These pure rice pancakes have a grace that is unparalleled by any other type of pancake.
Perhaps it is the simplicity of this humble pancake which gives it its unique flavour.
In Vasai we call these pancakes 'polas' and it is a tradition to make them on festive occasions such as parish feasts and St. John's feast (popularly known as the son-in-law's feast because the sons-in-law are invited and honoured on this day).
You cannot go wrong with the recipe because it is ultra- simple: you just make a dripping paste of rice flour by adding water and then add salt to taste and a teaspoon of oil. Adding a beaten egg is optional.
The most important thing required for making these pancakes is a heavy-bottomed pan.
Put the pan on medium-high heat, lightly grease it with oil, and spoon out the rice batter evenly to form a thin pancake.
You will be delighted to see a lacy pattern develop on the pancake accompanied by a gentle sizzling sound.
Flip the pancake over when it leaves the sides of the pan. Remove after a minute and put it on wire rack or bamboo basket to allow the steam to escape.
Stack the pancakes when cooled.
Serve for breakfast with honey, jam, maple syrup, etc.
(We have been having them almost everyday for breakfast for the last six months since we got a heavy-bottomed pan! Same old, same old, but still a favourite! Featured in the pictures are the ones we made today.)
Traditionally it is served for lunch or dinner with spicy curries.
