Banana Dosa | Chef Venkatesh Bhat Recipes - Recipe #4

Friday, February 13, 2015

Banana Dosa | Chef Venkatesh Bhat Recipes - Recipe #4

Yet again with another Venkatesh Bhat recipe from Samayal Samayal. We can make this in a jiffy, if the ingredients are readily available in our pantry. I never know about this recipe, until I saw this in the show. But mom makes Unniyappam, which is very similar to this, both in the preparation and taste. I have posted that recipe here. Let's go to the steps:

Ingredients:

Ripe Banana - 3

Jaggery - 1/4 Cup(Powdered)

Maida - 2 tsp

Rice Flour - 2 tsp

Dry Ginger(Chukku) powder - 1 tsp

Cardamom(Elachi) powder - 1 tsp

Salt - a pinch

Cashew nuts - 10 to 15 (Chopped)

Cooking Soda - a pinch(Optional)

Ghee - to shallow fry

Method:

1. Peel the skin of the banana and mash it well. Along with this mashed banana add the jaggery and mix it until dissolved. Then add the maida, rice flour, salt, cardamom powder, and dry ginger powder.

2. Mix everything to form a smooth batter without lumps. The batter will not be runny, it will be little thick like vada batter. Then mix the chopped cashews along with the batter. Heat ghee in a pan, once it is hot enough pour a spoon of batter to form small disc(roundles) as shown below.

3. Cook it in low flame for about a minute. Then flip it to cook the other side for one more minute. Remove from ghee and drain it in tissue paper.

The yummy and delicious Banana dosa is ready to be served. It can be served as an evening snack or it can also be served as a breakfast for kids along with a cup of milk.

Points to remember:

Instead of mashing the banana, you can grind the banana and jaggery in mixie to get uniform texture in the dosa.
Cashew nuts can also be replaced with almonds and any nuts of your choice.
I used yellow long variety banana, but the green long banana is the best option for this dosa.
Adjust the amount of jaggery as per your preference.
To get soft banana dosa you can add a pinch of cooking soda. I skipped it and there is no compromise in the taste.