Kele Godu Appo is a popular breakfast dish in Kerala, India. It is made with bananas and dal (a type of lentils) that are cooked together until they become soft and sticky. The mixture is then shaped into small balls and deep-fried to make paniyaram.
This simple banana pancakes is a very simple and easy to make recipe. The ingredients are bananas, sugar, flour, milk, butter or ghee, cardamom powder and salt.
What do you do with bananas that are ready to spoil?
Sweet banana dosas (kele doddak in Konkani) and banana milkshake (kele rasayana in Konkani) are my go-to recipes for using up bananas that are turning black. I grow tired with them after a while, even though they’re wonderful and can be eaten for breakfast, brunch, or as a tea time snack. So my mother devised a dish for me.
My mother’s simple recipe for using up bananas that no one wants at home is easy to prepare and results in wonderful, aromatic, soft doughnuts, pancakes, or puff pancakes. I wish I could send you the wonderful fragrance that comes from cooking them. They have a wonderful aroma and taste. For the time being, I can’t emphasize it enough. It takes very little time and effort to create them.
A batter is made by combining bananas, thinly beaten rice, and jaggery. Add rice flour, semolina, cardamom powder, and salt to this smooth mixture, and you’re ready to create pancakes. Make pancakes with this batter, or puff pancakes or donuts with it in a paniyaram pan. In Konkani, we call them godu appo. South Indian sweet banana paniyarams. In Kannada, this is known as paddu or guliappa.
These are perfect for breakfast, brunch, or teatime snacks. Check out the suggestions below for ways to make them more interesting. I don’t mean in a literal sense.
Even while you’re cooking them, these donuts/pancakes are delicious and smell amazing. The cardamom gives a wonderful aroma to them. They taste like jackfruit and banana fritters (ponsa mulik and kele mulik, respectively).
- 3 bananas, tiny
- Optional: 1/4 cup thinly beaten rice (adds softness)
- jaggery, 2 tblsp.
- a half-cup of semolina (binds the batter together & makes them a little crispy)
- rice flour (about 2 tbsp) (binds the batter together & makes them a little crispy)
- season with salt to taste
- a pinch of ground cardamom
- As required, rehydrate
2 – 3 people
Time to prepare: 5 minutes
Time to cook: 5-10 minutes
Method of Preparation:
Peel the bananas first. Chop them up roughly.
2. Pour the beaten rice into a mixing dish. Pour half a glass of water over them. Drain the whole amount of water. This will immediately soften the beaten rice.
3. Make a smooth paste using sliced bananas, beaten rice, jaggery, and water.
To create a paste, use as little water as feasible.
Depending on how sweet you want them to be in the end, add jaggery.
4. Place the banana paste in a mixing dish. Mix in the rice flour, semolina, salt, and cardamom powder well.
5. Make a batter with a little water if necessary. Only if absolutely necessary. In the end, we want a thick batter. The batter, on the other hand, should fall off your spoon.
6. Taste and adjust the sweetness, salt, and cardamom powder as needed.
7. Set aside for 15 to 60 minutes as the batter rests. The longer time the batter sits, the nicer the puffed pancakes (appo) will be. During this time, the semolina soaks up the liquid and thoroughly incorporates it into the batter.
8. Preheat a paniyaram pan or a frying pan.
9. Spoon a little amount of batter into the pan. In the paniyaram pan, create small pancakes by flattening them out a bit or adorable donuts/puff pancakes.
10. Cook them in a closed oven until the bottoms are golden brown and the tops are completely done. If the semolina mixture on top is a bit moist, that’s OK.
11. Drizzle a little oil on top and turn them over. Cook them over medium heat until the other side is golden brown as well.
12. Enjoy them while they’re still hot!
Interesting tidbits to make them more tastier:
1. While frying puff pancakes in a paniyaram pan, add a slice of banana to each one.
2. While cooking on a paniyaram pan, add cashew bits to each puff pancake.
3. Dust puffed doughnuts (appo) or pancakes with powdered sugar or ghee and eat them. Alternatively, serve them hot with butter.
4. Are you a maple syrup connoisseur? Is there a chocolate syrup? What’s the deal with peanut butter? You are welcome to eat them with any of them. 😉 😋
5. Do you like crunchy fritters? The thick batter is then deep fried into small crispy balls with a soft interior. If you’re deep frying them, the batter has to be quite thick, otherwise they’ll absorb a lot of oil.
Don’t forget to tell me how much you enjoyed them in the comments section below or on Twitter or Facebook. If you have any queries, I’d be happy to assist you!
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