Ponsa Polo
A sweet and fragrant Goan pancake made from ripe jackfruit pulp, rice, and jaggery. This traditional monsoon delicacy, also known as 'Ponsa Dosa', is soft, fluffy, and tastes incredible drizzled with a little ghee.
For 4 servings
8 steps. 20 minutes total.
- 1
Soak the Rice: Wash the rice 2-3 times until the water runs clear
- a.Soak it in ample water for at least 4 to 6 hours.
- 2
Prepare the Batter: Drain the soaked rice completely
- a.In a blender, combine the drained rice, chopped ripe jackfruit, grated jaggery, and fresh coconut.
- 3
Grind to a Paste: Add 1/4 cup of water and grind to a smooth, thick batter
- a.The consistency should be similar to that of an uttapam or thick pancake batter. Add water one tablespoon at a time only if necessary to help the grinding process. Avoid making the batter too runny.
- 4
Rest the Batter: Transfer the batter to a mixing bowl
- a.Stir in the cardamom powder and salt. Mix well. Cover and let the batter rest for 30 minutes. This helps the flavors meld.
- 5
Heat the Pan: Heat a cast-iron tawa or a non-stick skillet over medium-low heat
- a.Grease it lightly with about 1/2 teaspoon of ghee.
- 6
Pour and Cook: Once the pan is hot, pour a ladleful of batter onto the center
- a.Do not spread it. Let it form a small, thick pancake (about 4-5 inches in diameter). Drizzle a little ghee around the edges.
- 7
Step 7
- a.Cover and Flip: Cover the pan with a lid and cook for 2-3 minutes on low-medium heat, until the top looks set and the bottom is golden brown. Gently flip the polo and cook the other side for another 1-2 minutes, uncovered, until it has golden spots.
- 8
Step 8
- a.Serve: Remove the polo from the pan and repeat the process with the remaining batter. Serve the Ponsa Polos hot, on their own or with an extra drizzle of ghee.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very ripe, sweet, and fragrant jackfruit for the best flavor. The sweetness of the jackfruit will determine how much jaggery you need.
- 2The batter consistency is key. It must be thick. If it's too thin, the polos will be flat and hard to flip.
- 3Cook on low to medium heat to prevent the jaggery from burning before the inside of the polo is cooked through.
- 4A cast-iron tawa gives a wonderful texture and color, but a good non-stick pan works well too.
- 5For a richer aroma, you can add a pinch of nutmeg powder along with the cardamom.
- 6These pancakes are best enjoyed fresh and hot right off the griddle.
Adapt it for your goals.
Rice Variation
Instead of Sona Masuri, you can use other short-grain rice varieties like Ambemohar or even regular dosa rice.
Sweetener SwapSweetener Swap
While jaggery provides a traditional flavor, you can use coconut sugar or brown sugar as an alternative.
Flavor BoostFlavor Boost
Add a tablespoon of roasted semolina (rava) to the batter for a slightly crispier texture.
Fruit AlternativeFruit Alternative
A similar pancake can be made with ripe bananas, which is known as 'Kelyacho Polo' in Goa.
Why this is on our healthy list.
Provides Natural Energy
The combination of carbohydrates from rice and natural sugars from jaggery offers a quick and sustained energy boost.
Good Source of Fiber
Jackfruit is rich in dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining regular bowel movements.
Rich in Minerals
Jaggery is an unrefined sugar that retains minerals like iron, magnesium, and potassium, which are often stripped from refined white sugar.
Frequently asked questions
Ponsa Polo, or Ponsa Dosa, is a traditional Goan sweet pancake made during the monsoon season when ripe jackfruit ('ponos' in Konkani) is abundant. It's made with a batter of rice, jackfruit pulp, fresh coconut, and jaggery.