Apr 5, 2013

Whole wheat Pancakes with Jaggery Filling (Govva Polo (dosa) with Jaggery filling)

Whole wheat Pancakes with Jaggery Filling (Govva Polo  / dosa with  jaggery filling) – A delicious  and nutritious quick energy  snack or serve as a breakfast dish !!

Makes: 5 - 6

Tip : Take care to mix the dosa batter to even consistency without lumps. This improves the even spreading of dosa.


For Coconut Filling:

2 teaspoon ghee

1 cup / 200 ml grated coconut or 9 tablespoon grated coconut (Indian standard measuring cup of 200 ml / 8 oz capacity)

1/2 cup  melted  jaggery or 7 - 8 tablespoon melted and sieved jaggery

1 pinch cardamom powder

1 tablespoons chopped dry fruits (optional) raisins or chopped cashew nuts


In a frying pan, heat ghee. Add melted jaggery and fry for 5 minutes on a low heat till fragrant.

Add grated coconut and mix it well. Do not cover with lid. Stir continuously and fry for 10 - 12 minutes on a low heat till the coconut - jaggery mixture thickens and water dries up.  Add cardamom powder and keep aside. Sweet filling should be dry in consistency.

For whole wheat pancakes (govva polo):

Please use same measuring cup to measure atta and water.


1 cup / 200 ml whole wheat atta ( whole wheat flour - Aashirwad / Pillsbury / Annapoorna ) Indian standard measuring cup of 200 ml / 8 oz capacity

1 ½ cup water for mixing ( adjust water as per wheat flour - some need more / less or 1 ½  cup + 3 tablespoon for Aashirwaad atta)

A pinch of  salt

3 teaspoon oil / ghee

For Dosa / Polo batter:

Mix atta and salt. Add water to make a smooth batter; just like dosa / polo batter (batter should neither be too watery nor too thick - one can use mixer also to mix the atta and water to make it smooth).

Dosa / Polo Preparation:

Heat dosa tawa. Apply little oil and pour one ladleful  of batter so that it spreads in a thin , even layer. Sprinkle little oil / ghee if required.

Cover with a lid and cook on a medium heat till the upper crest is cooked.

Take the lid off and remove the dosa from tawa carefully with a flat spatula.

Flip over dosa and cook the other side / till golden color and light brown spots. Once the underside  cooked, turn other side and carefully spread 1 ½ tablespoon jaggery filling in the centre (like masala dosa). Gently fold both the sides (see the photo). Carefully remove with flat spatula.

Prepare dosa from the remaining batter in a similar way.

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