How do you use up bananas that are about to go bad?
My go-to recipes to use up bananas that are turning black are sweet banana dosas (kele doddak in Konkani), banana milkshake (kele rasayana in Konkani). After a while, I get bored with them though they're delicious & can be had as brekkie, brunch or as a tea time snack. So, my mom came up with a recipe for me.
My mom's simple recipe to use up bananas that nobody wants at home is quick to make & makes delicious, fragrant, soft donuts or pancakes or puff pancakes. I wish I could parcel to you the amazing aroma you get while you cook them. They are so fragrant & delicious. I can't specify that enough for now. They hardly takes any time & effort to make.
You make a batter by grinding bananas, thin beaten rice, jaggery together. To this smooth batter, you add rice flour, semolina, cardamom powder, salt & you are ready to make pancakes. Use this batter to make pancakes or cook them in a paniyaram pan to make puff pancakes or donuts. :) We call them godu appo in Konkani. Sweet banana paniyarams in South India. Paddu or guliappa in Kannada.
You can have these for breakfast, brunch or for tea time snacks. Look for tips below to spice these up. I don't mean literally. 😉 😀
These donuts/pancakes are so flavorful & smell so wonderful, even while you're making them. Cardamom adds an amazing fragrance to these. They taste like jackfruit fritters (ponsa mulik), banana fritters (kele mulik).
Prep time: 5 minutes
Cooking time: 5-10 minutes
1. Peel bananas. Roughly chop them.
2. Add beaten rice into a bowl. Add 1/2 a glass of water to them. Drain all the water. This will soften the beaten rice instantly.
3. Grind chopped bananas along with beaten rice, jaggery & water into a smooth paste.
Use as little water as possible to make a paste.
Add jaggery depending on how sweet you would like them to be in the end.
4. Transfer this banana paste into a bowl. Add rice flour, semolina, salt, cardamom powder & mix well.
5. If needed use little water to make a batter. Only if needed. We want a thick batter in the end. But the batter should fall off your spoon.
6. Check & adjust sweetness, salt, cardamom powder.
7. Allow the batter to stand for 15 minutes to 60 minutes. The more the batter stands the better your puffed pancakes (appo) will turn out to be. During this time semolina gets soaked & combines the batter well.
8. Heat up a frying pan or a paniyaram pan.
9. Add a spoonful of batter onto the pan. Make tiny pancakes by flattening them out a little or make cute donuts/puff pancakes in the paniyaram pan.
10. Cook them closed until their bottom gets golden brown & the top is totally cooked. It's ok if the semolina mixture on top is a little wet.
11. Drizzle oil on top & flip them. Cook them on medium heat until they turn golden brown on the other side too.
12. Serve them hot & enjoy!
Interesting tips to make these even more delicious:
1. Add a piece of banana in each puff pancake while cooking them in a paniyaram pan.
2. Add pieces of cashew in each puff pancake while cooking them in a paniyaram pan.
3. Sprinkle powdered sugar or ghee on top of puffed donuts (appo) or pancakes & devour them. Or serve them hot with butter.
4. Big fan of maple syrup? Choco syrup? Peanut butter? Feel free to devour these with any of them. 😉 😋
5. Love crispy fritters? Then deep fry the thick batter into tiny crispy balls with a soft center. The batter has to be real thick if you're deep frying them or else they tend to absorb a lot of oil.