Indulge in a taste of the Konkan coast with Godda Maskat, a delightful pancake bursting with the earthy flavors of jaggery and wheat, balanced by notes of cardamom and creamy coconut. This traditional Konkani snack is not only perfect for a pick-me-up during your evening tea but also adored by children and anyone with a sweet tooth for its comforting, old-world charm.
Simple to prepare, these crepes make use of readily available ingredients that come together in a moist, flavorful treat—no special equipment needed. The addition of ripe plantain lends natural sweetness and a soft texture, making it both satisfying and slightly hearty. Whether you’re seeking a new breakfast dish, a wholesome tiffin snack, or a guilt-free dessert, Godda Maskat is a lovely way to enjoy something sweet and filling, rooted in regional tradition.
Godda Maskat: Sweet Konkani Jaggery Crepes
Print RecipeIngredients
- Wheat flour - 1 cup
- Jaggery - 1/2 cup
- A pinch of salt
- Coconut scrapings - 2 tbsp
- Ripe plantain (medium size) - 1
- Cardamom powder - 1 tsp
- Ghee, as required
Instructions
Crush the ripe plantain and jaggery thoroughly together in a bowl.
Mix in wheat flour, a pinch of salt, cardamom powder, and coconut scrapings.
Add a little water if required and mix to form a thick, semi-solid dough.
Heat a tawa or griddle and lightly grease it with ghee.
With wet hands, spread a portion of dough into a small, thick crepe on the tawa.
Cook until the bottom turns golden, then gently flip.
Add a bit more ghee around the crepe and cook the other side until done.
Notes
Tips:
Use fully ripe plantains for the best natural sweetness and soft texture., Wet your hands before spreading the dough to prevent sticking., Adjust the thickness based on your preference—thinner crepes will be crisper, thicker ones remain softer., You can add a spoonful of milk if the dough feels too stiff, but keep it semi-solid for easy spreading.