Atoll – Rice and Channa Dal Pudding

28 Aug

Atoll (Attol) is a slowly disappearing Goan sweet recipe. It is gluten-free. Made with rice, yellow channa dal, coconut and cardamom. We grew up eating a lot of homemade evening tea snacks and sweets in Goa. Some of them being Moong Dal Gorchem, Boiled Sweet Potatoes, Moong Dal Chunn, Alle Belle, Xiro, Banana Pancakes, Nankhatais, Baath, Pinaca, Patolios, Doce de Grao, Bolinhas de Coco and a few more.


Many of the Goan recipes are gluten-free, Atoll is one of them. The Goan coconut jaggery plays an important role in many of the Goan sweets. It has a rich dark brown color and is made from coconut sap that is boiled down till hardened to form small triangular blocks. It melts very easily and soften to touch. It has the same amount of calories as regular sugar but has vitamin and minerals. Since it is not refined it’s a great alternative to regular white sugar. You can read more about the differences between the two here.


Please note: For this recipe instead of yellow channa dal I have used split green peas (green pea dal) as it is readily available at the grocery stores in the US. I also had to replace a full freshly grated coconut with frozen grated coconut and coconut milk. And finally if you do not have access to coconut jaggery than you can use regular jaggery or molasses.


Serving Size: 6-8


3/4 cup raw rice (washed and cooked as per instructions)

1/2 cup split green peas or yellow channa dal ( washed and cooked as per instructions)

1/2 cup grated frozen coconut

1 cup of coconut milk

4-5 crushed whole cardamom

1.5 to 2 square of coconut jaggery or 1/3 cup of molasses

Pinch of salt



Cook the rice and dal as per instructions, once’s done in a pot add the cooked rice, dal and the remaining ingredients. Keep stirring them together for 10-15 minutes on medium-low heat till the rice thickens like pudding.

Transfer in a 9-inch spring-form pan and let cool and set for at-least 30-60 minutes.

Slice and enjoy with your evening tea or as a dessert. You can refrigerate the rest for a couple of days. Just warm it up in the microwave for couple of seconds before serving.



You can make another similar dish called as Orna which is made by soaking the rice overnight and ground into a paste and cooked to a pudding consistency. Then add the remaining ingredients and stir together for another 10 to 12 minutes till it thickens.


54 Responses to “Atoll – Rice and Channa Dal Pudding”

  1. Mr. Militant Negro August 28, 2015 at 5:06 pm #

    Reblogged this on The Militant Negro™.

    • Nandini August 28, 2015 at 6:08 pm #

      Thank You so much Juessepi. That is very kind of you. Have a great weekend 🙂

  2. youthfoodblog August 28, 2015 at 5:12 pm #

    Looks tasty and healthy. Great food!

    • Nandini August 28, 2015 at 6:11 pm #

      Thank You Chris so much 🙂

  3. Aruna Panangipally August 28, 2015 at 5:37 pm #

    What a simple recipe, yet so delicious. I have everything I need at home, let me see if I can make it today. Will keep you posted. 🙂

    • Nandini August 28, 2015 at 6:12 pm #

      That is so awesome Aruna. I will look forward to your feedback. Have a great weekend 🙂

  4. Lina August 28, 2015 at 6:38 pm #

    Wow! What a combo!

  5. circadianreflections August 28, 2015 at 6:59 pm #

    It looks really good. The sugar substitute you used sounds very interesting. I’m going to look in my market for it and give it a try. Can one use it anywhere like white sugar?

    • Nandini August 28, 2015 at 9:02 pm #

      Thank you so much Deborah. You sure can use it as a sugar substitute but do keep in mind that it has a rich dark brown color like molasses. So it will work well for a chocolate cake but not for a pound/white cake.

  6. Freda @ Aromatic essence August 28, 2015 at 7:10 pm #

    Love this !

    • Nandini August 28, 2015 at 9:02 pm #

      Thank you so much Freda 🙂

  7. What's Bec Cooking August 28, 2015 at 7:26 pm #

    Looks so pretty 🙂 I’m sure it tastes great too!

    • Nandini August 28, 2015 at 9:03 pm #

      Thank you so much Bec. It sure does taste great 🙂

  8. Carol's Crazy Cooking club August 28, 2015 at 9:00 pm #

    What an amazing recipe. Something I have never come across before. Can’t wait to give it a go

    • Nandini August 28, 2015 at 9:04 pm #

      Thank you so much Carol. I am excited to hear that. Will look forward to your feedback. Have a great weekend 🙂

      • Carol's Crazy Cooking club August 28, 2015 at 9:08 pm #

        I’m flying to USA today on holiday but will give it a try on my return You have a great holiday too

  9. Serena @ foodfulife August 29, 2015 at 1:12 am #

    This is such an interesting recipe! Something completely different…So easy to make, it must be delicious!

    • Nandini August 29, 2015 at 11:46 am #

      Thank You so much Serena. I have been enjoying a slice everyday. You have a great weekend my dear 🙂

  10. stateeats August 29, 2015 at 5:55 am #

    This look luscious and not like anything I have ever tried. Thanks for the subs too, I’m not sure what jaggery is but I know I can find molasses – Kat

    • Nandini August 29, 2015 at 11:54 am #

      Thank You Kat so much. You are so kind. They are very similar and are the byproduct of the first cooking of sugar cane/ coconut sap juice that had all the mineral and nutrients which is better then refined sugar. The only thing to be aware of is that they both have a rich dark brown color. Have a great weekend 🙂

  11. Tanushree Ghosh August 29, 2015 at 8:12 am #

    Wow! Never had/seen this recipe before. Thanks a lot for sharing!

    • Nandini August 29, 2015 at 11:55 am #

      You are so welcome Tanushree and Thank You much my dear 🙂

  12. fromthefamilytable August 29, 2015 at 10:12 am #

    It continues to amaze me how versatile dals are as ingredients. Also, do you think Mexican piloncillo (unrefined cane sugar cooked down and shaped into a cone) might substitute for jaggery?

    • Nandini August 29, 2015 at 11:59 am #

      You are right Darryl dal is used for both savory and sweets recipe. It sure is very versatile. The best part is that it has higher protein content and is gluten-free. Piloncillo is the same as the gloden jaggery we have in Indian cooking and is also made from the first boil of the sugar cane juice.

  13. Loretta August 30, 2015 at 6:30 am #

    Oh my, you’re bringing back so many wonderful memories of the Goan sweets Nandini. When I first visited Goa and my grandmother’s place in Parra, she had made us all these lovely “kunswar”, not sure if that is the right spelling. At the time I didn’t realize that she was using all the different types of dahls. Yum, would love a bite of that right about now. 🙂

    • Nandini September 1, 2015 at 12:08 pm #

      Thank You Loretta so much. It makes me happy to know that my recipes invoke great memories of the past as it the same to me as well 🙂

  14. Sabrina August 30, 2015 at 5:12 pm #

    Very interesting recipe! Looks really good!

    • Nandini September 1, 2015 at 12:11 pm #

      Thank You Much Sabrina 🙂

  15. Stan August 31, 2015 at 7:40 am #

    Hi Nandini!

    ATOLL is a cake little sweet which I had almost forgotten about.. I remember Me late Granny would talk about it. I think She used to prepare it in the house. But I don’t think I ever ate it, if I did eat it I don;t really remember how it tasted like. But all the same, thanks for reminding Us about this SWEET/DESSERT. Atoll is something I guess was made in every Goan household long before all the junk food was available in the shops in Goa.I think We will give it a go soon, just to celebrate Goan ATOLL, which otherwise will go out of fashion. I have already emailed this recipe to all My friends and family in the U.K and also to other parts of the world. It makes Us all feel NOSTALGIC as always. We had an additional holiday in the U.K, as it was bank holiday weekend.

    Now You take care


    • Nandini September 1, 2015 at 12:28 pm #

      Thank you Mr Stan. It is a dying recipe. Something not found to often now a days in Goa. Looking back I feel that our elders were very wise in their cooking ways as a lot of the food of those times were much healthier and less complicated. And Thank you for sharing my post I appreciate it very much. Regards.

  16. ledrakenoir August 31, 2015 at 10:40 am #

    Always inspiring visiting “your place” – this’s really tempting, looks delicious… 🙂

    • Nandini September 1, 2015 at 12:28 pm #

      Thank You Much 🙂

  17. The Spice Whisperer September 2, 2015 at 8:28 pm #

    Mouthwatering! Brings back some great memories of vacations in Goa.

    • Nandini September 4, 2015 at 12:52 pm #

      Thank You Much Vinita 🙂

  18. Su Leslie September 4, 2015 at 2:38 pm #

    This looks totally delicious. I can’t get fresh or frozen grated coconut here. Could I use dried grated coconut? And maybe soak it for a while first? Cheers, Su.

    • Nandini September 9, 2015 at 1:11 pm #

      Thank You so much Su, It should work by soaking it in a little warm water.

      • Su Leslie September 9, 2015 at 3:58 pm #

        Thank you. I’m really keen to try this.

  19. ruthann1 September 5, 2015 at 9:09 am #

    Your recipes are so interesting! I can’t wait to try your Rice and Channa Dal Pudding. The idea of rice for dessert has always intrigued me and your ingredients sound so fragrant and festive.

    I’m appreciating rice more and more these days. A Japanese friend once told me that if I wanted my rice to be stickier I should use medium grain rice. But lately, I haven’t been able to find it. So I’ve been enjoying jasmine rice instead.

    Your grandmother sounds like a person after my own heart. I have a degree in classical piano and hope that as I get older I will be able to continue to play as she did. How God loves for us to keep the gifts he’s given us alive!

    RuthAnn Ridley

    • Nandini September 9, 2015 at 1:21 pm #

      Thank you so much RuthAnn. I love music and singing. I do admire those who can play an instrument well. Even though I learnt to play the guitar and piano in my younger days, it seems like it has become part of my past. Rice is a great alternative if you want to maintain a gluten-free diet and is very versatile for cooking as it takes on the flavors that are used. Hoping that you will experiment with different rice and enjoy it as much as I do 🙂 Take Care

  20. Sarah Ferguson September 7, 2015 at 10:46 am #

    Cardamom is one of my faves, so I am always looking for a way to use it. Add in gluten-free for all the people around me who want it these days, and this is a great recipe!

    • Nandini September 9, 2015 at 1:24 pm #

      Thank You much Sarah 🙂

  21. skd September 8, 2015 at 11:13 am #

    Love the look of it Nandini. Simply outstanding!!

    • Nandini September 9, 2015 at 1:31 pm #

      Thank you so much Skd 🙂

  22. Shari September 9, 2015 at 12:53 pm #

    I love learning about new dishes that I am not familiar with. I learned a lot from your post. Such interesting ingredients! It looks very flavorful.

    • Nandini September 9, 2015 at 1:33 pm #

      I am happy to know that and Thank you Shari 🙂

  23. Meggie September 10, 2015 at 12:20 am #

    Thanks for stopping by my blog! I have browsed through yours now and inhaled the aromas of all the exotic ingredients, some of which I’ve never heard of before. I’ll be back! 🙂

    • Nandini September 11, 2015 at 4:54 pm #

      You are very welcome Meggie. And Thank You for the compliment 🙂

  24. Harry...the Man! October 15, 2015 at 1:18 pm #

    I’ll have to note this recipe. We have gluten intolerant friends.

  25. Linda Fernandes January 5, 2016 at 8:55 am #

    Inviting & drooling share Nandini


  1. Gluten-Free Black Bean Brownies | Goan Imports - September 25, 2015

    […] like Doce de Grao (Gluten-free Coconut Bars), Gorchem ( Moong Dal Pudding with coconut milk), Atoll (Rice and split pea pudding)and secondly I try to eat gluten-free often. I had to try this recipe […]

  2. Nachne Polle – Gluten Free Sweet Red Millet Flour Pancakes Recipe | Goan Imports - July 29, 2016

    […] The nachne(millet in konkani) pole are almost red-black in color if you use the goan coconut jaggery but if you use the pale brown then it had a reddish-pink color. I do make these pancake often now since my husband and I enjoy them for breakfast and evening tea and it is gluten-free and vegan  . These pancakes are not fluffy but if you like them to be fluffy you can add about 1/2 tsp of baking powder to the batter. Growing up as a child we had a variations of the pancakes made for evening tea and some more homemade snacks. We ate boiled sweet potatoes, coconut stuffed pancakes called allebelle,  nankhatais, patolios, boiled taro, gorchem, bolo de rulao, bolinhos de coco, xiro, docebaji, plum-cake, atoll. […]

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