Savory Suji Raw Banana Dosa: A South Indian Twist on a Classic
50 minutes
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About Savory Suji Raw Banana Dosa: A South Indian Twist on a Classic
Craving a dosa adventure? This Suji Raw Banana Dosa offers a delightful twist on the South Indian classic, blending the familiar comfort of semolina with the unexpected sweetness of spiced raw banana.Imagine tangy buttermilk and aromatic spices dancing with the subtle sweetness of banana in every bite. This symphony of flavors and textures is a true culinary revelation.Perfect for a weekend brunch or a light dinner, this easy-to-follow recipe is sure to impress. Discover the magic of raw banana in this innovative and delicious dosa!
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Dosa Batter
- 2 cup Semolina suji or rava
- 2 cup Buttermilk
- 1 1/2 tsp Salt or to taste
- 1/2 cup Coriander chopped
For the Spiced Raw Banana Filling
- 2 Bananas medium, peeled and diced, raw
- 1/2 tsp Garam Masala
- 1/2 tsp Lemon Juice
- 1/2 tsp Salt or to taste
For the Tempering
- 1/2 tsp Mustard Seeds black
- 1/2 tsp Cumin Seeds
- Oil as needed, for cooking
Instructions
- In a mixing bowl, combine the semolina, buttermilk, salt, and chopped coriander.
- Whisk well to ensure there are no lumps. Let the batter rest for 30 minutes. This allows the semolina to hydrate and creates a smoother batter.
- Meanwhile, prepare the spiced raw banana filling. Heat 1 tablespoon of oil in a pan. Add the black mustard seeds and cumin seeds. Sauté until the mustard seeds splutter.
- Add the diced raw bananas, garam masala, salt, and lemon juice to the pan. Mix well and cook until the bananas are slightly softened but not mushy.
- Heat a non-stick tawa or griddle over medium heat. Pour a ladleful (about 3-4 tablespoons) of the dosa batter onto the hot tawa.
- Using the back of a spoon, quickly spread the batter in a circular motion to form a thin crepe. Drizzle about 1 teaspoon of oil around the edges of the dosa.
- Cook for 2-3 minutes, or until the edges start to lift and the underside is golden brown. Flip the dosa and cook the other side for 1-2 minutes.
- Place a spoonful of the spiced raw banana filling in the center of the dosa.
- Fold the dosa in half or roll it up. Serve hot with your favorite chutney or sauce.
Recipe Notes
Good To Know
- For an extra-crispy dosa, allow the batter to rest for at least 20-30 minutes before cooking. This allows the semolina to absorb the buttermilk, resulting in a better texture.
- For a gluten-free version, substitute regular semolina with fine rice flour or a gluten-free semolina variant.
- To enhance the tangy flavor, add a teaspoon of lemon juice or a pinch of amchur (dry mango powder) to the batter, especially if your buttermilk is not very sour.
- For a vibrant presentation and an extra kick, sprinkle finely chopped green chilies, grated carrots, or fresh coriander on top of the dosa immediately after spreading the batter on the pan, pressing them in gently before flipping.
Expert Tips
- Use a well-seasoned cast iron pan or a non-stick tawa for best results. This prevents the dosa from sticking and ensures even cooking.
- Control the heat carefully. Medium heat is ideal for cooking dosas evenly. Too high heat will burn the dosa before it cooks through, while too low heat will make it dry and brittle.
- Don't overcrowd the pan when cooking multiple dosas. Give each dosa enough space to cook properly.
Storage Instructions
- Leftover dosas can be stored in the refrigerator for up to 2 days. Reheat them on a lightly oiled skillet or in a microwave until warm and crispy.
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Recipe Nutrition
Calories: 1898kcalCarbohydrates: 122gProtein: 23gFat: 148gSaturated Fat: 4gPolyunsaturated Fat: 43.2gMonounsaturated Fat: 86.4gSodium: 1710mgFiber: 7g
Bhumika Gandhi
Articles: 72
6 Comments
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This is so inspiring! Can’t wait to cook it.
So delicious! Excited to make it.
I’m loving this recipe already!
What a delightful recipe! Thanks for sharing.
Thank you so much hema ji
superb