On my recent trip to Goa, there were plenty of “mogi” or melons at home. My mom did not know what to do with so many melons. So I decided why not try making pole (Goan dosa or a rice crepe) with them. I tried to take the traditional route of making pole and just add mogem instead of water to grind the paste. The result was deliciously soft, mildly floral crepes that went well with green coriander chutney. It was an instant hit at home!
What you will need:
| Ingredients | Quantity |
|---|---|
| Fresh Coconut | 0.25 cups |
| Jaggery | 1 tablespoon |
| Mogem | 2 cups |
| Oil for frying | 0.25 cup |
| Parboiled Rice | 1 cup |
| Salt | 1/2 tablespoon |
Prep Time: 30 minutes
Cook time: 40 minutes
Serving: Makes around 10 pole
How to make it:
- Wash and soak parboiled rice overnight.
- Wash, peel and deseed the mogem. Make a paste in the mixer of the mogem and set aside.
Mogem - Make a fine paste of the fresh coconut as well.
- Drain the water from the parboiled rice.
- Add the rice to the mixer with the mogem paste. Grind into a fine paste.
- Mix the rice-mogem mixture, coconut paste, salt, and jaggery well.
- Heat a pan. Add a few drops of oil.
- Pour a ladle full of batter and swirl the pan around slowly to spread the batter.
- Cover and let the crepe cook for approximately 2 minutes.
- Flip and cook on the other side.
- Serve hot with chutney of your choice.