Ingredients

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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