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.
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?
🌿 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!
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.
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:
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.
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.
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!
Peel and slice the ripe bananas into small pieces.
Transfer the sliced bananas to a bowl and mash them slightly.
Add grated jaggery, coconut, and cardamom powder to the mashed bananas and mix well.
Cover the batter and let it rest for 10 minutes.
Pour small ladles of batter onto the pan to make mini dosas.
Remove from the pan, garnish with grated coconut, and serve warm.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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