The star of the dish is dill, known locally as shepu, a feathery, aromatic herb that delivers a potent, grassy flavour with refreshing notes of anise, while imparting a deep emerald hue. Polle refers to a specific style of Goan pancake characterized by its incredibly soft, velvet-like texture and its signature lacy, honeycomb-like pores that form on the surface as the batter hits the hot pan. In Goud Saraswat Brahmin (GSB) households, dill is prized not just for its bold personality but for its ayurvedic benefits as a powerful digestive aid. Shepuchi polle are a cherished staple, representing the community’s knack for turning humble, earth-grown ingredients into a sophisticated, soul-warming delicacy. The addition of dill isn't just for flavour, it aligns with a long-standing tradition of incorporating "sattvic" and digestive-friendly herbs into the first meal of the day.
An authentic polle lies in the use of Goa red parboiled rice (ukade). Unlike polished white varieties, this heritage grain is parboiled with its nutrient-rich husk, providing a sturdy, nutty foundation and a satisfying "bite." This rugged grain is soaked and ground into a silky-smooth batter alongside freshly scraped coconut, which lends a natural creaminess and ensures the crepes remain supple. To achieve the perfect flavour equilibrium, dill leaves and a subtle dash of jaggery is introduced with a pinch of salt. This unrefined sugar acts as a culinary "equalizer," cutting through the sharp, medicinal edge of the dill and rounding out the earthiness of the red rice.
The final secret to the dish is the traditional cooking technique on the griddle. The batter is poured onto a hot surface to create those characteristic lacy holes and then immediately covered with a lid. This steaming method traps the moisture from the coconut and rice, cooking the top to a delicate finish while preserving the vibrant emerald-green colour. The result is a heritage-rich, gluten-free delicacy that represents the perfect harmony of Goan flavours; earthy, herbal, and deeply comforting. While they are delicious enough to eat plain, they can be rolled up and dipped into a hot cup of chai. Enjoyed with a spicy coconut chutney or a dash of pickle. Some families serve them alongside a mild vegetable caldine or even a simple potato bhaji.
An authentic polle lies in the use of Goa red parboiled rice (ukade). Unlike polished white varieties, this heritage grain is parboiled with its nutrient-rich husk, providing a sturdy, nutty foundation and a satisfying "bite." This rugged grain is soaked and ground into a silky-smooth batter alongside freshly scraped coconut, which lends a natural creaminess and ensures the crepes remain supple. To achieve the perfect flavour equilibrium, dill leaves and a subtle dash of jaggery is introduced with a pinch of salt. This unrefined sugar acts as a culinary "equalizer," cutting through the sharp, medicinal edge of the dill and rounding out the earthiness of the red rice.
The final secret to the dish is the traditional cooking technique on the griddle. The batter is poured onto a hot surface to create those characteristic lacy holes and then immediately covered with a lid. This steaming method traps the moisture from the coconut and rice, cooking the top to a delicate finish while preserving the vibrant emerald-green colour. The result is a heritage-rich, gluten-free delicacy that represents the perfect harmony of Goan flavours; earthy, herbal, and deeply comforting. While they are delicious enough to eat plain, they can be rolled up and dipped into a hot cup of chai. Enjoyed with a spicy coconut chutney or a dash of pickle. Some families serve them alongside a mild vegetable caldine or even a simple potato bhaji.
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Goan Shepuchi Polle (Dill Pancakes)
(Yields 12)
Ingredients:
2 cups red parboiled rice
1 cup grated coconut
50 grams dill leaves with tender stalks
1 tablespoon jaggery or as per desired sweetness
oil for greasing pan
salt
1 cup measure used is 250 ml
Method:
Wash rice and soak in water for 4 hours. Drain out the water and grind fine with coconut, dill leaves, jaggery, salt and 2 cups of water. Pour batter into a bowl. Rinse the blender jar with an additional 1/2 cup of water and add to the batter. Mix well, cover bowl and set aside in a warm place to ferment overnight or for 6 to 8 hours.
Next day, on resting, the batter thickens. Stir and add an additional 1 cup of water to adjust it to thick pouring consistency.
Note:
Heat a nonstick griddle on medium flame. Lightly grease the surface and when hot enough, pour 3/4 cup of the batter from a height onto the centre of the pan. Hold the handle of the griddle and swirl pan slightly to spread the batter. Cover with a lid to trap the steam and cook the top of the pancake. Once it is set, flip using a spatula and cook the other side for a minute. Remove onto a plate.
Continue making polles as indicated above with rest of the batter. The pan was greased only once, at the start.
Serve polle hot with chutney or accompaniments as mentioned in the intro.
Note:
To read click here: Copyright & Privacy Policy
Goan Shepuchi Polle (Dill Pancakes)
(Yields 12)
Ingredients:
2 cups red parboiled rice
1 cup grated coconut
50 grams dill leaves with tender stalks
1 tablespoon jaggery or as per desired sweetness
oil for greasing pan
salt
1 cup measure used is 250 ml
Method:
Wash rice and soak in water for 4 hours. Drain out the water and grind fine with coconut, dill leaves, jaggery, salt and 2 cups of water. Pour batter into a bowl. Rinse the blender jar with an additional 1/2 cup of water and add to the batter. Mix well, cover bowl and set aside in a warm place to ferment overnight or for 6 to 8 hours.
Next day, on resting, the batter thickens. Stir and add an additional 1 cup of water to adjust it to thick pouring consistency.
Note:
- A total of 3.5 cups of water was used.
Heat a nonstick griddle on medium flame. Lightly grease the surface and when hot enough, pour 3/4 cup of the batter from a height onto the centre of the pan. Hold the handle of the griddle and swirl pan slightly to spread the batter. Cover with a lid to trap the steam and cook the top of the pancake. Once it is set, flip using a spatula and cook the other side for a minute. Remove onto a plate.
Continue making polles as indicated above with rest of the batter. The pan was greased only once, at the start.
Serve polle hot with chutney or accompaniments as mentioned in the intro.
Note:
- To achieve the signature lacy holes, ensure that the pan is hot enough. Batter should be of the right consistency and poured from a height. Maintain medium heat throughout to retain the vibrant emerald-green colour.
