I have used 2 small ripe bananas. If using a long variety, just add one.
Grind together banana, jaggery, coconut, poha, and semolina, adding very little water to form a thick, smooth paste.
2 small Bananas, ¾ cup Jaggery, 1 tablespoon Coconut, 2 tablespoon Poha, 2 tablespoon Semolina
Transfer the ground paste to a bowl. Add the wheat flour, salt, ghee, and cardamom powder and mix well. Here, the amount of wheat flour you add may vary based on the water you have added while grinding. This batter should be medium thick, as shown.
1 cup Wheat flour, ⅛ teaspoon Salt, pinch, 2 teaspoon Ghee, ¼ teaspoon Cardamom powder
Heat oil or ghee for frying. Once the oil is hot, drop a spoonful of batter 6 to 8 times based on the size of the pan and fry in medium flame till it becomes golden brown on all sides. Transfer it to a paper towel to absorb any excess oil.
Serve with desi ghee and enjoy. Ganapati bappa Moraya. You can also make this on other days for a quick evening snack and serve with a cup of filter coffee or Indian chai tea.