Kalingadaacho Goad Polo (कलिंगडाचो गॉड पोळो) is the Konkani name of sweet watermelon pancakes. This is a special dish from the NKGSB cuisine of Karwar. A speciality made by my grandmother and then my mom.
One can find umpteen recipes of plain surnoli or watermelon polo, but this combination of watermelon rind and the sweet surnoli recipe is difficult to find elsewhere! This is a delicacy savoured by me from my childhood.
Most people discard the white rind of the watermelon. In reality, the watermelon rind has many health benefits. Whether you eat it or use it topically, this rind only does good for the body! Not only does it contain health promoting and blood building chlorophyll, but the rind contains more of the amino acid citrulline than the pink flesh! The rind of the watermelon is good for our skin and immunity, as well as the health of our nervous system.
This polo is made from an absolutely healthy combination of the watermelon rind, rice, flattened rice, coconut, turmeric and jaggery…… once again the ingredients which form the base of the delicious NKGSB cuisine of Karwar!
Prep Time : 20 min
Cooking Time : 2-3 min
Serves : 3 (6-7 polo)
Cup Used : 200 ml
- 2 cups White Watermelon Rind (White part just under the watermelon skin)
- 2 cups Soaked Red Rice / Any other Rice variety (Approx 1-1 1/3 cups rice soaked overnight yields double quantity)
- 2 cups Jaggery …… To be adjusted
- 3/4 cup Thick Flattened Rice (Poha)
- 1 cup Grated Coconut
- 1 1/4 tsp Salt
- 1/2 tsp Turmeric Powder
- 1/4 cup Curds
- 1/2 tsp Fruit Salt…… optional
- Oil For greasing the griddle
- Homemade ghee for making the poale (clarified butter)
- To begin making the Kalingadacho Goad Polo, first wash the rice grains atleast twice and soak the rice in sufficient water for about 6 hours.
- Just before grinding, soak the poha in some water and in a minute or two squeeze out all the water from it.
- Grind together, the drained rice, poha, grated coconut, watermelon rind pieces, adding jaggery towards the end.The batter should be thick and of pouring consistency. Do not add water while grinding as the water from the rind is enough for grinding.
- Also the poha is added to thicken the batter, as it becomes quite loose once the jaggery is added.
- Add the turmeric powder, curds and salt to the batter and mix well.
- Ferment the batter for 7-8 hours or overnight.
- If the batter doesn’t rise much after fermentation, add the fruit salt before making the poale. This is completely optional and not followed by my mom or grandmom!
- Heat a cast iron griddle, and grease it with some oil.
- Pour some batter over it keeping it a bit thick.
- Do not spread like a regular dosa.
- Drizzle some ghee over the polo and cook covered on low flame for about two to three minutes.
- Uncover and check the polo. If there is a net formed over the top of the polo and it’s bottom side is cooked well, the polo is ready. This polo is cooked only on one side and is not to be flipped. But, you can do that way too, if desired.
- Transfer to a serving dish and drizzle some homemade ghee over it before serving.
Quantity of the end product i.e. Polo depends upon how much the batter rises.
Again, jaggery of different types are available nowadays. The sweetness and the colour imparted by it to the dish too vary accordingly.
This polo/surnoli is supposed to be slightly sour and sweet which is enhanced by the flavour and aroma of the homemade ghee used in it!
Hence do adjust the jaggery keeping in mind these tips.