is on our healthy list.

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Promotes Gut Health

The fermentation process involved in making the batter introduces beneficial probiotics, which can improve digestion and support a healthy gut microbiome.

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Provides Sustained Energy

Made from rice, Goan Pole are rich in complex carbohydrates, providing a steady release of energy to keep you fueled throughout the morning.

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Naturally Gluten-Free

This recipe is made entirely from rice and poha, making it a naturally gluten-free option suitable for individuals with celiac disease or gluten sensitivity.

QUESTIONS?

Frequently asked questions

One serving, which consists of two pole, contains approximately 380 calories. This can vary based on the size of the pole and the amount of oil used.

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Goan Pole

For 4 servings

5 steps. 20 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5