Banana Dosa is a small, unleavened, south Indian pancake flavored with cardamom and studded with cashew nuts. My vegan model is tasty and wholesome and the batter comes collectively in a blender, making this the right indulgent breakfast in a rush. A vegan, soy-free recipe, could be nut-free.
I find it irresistible once I come throughout a scrumptious meals concept that I can simply adapt into one thing straightforward and nutritious that matches into my life-style. Like this Banana Dosa.
The phrase “dosa” would make you consider a paper-thin crepe spilling over the plate, as a result of that is the type you usually encounter at an Indian restaurant. However dosas in south India are available many flavors, colours and sizes, not all of them massive.
A banana dosa is often smallish, extra the dimensions of a western pancake than a masala dosa. It is made with none leavening, so there is not any baking powder or baking soda or yeast right here.
What these dosas do have is the addictive, comforting taste of bananas married with cardamom and jaggery, an unrefined Indian sugar that you may simply discover exterior India in Indian grocery shops or on-line (the Mexican brown sugar, piloncillo, is an ideal substitute).
These pancakes are additionally a good way to make use of these overrripe bananas that you simply generally do not know what to do with and once you merely do not need to make one other banana bread (yummy as it’s).
Banana dosas are sometimes served as a dessert in India, however they make a healthful and scrumptious breakfast or snack. They’re a crowd pleaser and youngsters, understandably, love them.
They’re straightforward on the prepare dinner too. All it is advisable to make them is toss the elements right into a blender jar, chop up just a few cashews, and prepare dinner the dosa pancakes up on a scorching griddle.
What we love about this banana dosa
- It’s tremendous straightforward to make, the batter comes collectively in a blender.
- It’s chock full of wonderful banana taste.
- It is entire wheat
- It has the divine scent of cardamom
- There isn’t any synthetic sugar right here
Suggestions for making banana dosa
- Use a mixture of entire wheat flour and rice flour on this recipe, in a 2:1 proportion. So for 1 cup of entire wheat flour use ½ cup rice flour. Complete wheat pastry flour works as effectively.
- Jaggery is historically utilized in banana dosa, and it has a beautiful, deep, wealthy taste that is fairly indispensable on this recipe. However if you cannot discover jaggery (or piloncillo, which is a effective substitute), use maple syrup or coconut sugar, which can work simply as effectively. At a pinch, sugar will do too.
- You’ve some leeway in how a lot sugar you need to add to the dosa. Jay and Desi each love sweets, so I used ½ cup. You possibly can drop right down to as little as ¼ cup, for those who’d quite, and you will have a calmly candy however nonetheless scrumptious dosa.
- The bananas, after all, will add some sweetness. Use overripe bananas, ideally, however frequently ripe bananas are effective too. They will be much less candy, however as you may be blitzing all the pieces in a blender you do not have to fret they will be too lumpy.
- One factor to bear in mind is to not mix for too lengthy. Simply do it till the elements are all blended.
- You will want a nondairy milk for the batter. I often use soy or almond as a result of these are what I often have round. You should utilize any nondairy milk to regulate to nut-free preferences.
- I like so as to add a little bit of yogurt to the banana dosa batter it as a result of the slight tang it conributes is superb with the sweetness of the pancakes. I take advantage of my selfmade cashew yogurt, however use a storebought coconut or another yogurt, vanilla or unsweetened is ok.
- There isn’t a leavening on this recipe–no baking powder or baking soda. However blitzing the batter within the blender, I discover, provides in some air which helps these pancakes fluff up very properly on the griddle. The bananas additionally make them gentle.
- Lastly, when the pancakes are cooking on the griddle, sprinkle on some uncooked cashews on the raw facet earlier than you flip them. The cashews add a pleasant crunch and they’re nice with the cardamom.
- You possibly can serve these on their very own, no syrup wanted, with extra slices of banana. They style finest scorching, so eat them contemporary off the griddle.
Banana Dosa is a small, south Indian pancake flavored with cardamom and studded with cashew nuts. My model is more healthy, and the batter comes collectively in a blender, making this the right indulgent breakfast in a rush. A vegan, soy-free recipe, could be nut-free.
Place all elements besides the cashews within the blender and blitz right into a pancake-batter-like consistency. If
Brush oil onto the griddle or coat with cooking spray. Use a ¼ cup measure to pour out little dosa rounds on the griddle.
Sprinkle on just a few cashew items on the raw facet. When the edges of the dosa seem to dry up and the underside is a wealthy golden-brown, flip the dosa and proceed cooking it for an additional 30 seconds.
Serve the banana dosa scorching with extra banana slices.
Energy: 103kcalCarbohydrates: 14gProtein: 2gFats: 3gSaturated Fats: 2gSodium: 8mgPotassium: 89mgFiber: 1gSugar: 4gVitamin A: 58IUVitamin C: 1mgCalcium: 29mgIron: 1mg