Vella Pola is a soft and spongy fermented rice cake that is served with coconut milk, sugar and small Kerala banana. This is a Malabar delicacy.
Vella Pola is a popular breakfast item in the Malabar region of Kerala. This is a soft and spongy rice cake is very commonly eaten during Ramadan for Suhoor or after the Tharaweeh prayer before dinner (we call that time muthayam).
This Vella Pola is a lot similar to the Christians Vattayappam, which is made during Christmas. I really like that one too, but the ingredients are slightly different and vattayapam is served with curry. I got this recipe from my favorite Aunt Paayi, who got it from this page named uncage and that page belongs to my sister in law’s sister in law. Naima Sadique. 😀 So the entire credit for this perfect pola recipe goes to Naima.
In this video, there are two Malabar Breakfast recipes. One is muttapam and other is this pola. Hope you do check the video out and if you like it please do comment, subscribe and share. 🙂
Vella Pola
Ingredients
For Pola:
- 4 Cups Raw Rice (Pachari) soaked for 5-6 hours or overnight
- 3 Cups Cooked rice
- 7 Kerala Papadam soaked in water for 15 minutes and drained
- 2 Tbsp sugar
- 2 Tsp Instant Yeast
- 2 Tsp salt
- 3 ¼ water
For Coconut Milk Mix:
- Coconut Milk
- sugar
- salt
- cardamom powder
- mashed small kerala banana
Instructions
- In a bowl, add all the ingredients except water and mix well.
- Add this into a blender along with water. Grind until you get a smooth batter.
- Let the batter ferment until doubled in quantity for about 4-5 hours.
- Take a steal shallow pan and grease it well with oil. Pour 4 ladlefuls of batter into it and steam for 8-10 minutes.
- Let it cool and then demould it. Serve with coconut milk mixture.
To make coconut milk mixture:
- Mix all ingredients.