Banana dosai is a sweet dosai prepared with nicely ripped bananas, maida, rice flour, cardamom powder, sukku and jaggery. This dosai can be served as a dessert or snack with some maple syrup or honey. Really flavourful dosai never miss it.

Ingredients:

Yields 6 to 7 dosai

• 2 nicely ripped – Banana (i used del monte variety)
• 4 to 5 tbsp – Maida
• 4 to 5 tbsp – Rice flour
• 3 tbsp – Jaggery (powdered)
• 3 tbsp –  Cashew nuts (Chopped)
• 1 tbsp – Raisins (chopped finely)
• 1/8 tsp – Cardamom powder
• 1/8 tsp – Dry ginger powder / sukku
• 1 pinch – Salt
• Ghee to fry

Preparation method:

1. Take a mixing bowl, add peeled banana and mash it up nicely without any lumps. Then add Jaggery, maida, rice flour, cashew nuts, raisins, cardamom powder, dry ginger powder and a pinch of salt, mix everything well like a thick batter.
2. Consistency of batter should be slightly thick not thin like dosa batter. If batter is not thick enough, you will not get properly shaped dosai and also it will stick to the bottom of the pan. At that time you can add little extra maida and rice flour to make it thick. Also if the batter is too thick, you cannot spread it like dosai. So you have too be extra cautious while adding maida and rice flour.
3. Take a pan, add ghee and bring it to heat enough to fry dosai. Keep flame in low or medium, take a small scoop full of batter and spread it little as shown in picture. Cook 2 to 3 minutes or until it gets brown on one side and flip over to other side. Cook till you get golden brown color on both sides.
4. Continue the same procedure with rest of the batter. Hot Hot banana dosai is ready to serve.

Notes:

• Batter consistency is very important to get perfectly shaped banana dosai.
• I used ghee to shallow fry my dosai, you can also deep fry them in ghee.
• Do not add more maida or rice flour than needed. It will spoil the texture as well as taste.
• Since banana gives enough moisture, water is not required in this recipe to make batter.
• Use brown sugar or jaggery instead of sugar for a different flavour.