For a long time now, I am trying to include more fruits in our diet. But somehow it is one food group that is most neglected in this home. I buy bananas, most of the times we finish them off before they get to the overripe stage. Lately, I find atleast 1 or two that get to that stage before I had a chance to finish them. I thought of making banana bread with them, but get too lazy to bake. Couple of times I made banana puri/buns with them. But lately this kele poLe or banana dosa has become my go to dish. It is made on the similar lines of Konkani classic Surnali. Cardamom makes these slightly sweet dosas very festive.
Grind all ingredients to a smooth batter and keep overnight.
Make thick dosas.
Banana Dosa (Kele poLe)
These are thick sweet dosas with aromatic cardamom.
- 1 cup dosa/idli rice
- 1/2 cup coconut
- 1/4 cup poha
- 1/2 cup jaggery
- 3-4 cardamom pods
- A pinch turmeric
- 1 cup overripe banana about 1/2 cup mashed
- Soak rice in water for 2-3hrs.
- Peel cardamom.
- Grind all ingredients together (except oil).
- Keep it overnight for fermentation.
- Next day, make thick dosas.
- Serve hot with coconut chutney or dry peanut chutney.
14 thoughts on “Banana Dosa (Kele poLe)”
It looks really nice, however could we make this savory instead of sweet..can we use boiled raw banana instead of ripe banana? Thanks,
Natashaa, Never tried that. Sorry
Today i tried out Kele Polo taste was good but it did not turn out very soft,the atta had not risen up
May be it needed a longer fermentation
Lovely recipe!! I too make this for my daughter. She loves this sweet version of the dosa.
Very nice Post….
Thank u for sharing…
This is my all time favorit. Thank you for putting it up. These dosas remind me of the good time with my aayi.
I love this recipe, evokes the nostalgia in me, of my aayi’s food
Thanks for this Shilpa.. Wondering if we really need to soak and keep it overnight or can we make this instant using rice flour and mashed banana mix. This is how we used to do it at home earlier. Does it impact the taste ?
I think the texture and taste will be different from the non-fermented one
Any substitute for jaggery? can I use brown sugar?
Wow! I found it really interesting. I have to try this for sure. Thanks for sharing 🙂
Nice recipe, it’s my all time favourite…