Banana Dosa is a small, south Indian pancake flavored with cardamom and studded with cashew nuts. My version is healthier, and the batter comes together in a blender, making this the perfect indulgent breakfast in a hurry. A vegan, soy-free recipe, can be nut-free.
Servings: 16 dosas
- 2 ripe bananas (peeled and coarsely chopped)
- 1 cup whole wheat flour
- ½ cup rice flour
- 1 cup nondairy milk
- ½ cup vegan yogurt
- ¼ to ½ cup maple syrup or jaggery or coconut sugar or regular sugar
- 1 to 2 tsp ground cardamom (start with less and add more if you want more cardamom flavor)
- ¼ cup raw cashews (chopped)
- 2 tbsp vegetable oil or cooking spray
Place all ingredients except the cashews in the blender and blitz into a pancake-batter-like consistency. If
Brush oil onto the griddle or coat with cooking spray. Use a ¼ cup measure to pour out little dosa rounds on the griddle.
Sprinkle on a few cashew pieces on the uncooked side. When the sides of the dosa appear to dry up and the underside is a rich golden-brown, flip the dosa and continue cooking it for another 30 seconds.
Serve the banana dosa hot with more banana slices.
Calories: 103kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 8mg | Potassium: 89mg | Fiber: 1g | Sugar: 4g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg