Jul 27, 2020 Apr 20, 2023 by [Archana Potdar] · This post may contain affiliate links · 44 Comments

Goan Methi Che Polle Recipe

Making a crisp savoury dosa is a breeze but you can make a sweet dosa thick and spongy too!

Like the rest of India in Goa to there is a dosa made called polle! There are no dals of any kind used. We use methi seeds that are extremely healthy, especially for diabetics. Making this polle with fenugreek seeds makes palatable.

Goan Methi Che Polle Recipe — Polle for breakfast

I will vouch for it for hubby ate them but complained they were sweet, they are mildly sweet by the way, but ate them but enjoyed them for breakfast. I will recommend smearing a warm polle with homemade ghee as an evening snack with tea. They taste awesome! In case you are looking for another delicious easy breakfast check my Teezan|Finger Millet Porridge| Ragi Porridge or Eggless Ragi Pancakes Recipe.

Why Dosa today? Simple today is Monday and a new week at FoodieMonday Bloghop! Every week we as a group vote and decide on themes. This week Priya is our hostess and we voted for #257DosaDen. Priya blogs at The World Through my eyes and her pictures are amazing. I have been eyeing her Truffles since it showed up on my feed. Do check her space for some delicious recipes.

What is dosa?

I have in the past filled reams and reams (digital reams) waxing eloquently about dosa. You can check it out here.

Yet, as a quick snapshot, a dosa is

A dosa is a pancake or crepe made generally made from a fermented batter of rice and lentils.
A Dosa is extremely healthy food for it is gluten-free and dairy-free you can make it vegan too.
The added advantage is that the batter is fridge friendly and batter is versatile. you can use the same batter can to make masala dosa, uttapam, tomato omelette. Some of my friends make idlis, bhajiyas, Paniyaram.
A snack, a dinner, lunch or breakfast with the same batter. For lunch or dinner pair the dosa with gravy one of the famous combos is Neer dosa and chicken gravy.
The appearances of dosa can vary from region to region and household to household.
- Forget that even person to person we can make different dosa with the same batter. My father-in-law wants a paper-thin crisp dosa, my husband a spongy fat one. so make customised dosas for your family.

Making a dosa for breakfast or a snack is a common thing as it pairs well with gravies too? So you can make them for dinner or lunch too!

What makes Polle different from Dosa?

There is hardly any difference you can add lentils to make polle too! The same batter can give you the fat spongy and lacy dosa. A dosa is referred to as Polle in Karwar region too.

These delicious Rice Pancakes or dosas are also called Chitiaps, Chittaps, Chitaps, Koiloreo in Goa.
The staple food ingredients in Goa are rice and coconuts so most of the food here include them.
In these delicious rice pancakes in addition to fresh coconut, we add jaggery.
My friend told me to add methi seeds to soaking rice.
Now some versions use poha, toddy and eggs.
But some versions use shepu or dill.
My version is the middle ground for both these extremes.

Ingredients you need to make Koiloreo:

Rice: I have used regular sona masuri, use your everyday rice.
Coconut: Freshly grated coconut this is what gives you the flavour.
Methi seeds: Soak Fenugreek seeds whole seeds with rice.
Jaggery: You can use palm jaggery, organic jaggery, I have used regular jaggery from my local store.
Poha: I have used thick poha to grind.
Yeast: To replace toddy and eggs I have used yeast.
Salt: To taste.
Oil: To grease.
Optional ingredients: Dill or shepu this is very common in Goan households. I do not like dill so I will not be making it. You can use toddy if you can get some. dd turmeric to the batter for a lovely yellow colour.

Breakfast with these healthy sweet pancakes — Koiloreo

How to make Goan Methi Che Polle Recipe:

Rinse and soak the rice and the methi seeds in water for a minimum of 8 hours. Soak poha about 10 minutes before grinding.
Using water grind the rice with coconut, poha and jaggery to a very fine paste. Add little quantity as you need a fine paste you may want to add water. The mixer/blender heats up so wait for it to cool before adding the next batch.
Use a big bowl to transfer the batter. Add salt and make a batter of pourable consistency using water. Set aside.
About 2 hours before you need the dough, activate the yeast in warm water and add to the batter.
Grease a non-stick tava/skillet add about ½ cup of the dough in the centre.
The batter spreads add ½ teaspoon of oil and cover and cook. You will see bubbles form.
After about a minute once the dosa is cooked on the top flip it.
Cook on the other side and serve immediately.
Serve with any spicy gravy. I prefer it with a dollop of homemade ghee.

This is the image of my batter for Chitiaps, lot of my friends sent me private messages asking what I was up to? How did I manage these colours? The answer is when I ground my batter

First I had added the jaggery and coconut and very little rice and methi mix in my mixer/grinder. That gave the batter a nice reddish colour.
The second time I used only the rice, methi and poha the balance of the earlier batter gave the colour.
Finally, it was only rice. The colour is plain white.

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