Looking for a way to turn overripe bananas into something absolutely delicious? Meet Banana Dosa — a traditional South Indian dish that blurs the line between breakfast and dessert. Think soft, golden pancakes made with jaggery, coconut, ripe bananas, and just a hint of cardamom. It’s simple to make, comforting to eat, and always a hit with kids and grown-ups alike.
This isn’t your everyday dosa — there’s no fermentation, no fancy equipment. Just a mixing bowl, a few pantry staples, and about 30 minutes of love.
Why Banana Dosa Deserves a Spot on Your Breakfast Table
Banana Dosa is the kind of dish that makes you slow down. It’s warm, wholesome, and just sweet enough to feel indulgent without being heavy. Traditionally made in many South Indian homes, it’s often served as a breakfast, snack, or even as a festive treat.
What makes it stand out?
- It’s naturally sweetened with jaggery — no refined sugar.
- Uses whole wheat flour, making it more filling and fibrous.
- Has a lovely chewy-soft texture with golden, crispy edges when cooked in ghee.
- No fermentation or long prep time — just mix and pour!
Ingredient Breakdown
- Ripe Bananas – The riper, the better. They add sweetness, moisture, and a melt-in-mouth texture.
- Grated Jaggery – Deep, earthy sweetness that balances the banana beautifully.
- Grated Coconut – Adds texture and a subtle nuttiness.
- Cardamom Powder – Brings warmth and a cozy aroma.
- Cashew Nuts – For crunch and richness in every bite.
- Wheat Flour & Baking Powder – Together, they create structure and lift without the need for fermentation.
- Milk – Used to adjust the batter to the perfect pourable consistency.
- Ghee – For that golden, caramelized finish and irresistible aroma.
🌿 Vegan Swap: You can use coconut milk or almond milk and replace ghee with coconut oil for a completely plant-based version. The result is still absolutely delightful!
What Happens in the Pan
Start by slicing and mashing the bananas in a bowl. Add jaggery, coconut, cardamom powder, and a handful of cashews. Mix everything until it becomes fragrant and sticky.
Now add a bit of salt, wheat flour, and gradually pour in milk to bring it all together. The batter should be thick, smooth, and pourable — with tiny banana chunks for that rustic charm. Let it rest for about 10 minutes so the flavors can meld and the flour hydrates fully.
Heat a dosa pan or skillet, brush it lightly with ghee, and pour small rounds of the batter — like mini pancakes. As they cook, the edges turn golden and crisp while the centers stay soft and spongy. Flip once they’re set, and cook the other side until you get that irresistible caramelization.
💡 Pro Tip: Don’t spread the batter too thin — these dosas are meant to be thick and soft, almost like a sweet pancake.
How to Serve
Serve these warm, straight off the pan, with a drizzle of ghee on top. Sprinkle extra grated coconut or chopped nuts if you like. They’re delicious on their own, but you can also pair them with:
- A side of warm milk for kids
- A spoon of honey or date syrup
- Or a tangy fruit chutney if you’re into sweet-savory combos
How to Pack
Once cooled slightly, these dosas pack really well for school or office lunch boxes. Layer them between parchment sheets and tuck in a little container of honey or coconut chutney on the side.
They stay soft and flavorful for hours, making them a practical make-ahead option for busy mornings.
Making It for a Crowd?
Just double or triple the recipe and prep the batter ahead. You can even pre-cook the dosas and warm them on a hot tawa with a touch of ghee before serving. Set up a “sweet dosa station” with toppings like jaggery syrup, chopped fruits, or nuts for a brunch party or festive spread.
Banana Dosa is a celebration of simplicity — no complicated steps, just nostalgic flavors and wholesome ingredients coming together beautifully. If you’ve got ripe bananas sitting on your counter, skip the banana bread this time and give this South Indian classic a try.
Golden, fluffy, and full of love — it might just become your new favorite way to start the day.
Banana Dosa
Description
Sweet, soft, and lightly spiced — Banana Dosa is a wholesome twist on the traditional South Indian dosa. Made with ripe bananas, jaggery, coconut, and a touch of cardamom, this dosa is naturally sweet and makes for a perfect breakfast or snack. Slightly crisp on the edges and fluffy at the center, it’s best enjoyed hot off the pan with a drizzle of ghee or a sprinkle of grated coconut on top. A treat loved by kids and adults alike!
Ingredients
Instructions
Prep Work
-
Slice the bananas
Peel and slice the ripe bananas into small pieces.
-
Chop the cashews
Finely chop the cashew nuts and set them aside. -
Grate the coconut
Grate the fresh coconut and keep it ready. -
Grate the jaggery
Grate the jaggery into fine shavings.
Method
-
Mash the bananas
Transfer the sliced bananas to a bowl and mash them slightly.
-
Add jaggery and coconut
Add grated jaggery, coconut, and cardamom powder to the mashed bananas and mix well.
-
Add cashews and baking powder
Stir in chopped cashew nuts and baking powder.Add a pinch of salt and Mix thoroughly. -
Add flour and milk
Add wheat flour and pour in milk gradually, mixing to form a smooth batter with small banana chunks.If batter is too thick add milk or if batter is too runny add wheat flour. -
Let the batter rest
Cover the batter and let it rest for 10 minutes.
-
Heat the pan
Heat a pan and lightly grease it with ghee. -
Pour the batter
Pour small ladles of batter onto the pan to make mini dosas.
-
Cook one side
Let the dosa cook on medium heat until bubbles appear on the surface. -
Flip and cook
Flip the dosa and cook the other side until golden brown. -
Serve
Remove from the pan, garnish with grated coconut, and serve warm.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 3g15%
- Cholesterol 5mg2%
- Sodium 30mg2%
- Potassium 250mg8%
- Total Carbohydrate 38g13%
- Dietary Fiber 2g8%
- Sugars 18g
- Protein 3g6%
- Vitamin A 80 IU
- Vitamin C 5 mg
- Calcium 40 mg
- Magnesium 20 mg
- Zinc 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.