Sweet Semolina Pancakes With Bananas (Kelle Rulava Doddak)

Sweet Semolina Pancakes With Bananas (Kelle Rulava Doddak)

Have some bananas lying over your kitchen shelf waiting to be used? Are they over ripe? Need a quick recipe to use them so that they don't have to go into your bin? 

How about these semolina-banana pancakes/dosas for breakfast? They're super quick, super easy to make and are super delish! Too many supers in a sentence. Well, you'll agree with me once you've made and had them. They're spicy and sweet and taste amazing with some fresh homemade butter. 

3 minutes of prep, 10-15 minutes in the kitchen and out you go, in total 15 minutes is all you need to make a delish breakfast. A perfect, filling, nourishing, quick, easy, weekday breakfast. A perfect weekend breakfast to laze around with. ;-)

These banana pancakes/dosas are actually an age old dosa recipe from my hubby's grandparents. They're now one of the most popular recipes from my blog. Lots and lots of people have tried it cuz they are so easy to make and are a good way to empty ripe/over ripe bananas. And they keep making them cuz they are delish! 

Hope you enjoy them as much as we all do. 

P.S: Ripe bananas are good to go into these pancakes. Overripe bananas make them all the more delish! 

P.S.S: If you have a little one at home, I'm sure he/she will love it for breakfast or as their snack. To make this for kids - you can add milk while grinding instead of water. Skip green chillies if needed.

These dosas also taste like jackfruit dumplings (ponsa mulik) without the jackfruit. :-) These thick dosas are called as doddak in Konkani, hence the name kele dodaka, were kele refers to banana in Konkani.

Need more recipes to use up bananas on your kitchen counter? Try these quick, delish options:

Wheat Banana Pancake Recipe

Sweet Banana Puff Pancake Recipe (Banana Paniyaram) (Kele Godu Appo)

Banana Smoothie

Course: Breakfast, brunch, tea time snack, midnight hunger pangs. ;) :)


1 cup semolina (normal sooji rava of medium/small size shall do)
3-5 small over ripened bananas (any variety bananas shall do)
2-4 green chillies depending on how spicy they are, how spicy you like to eat)
1/2 cup fresh grated coconut (optional)
4 tablespoons of sugar
Salt to taste

Serves: 2

Preparation Time: 25 minutes

Side Note:

1. The key to making yummy, semolina, banana pancakes is over ripened bananas and not just ripened bananas. The taste of these dosas totally depends on the bananas you use. The more ripened the bananas the better. When the bananas have over ripened to the extent their skin's have turned all black, that's when bananas are best suited for making this dosa.

2. The more bananas you add the better the dosas tastes.

3. And yes puttabale or Musa paradisiaca variety, abundantly found in Mangalore - Udupi region is best suited to make these dosas. 

Preparation Method:

Preparing the batter:

1. Peel and roughly chop the bananas.

2. Grind them into a smooth paste along with green chillies and sugar. Add just enough water to make a smooth paste. About 1/4 - 1/2 cup of water.

Adjust the number of green chillies, sugar you add according to your palate. We love these dosas when they are extra spicy and extra sweet. The measurements are mentioned accordingly.

You can choose to use milk instead of water too.

3. Transfer the banana paste into a bowl. Add salt, fresh grated coconut, semolina and mix well.

Fresh grated coconut adds taste to the dosas, however, you can skip it too.

4. Add semolina only as much as the banana paste takes in. Not any more. If you add more semolina the batter becomes thick and the taste is lost. 

5. Add enough semolina, mix well and leave it aside for about a minute. The batter will thicken up as semolina takes in water. Only if the batter's watery add extra semolina and mix well.

 The consistency of the batter should be thick or your dosas will break. So, do not add excess water.

Do not let the batter sit for more than 15 minutes as the ground banana starts to oxidise and starts to blacken, making the batter also brown in colour.

Making dosas:

6. Heat up a frying pan, make tiny round dosas. Add oil on top and fry them closed on both sides until they turn a little brown.

7. You can make the dosas thin or thick They taste good both ways. I personally like my dosas medium thick as they would be crispy on the outside and soft on the inside. 

8. Do make sure you fry the dosas on medium heat or else they tend to overcook on the outside and remain raw on the inside.

9. Serve the dosas hot as is or with loads butter on top.

10. If you need chutney compulsorily then, make any spicy coconut chutney. These banana dosas taste best when served hot with butter and coconut, asafoetida chutney.

Other Konkani style pancakes - called as doddak in Konkani:

Pancakes with cucumber (Thoushe Doddak/Thoushe bakri/Rotti)

Konkani Lentil Dosas (Phanna Doddak)

Konkani Lentil Dosa 2 (Doddak)

Do try other Konkani cuisine dosas

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