A traditional Goan pancake prepared on Christmas day, forgotten and slowly disappearing. During our childhood days, Christmas was all about sweets, good food, decorating, carol singing, interacting and mingling with neighbours, friends and relatives. Having a joyous and memorable day. There were no presents, which I don't regret and cherish the fond, priceless memories we experienced in preparation and celebration of the birth of Our Lord. The pancakes my late mother served us for breakfast on this special day was the lambo poleo. These are non-fermented pancakes, oval and long in shape. Hence, the name "lambo" meaning "long".
Soaked red parboiled rice is coarsely ground with dates, mixed with palm jaggery, mashed bananas and fresh grated coconut. Shallow fried with the thick batter spread using a serving spoon in an oval, long shape. Enriched with dates, bananas, jaggery and coconut is what makes these pancakes unique, special, hearty, nutritious and delicious. The taste of these pancakes are a sure delight to your palate.
Though the batter of lambo poleo and filos have similar ingredients like banana, palm jaggery and grated coconut, the difference between them is that the former is prepared with rice and dates whereas the latter with wheat flour.
Soaked red parboiled rice is coarsely ground with dates, mixed with palm jaggery, mashed bananas and fresh grated coconut. Shallow fried with the thick batter spread using a serving spoon in an oval, long shape. Enriched with dates, bananas, jaggery and coconut is what makes these pancakes unique, special, hearty, nutritious and delicious. The taste of these pancakes are a sure delight to your palate.
Though the batter of lambo poleo and filos have similar ingredients like banana, palm jaggery and grated coconut, the difference between them is that the former is prepared with rice and dates whereas the latter with wheat flour.
Lambo Poleo (Long Pancakes)
(Yields 18)
Ingredients:
2 cups red parboiled rice
10 dried pitted dates (50 grams)
2 ripe bananas (330 grams weight with skin)
1 cup fresh grated coconut
140 grams Goa palm jaggery
1 1/2 cups water to grind the batter
oil for greasing
salt
Method:
Wash and soak rice overnight. Grind to a slightly coarse consistency with 1 1/2 cups water, dates, grated jaggery and salt.
Transfer ground batter into a bowl, add the coconut and mashed bananas. Mix well to form a nice thick batter. (No water is added to thin the batter.)
On medium flame, heat a griddle or non-stick tawa. Lightly grease with oil using a silicone brush.
Use a serving spoon to pour and spread the batter into an oval, long shape. Cook 2 or 3 pancakes at a time, spacing them apart from one another. When the top is set, flip with a spatula and cook until brown on the other side.
Serve hot.
Note:
(Yields 18)
Ingredients:
2 cups red parboiled rice
10 dried pitted dates (50 grams)
2 ripe bananas (330 grams weight with skin)
1 cup fresh grated coconut
140 grams Goa palm jaggery
1 1/2 cups water to grind the batter
oil for greasing
salt
Method:
Wash and soak rice overnight. Grind to a slightly coarse consistency with 1 1/2 cups water, dates, grated jaggery and salt.
Transfer ground batter into a bowl, add the coconut and mashed bananas. Mix well to form a nice thick batter. (No water is added to thin the batter.)
On medium flame, heat a griddle or non-stick tawa. Lightly grease with oil using a silicone brush.
Use a serving spoon to pour and spread the batter into an oval, long shape. Cook 2 or 3 pancakes at a time, spacing them apart from one another. When the top is set, flip with a spatula and cook until brown on the other side.
Serve hot.
Note:
- After grinding the batter, it is not fermented and the pancakes are prepared right away.
- The jaggery is usually mixed into the batter by hand but I prefer to grind it with the rice and dates.