Banana dosa | Banana pancake gluten free
Soft and airy gluten free banana pancakes prepared using rice. Naturally sweetened!
Equipment
- Blender/Indian mixer grinder/wet grinder
Ingredients
- 200 grams rice 1 cup
- 2 big banana or 4-5 small ones, about 200-250 grams
- 25 grams tapioca pearl/sabudana/sabakki 2 tbsp, optional
- 8 grams flattened rice/poha/avalakki 2 tbsp, optional
- 5 grams fenugreek seeds/methi/menthe 1 tsp, optional
- ½ cup water add as needed
- 1 tsp salt
- 4 tsp oil/ghee or as needed
Instructions
- Wash rice and drain.
- Add tapioca pearls, flattened rice, fenugreek seeds and give it another wash. Drain.
- Soak the above ingredients in plenty of water for 5 hours or overnight.
- After soaking, drain the water.
- Add the soaked ingredients into a blender along with chopped banana.
- Add ¼-½ cup water(or as needed) to grind the ingredients into a smooth batter. The batter should not be too watery, something similar to a thick cake batter/ regular dosa batter.NOTE: The rice should be smooth, no grits should remain.
- Transfer the batter into a container. Cover and let it rest in a warm place to ferment for 8-12 hours. NOTE: Tips to ferment batter in winter in 'notes' below.
- If not using immediately after fermentation, the batter can be refrigerated.
Preparing dosa
- Add salt to the fermented batter.
- Mix gently to incorporate the salt. Add water (only if needed) to make a batter that is pourable, not too thick, not too thin something similar to a cake batter/regular dosa batter. NOTE: Please check the video for a visual guide.
- Heat a cast iron griddle/frying pan on medium-high heat. NOTE: The pan should be hot and you should be able to see gentle fumes when you grease it. Adjust heat as needed to maintain the temperature.
- Grease the pan/griddle with oil/butter/ghee
- Pour a ladleful of the batter and spread it around slightly.
- Cover with a lid and cook for 30 seconds or until the top looks cooked and no whitish spots remain.
- Drizzle ¼-½ tsp of oil/ghee on top of the dosa.
- With a thin spatula, release the dosa from the pan.
- The dosa can be flipped to brown the top or you can choose to serve it without browning the top.
- Grease the cast iron griddle/pan lightly with oil/ghee before making the next dosa.
- Serve dosa with coconut chutney, honey, maple syrup or yogurt on the side.
Video
Notes
- I have used regular long grain rice, sona masoorie rice, idly rice, dosa rice with good results. I am unsure if this recipe will work well with a very sticky variety of rice.
- Flattened rice and tapioca pearls help in making the dosa extra fluffy and airy. They are optional. I have made this dosa plenty of times with only rice and bananas, please find the picture in post.
- As long as the batter is not too thick or too thin, it will work just fine.
- How fluffy and airy the dosa is, depends on the fermentation.
- After fermentation, it is normal for the top of the batter to look brownish, due to the oxidation of bananas.
- It is important to cook dosa covered, to avoid any whitish streaks that may otherwise remain.
- Use oil instead of ghee to make the dosas vegan.
- Preheat the oven for 1 1/2 - 2 minutes. Turn the oven off and place the batter in. You can choose to turn on the oven light.
- Ferment the batter in an instant pot, Yogurt mode on low.
- Add a spoonful of fermented idly/dosa batter from a previous batch.
- Add half-one teaspoon of sourdough starter/discard to boost fermentation.