Ingredients
| Quantity | Measure | Ingredients | Description |
| A | Little | Salt | To Taste |
| One | Kilogram | Rice, Raw | Surai Tandool - a thin grain variety. |
| 2 | Tablespoons | Cooking Oil | For frying. |
Method:
Soak the raw rice in water, overnight, and grind the next day with salt to taste. Make a batter of medium consistency.
Heat the frying pan with some cooking oil in it. You will know that the oil is properly heated, if you sprinkle a drop or two of water in the pan, and when the spluttering stops, the oil is properly heated. Pour a ladle full of batter on a heated flat frying pan, and cover it with a lid. Remove it when properly fried with a flat ladle. The surface of the pan cakes, is perforated with small holes..
They are called "pan pole" in Konkani.
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