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Recipe card
Rava Banana Dosa Recipe
Banana dosa is crisp on the outside and soft and chewy on the inside. It is prepared using ripe bananas and semolina (suji rava or durum wheat) as the main ingredients. You just have to mash and mix banana with semolina, coconut, and other ingredients to make a batter, which takes less than 5 minutes, and then cook the dosa. No fermentation or grinding is required to make this quick, instant dosa. For wheat version, check our quick banana whole wheat flour pancakes. This style of banana dosa is called rulava bakri in konknai, rava thalippeth in marathi, balehannina dose in Kannada. Since semolina is allowed during fasting in Konkani cuisine, it is prepared mainly during fasting, ups, and vrat days. We prepare this for morning breakfast, kids’ lunchbox, and even as an after-school snack. One of the best ways to use those ripe bananas. You can also try this dosa with other vegetables like cucumber, pumpkin, and zucchini. Check out our recipes for Cucumber suji dosa, Pumpkin semolina dosa ( Indian style pancakes), Zucchini pancakes.
Ingredients
Banana: Use ripe and sweet bananas for the best flavors.Semolina: Just enough to hold the batter.Green chilies and ginger: for flavor.Sweetness: To balance the spiciness of green chilies.Coconut: Makes your dosa soft and flavorful. Check out the full list of ingredients in the recipe card.
Step-by-step instructions
Make the batter
Peel and mash the banana in a bowl. Add coconut, sugar, salt, ginger, green chilies, and coriander leaves, and mix well. Add semolina (sooji rava) and mix. Add water little by little till you can hold the batter together and are able to spread it on the pan. The batter should be thick. Let this batter rest for 3 to 5 minutes.
How to cook banana dosa?
Heat a non-stick pan on medium heat. Once the pan is hot, add a ladle full of batter and spread it evenly with your fingers or the back of a ladle to form a medium-thick dosa. (I have added three mini dosas at a time on tava. You can vary the size of the pancake as desired) Drizzle oil around the dosa. Cover it with a lid and cook on medium flame until the bottom becomes golden brown. Flip and cook on another side for another one or two minutes until it becomes light golden in color. Drizzle oil around the edges if needed. Repeat the process for the remaining batter. The Banana dosa is ready. Serve hot with butter, ghee, or honey, and enjoy.
Tips
Vary the amount of sweetness based on the sweetness of the banana. You can skip green chilies and ginger if making for kids. The amount of water will vary based on the moisture content in the banana. Leftover batter can be stored in the refrigerator for a day. Give batter and good mix before cooking dosa. Leftover cooked dosa can be stored in the fridge in an airtight container for 2 to 3 days. Reheat in the microwave or skillet.
More recipes to try with ripe banana
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