Have you ever tried making raw banana dosa or balekai dosa? It is one of traditional recipes of coastal Karnataka where plantain is grown in farms for commercial purpose. It was weekly (once in 10 days) routine to harvest bananas from plantation to sell. Generally we used to get damaged raw bananas due to various reasons which makes it unfit to ripe! One of the reasons for damaged banana is cracking of them on maturity. You heard it right, banana starts cracking as they fully matured. These cannot be kept for ripening or can’t be sold. Then comes this idea of making dosas, which calls for well matured raw banana which is fresh too. This dosa has number of health benefits as raw banana is good for digestive system which is absolutely gluten free. This dosa is made instantly with fresh batter. Only time required is to soak rice. Now let us check the recipe.
Ripe banana dosa/ balehannu dosa
Raw banana rice dumplings/ pakora
Preparation
time: 4 hours
Cooking
time: 30-45 minutes
Serves:
16 dosa
Ingredients:
Dosa
rice – 3 cups
Chopped
raw banana – 2 cups/ about 3 medium robusta bananas or 4-5 small bananas
Salt
– to taste
Oil/
ghee – to make dosa
Method:
- Wash and soak dosa rice in water for 2-4 hours.
- Now, wash bananas from outside. Remove outer thin skin (fibrous) with the help of a knife. You need not remove peel completely!
- Chop peeled bananas roughly, rinse them in water.
- Drain water from soaked rice completely. Take chopped banana, rice in a mixer jar. Add salt and grind it adding enough water to make smooth batter. Consistency of the batter should be little thicker than neer dosa batter.
- Make dosas with fresh batter or refrigerate this batter until dosa is prepared. Do not ferment this batter.
Making
of dosa:
- Adjust the batter adding required water to make the consistency that of little thicker than neer dosa batter. You can check and add more water after making one dosa if dosa is turning hard.
- Heat iron griddle/ pan. Apply little oil or ghee (note: you should not apply oil on griddle for every dosa as spreading this dosa batter is little tricky with oil on tava). You may need to apply oil on tava once in making 3 dosas or when dosa starts sticking to tava while removing.
- Drop a ladle full of batter and spread to make thin dosa. Spreading technique is same as urad dal dosa/ sada dosa. Make it as thin as possible
- Close the lid and cook for a minute or until it is cooked properly, it is well roasted and dosa comes out of tava clean. If dosa isn’t still roasted, then wait for a while keeping lid open.
- Remove dosa from the griddle; do not flip dosa on tava.
- Serve hot & crispy dosa with choice of chutney. I like this dosa smeared with little coconut oil on top.
- Choose well matured bananas to make this dosa which is unripe. Tender bananas aren’t very good to make these dosa. Normally cracked bananas harvested from farm are used in making this dosa as they are matured enough.
- One should be thoughtful using oil on griddle while making this dosa. Making this dosa isn’t very easy on greased griddle as dosa comes out with the ladle while spreading itself.
- Batter should be made little thicker if quantity of banana used is more, in this case dosa doesn’t come very thin & crisp.
- Coconut oil and coconut chutney makes lovely combination to this dosa.
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