Kulith Polo
A traditional Goan pancake made from earthy horse gram, rice, and fresh coconut, lightly sweetened with jaggery. This nutritious, gluten-free polo is a wholesome breakfast or snack.
For 4 servings
Soak the Grains
- Rinse the horse gram and rice separately under running water until the water runs clear.
- Place them in two separate bowls, cover with ample fresh water, and let them soak for at least 8 hours or overnight.
Grind the Batter
- Drain all the water from the soaked horse gram and rice.
- In a high-speed blender, combine the drained grains, grated coconut, and jaggery.
- Add 1 cup of water and grind to a smooth, thick batter. The consistency should be similar to a thick pancake batter.
- Add more water, one tablespoon at a time, only if the batter is too thick to grind smoothly.
Ferment the Batter
- Transfer the batter to a large mixing bowl.
- Stir in the salt and mix well.
- Cover the bowl and let the batter rest in a warm place for 2 to 4 hours. This short fermentation enhances the flavor without making it sour.
Cook the Polos
- Heat a cast-iron tawa or a non-stick skillet over medium heat.
- Once hot, grease it lightly with about 1/2 tsp of ghee.
- Stir the batter, then pour one ladleful (about 1/3 cup) onto the center of the tawa.
- Gently spread it in a circular motion to form a pancake about 5-6 inches in diameter. Keep it slightly thick, not as thin as a crepe-style dosa.
- Drizzle a little ghee around the edges and on top.
- Cover with a lid and cook for 1-2 minutes, until the top appears set and the bottom is golden brown.
- Flip the polo carefully and cook the other side for another minute until lightly browned.
Serve
- Repeat the process for the remaining batter, greasing the tawa lightly for each polo.
- Serve the Kulith Polos hot off the griddle, either on their own or with a dollop of fresh white butter (loni).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture and flavor, use a well-seasoned cast-iron tawa (griddle).
- 2The batter consistency is crucial. It should be like a thick pancake batter – pourable but not runny.
- 3Do not over-ferment the batter. A short 2-4 hour rest is enough to develop flavor without making it too sour.
- 4Cook on a steady medium flame. High heat will brown the outside too quickly, leaving the inside raw.
- 5For a softer texture, you can add 2 tablespoons of soaked poha (flattened rice) while grinding the batter.
- 6Adjust the jaggery to your preferred level of sweetness. You can also use coconut sugar as an alternative.
Adapt it for your goals.
Savory Version
Omit the jaggery and add finely chopped onions, green chilies, and cilantro to the batter for a spicy, savory polo. Serve with coconut chutney.
Vegetable LoadedVegetable-Loaded
Add 1/4 cup of finely grated carrots or bottle gourd (dudhi) to the batter for extra nutrition and moisture.
Spiced VersionSpiced Version
Add 1/4 teaspoon of cardamom powder or a pinch of nutmeg to the batter along with the jaggery for a warm, aromatic flavor.
Why this is on our healthy list.
Rich in Plant-Based Protein
Horse gram is one of the richest vegetarian sources of protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The combination of horse gram and rice provides a significant amount of dietary fiber, which aids digestion, promotes satiety, and helps in managing blood sugar levels.
Excellent Source of Iron
Both horse gram and jaggery are good sources of iron, which is vital for forming hemoglobin and preventing anemia, leading to better energy levels.
Supports Weight Management
The high protein and fiber content in Kulith Polo helps you feel full for longer, reducing overall calorie intake and aiding in weight management goals.
Frequently asked questions
Yes, Kulith Polo is very healthy. Horse gram (kulith) is a powerhouse of protein, iron, and fiber. The dish is naturally gluten-free, and the short fermentation process makes it easier to digest. Using jaggery instead of refined sugar adds minerals.