Shingaadyache Goad Poaley is a fasting dish made using Water Chestnut Flour/Shingada Pith. Poaley is the Marathi word for pancakes. In India, during fasting i.e. upwas, only certain specific foods are consumed and this may differ as per the communities. Fruits and fruit juices too are consumed during the upwas and some even consume fruit vegetables like bottle gourd, pumpkin, cucumbers, lady fingers, etc.
In Maharashtra, savoury as well as sweet fasting dishes are generally made using sabudana, vari, rajgira, shingada or it’s flours and some root vegetables. Apart from the traditional dishes, today many new dishes are being invented and many a times these are deep fried.
The dish I have presented here requires quite less ghee, which is another must in the preparation of these dishes. The roasted dry fruits in the pancakes offer the much needed crunch to it and the topping of caramelised bananas ups the overall flavour to another level!
For some more upwas dishes and juices, do take a look at the following recipes too….
- Sabudana Wada
- Sabudana Khichdi
- Doodhi Sabudana Kheer
- Doodhi Halwa
- Varicha Bhaat
- Rataalyaachi Aamti
- Minty Coconut Komum Cooler
- Kairi Panhe
Here’s the recipe for the delicious Shingaadyache Poale….
Prep Time : 20 min
Cooking Time : 8 min
Serves : 4 (16 pancakes)
Cup Used : 200 ml
- 1 1/2 cup Water Chestnut Flour (Shingada Pith/Aataa)
- 3/4 cup Mashed Banana (1 Large Banana)
- 1 1/4 cup Sugar…. To be adjusted as per preferred sweetness
- 1 1/2 cup Milk
- 1 tsp Cardamom Powder
- 1 1/2 Almonds
- 1 1/2 tbs Pistachios
- Homemade Ghee As Required
For Caramelised Bananas :
- 1 tsp Homemade Ghee
- 2 tsp Sugar
- 2 tsp Water
- 1 Sliced Large Banana
- To make Shingaadyache Goad Poaley, peel and mash the banana well in a mixing bowl.
- To this add the water chestnut flour, sugar, cardamom powder and milk. Mix well to get a medium thick batter.
- Next, roast the dry fruits in a little ghee and chop them.
- For the poaley, heat a pancake pan and drizzle some ghee over each hollow.
- Pour a ladleful batter in each, and sprinkle some chopped dry fruits over the pancakes.
- Reduce the heat to low and cover and cook till the bottom side is slightly browned.
- Drizzle some ghee over each pancake and flip. Keeping the heat low, cook till the flipped side is cooked well.
- Whislt the last batch is being made, heat a pan for caramelising and add the ghee and sugar to it, such that it spreads over the pan.
- Allow the sugar to melt and gradually caramelise on medium low heat. Do not stir even once.
- As soon as the sugar caramelises, add the water and swirl the pan.
- Add the banana slices to it and once coated, flip them to coat the other side as well.
- Serve the delicious Shingaadyache Goad Poaley topped with some caramelised bananas and chopped roasted dry fruits!