Banana flower/ baale hoo/ banana blossom is a magical vegetable which is mostly ignored part of banana plant/ plantain. This is rich in various nutrients and good for almost all age groups & people with different health conditions. As they are rich in fibers, they are best for diabetics, & parts of banana plant such as plantain stem, flower & extract of tuber is recommended for people having kidney stones. Banana flower is helpful in treating diarrhea and other digestive system ailments. So next time if you get hold of a banana flower, think before throwing. But also note that, not all varieties of banana flowers are edible as few are too bitter to eat.
Today, I am sharing a lovely recipe of breakfast prepared with these wonders of nature. This idea of banana blossom pathrode & recipe for the same is shared by my sister in law Vinaya Girish. Thank you so much for this!
Here is the recipe.
Preparation time: 4 hours (includes soaking of rice)
Cooking time: 45 minutes
Banana flower – 2 (medium)/ 2 cups (finely chopped)
Dosa rice – 1.5 cups
Parboiled rice/ kuchilakki – 3 cups
Coriander seeds 1 tsp
Red chillis – 5 to 6, adjust to desired spice level
Turmeric powder – ½ tsp
Tamarind - gooseberry sized
Salt - to taste (about 1-2 tsp)
Jaggery – 2 tbsp
Coconut oil –4-5 tsp
Banana leaves - 6-8 (to steam cook the pathrode)
- Wash and soak both varieties of rice for 4 hours. No need to worry if rice is soaked for more hours.
- Clean banana leaves by washing and wiping with a clean cloth. Wilt them holding one by one on flame.
- Remove outermost cover of banana flowers and wash them clean. Chop them fine.
- Take chopped banana flowers in a wide bowl. Add 4-5 tsp. coconut oil and mix well with fingers. This helps in reducing the bitterness of the banana blossom. Set it aside covering the bowl with a lid.
- Now, wash soaked rice once again, drain water completely.
- Take coriander seeds, red chillis, tamarind in a mixer jar. Grind until spices are powdered. Add washed rice, salt, grated jaggery, turmeric powder to the same and grind. Make paste which is neither too smooth nor too coarse.
- You can add little water if required, but mix should not be too runny. About ¼ cup of water will be required.
- Transfer it to the bowl having chopped banana flower. Combine to batter and vegetable well.
- Pour 2-3 ladle of batter on each wilted banana leaves, don’t spread it too thin. Wrap the batter with leaves like any other kadubu or kottige. It should be like packets* so that the batter doesn’t come out.
- Place these packets in steamer filled with enough water carefully so that steam passes all over. Cook for 40- 45 minutes.
- Allow cooling (until warm) a bit before serving with coconut oil.
- It tastes great if served after seasoning with basic spices & coconut jaggery mix.