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God Polay (Sweet Rice Flour Pancake Rolls)

Many cultures consider rice to be a staple grain because it contains vital carbohydrates that provide the body energy even though it contains less protein than other cereals. Carbohydrates can keep you energized and satisfied and are important for fuelling exercise. Rice, particularly white rice, generally gets digested easily because it is low in fat and fibre, and so it’s better to eat brown or semi-brown rice. Brown rice, especially, is an excellent source of many nutrients, including fibre, manganese, selenium, magnesium, and B vitamins.

Recipe credit: Darshana Muzumdar

Serves 4 as part of a traditional Indian breakfast or snack.

This traditional Indian snack is very easy to make especially if you have rice flour ready at home. It’s a great dish that children and adults alike enjoy at any time of the day.

Ingredients

  • 3 cups rice flour
  • shredded jaggery to taste
  • 3 cardamoms powdered
  • ¼ fresh coconut (optional)
  • coconut/groundnut oil for frying the polay
  • salt to taste

Method

  • Mix the rice flour and water to a thin consistency. Add salt to taste.
  • Grate the coconut (if using), add jaggery and cardamom powder and mix well to form a sweet mixture for the filling. Usually only a mixture of jaggery and cardamom powder is used as the filling. The coconut makes it more tasty.
  • Heat a pan and spread a teaspoon of oil on it evenly. Take a ladleful of batter and spread it evenly into a very thin circle.
  • Let it cook till the sides start coming off and it is crisp and light brown.
  • Take it out on a plate.
  • Spread a tablespoon of the sweet jaggery mixture along the middle of the pola, roll and serve.

For the Whole-Food Plant-Based (WFPB) version:

  • This cannot be whole plant based because it is fried. You could try making it with brown rice flour though.
  • Use unrefined or rock salt.

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