Polle & Sulolleo (rice pan cakes)

October 18, 2020

Polle & Sulolleo (rice pan cakes)

Polle are pan cakes made of rice and coconut batter.

Ingredients:

Raw rice : 1 cup

Matta / par boiled (ukdo) rice : 1 cup

Coconut : 1 cup

Cooked rice : 1/2 cup

Salt : to taste

Oil : as required

Wash the rice thoroughly and soak it overnight for 7 - 8 hours, next day grind along with coconut and cooked rice.

Add salt and water and make a thin batter.

Heat a pan, grease it and pour a laddle full of the batter in the centre of the pan, spreading it to make a thin pancake. Cover and cook for about a minute on a medium flame, then flip and cook on the other side for another half a minute.

Enjoy them with chutney, jam or just as is.

For making suloleo/koiloleo do not use coconut for grinding. Make a thin batter, add salt and pour it in the centre of an ungreased pan (traditionally it was made on an earthen pan called koil), cover with a lid and cook till it's done. Do not flip.