Go Back
+ servings
Banana dosas served with fresh slices of bananas on a gray ceramic plate with bananas and forks in the background with a cheesecloth
Print Recipe
5 from 1 vote

Banana Dosa

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.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast/Brunch/Snack
Cuisine: 30-minute recipe, Can be nut-free, Soy-free, Vegan
Diet: Hindu, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Servings: 16 dosas
Calories: 103kcal

Equipment

  • Blender (a bowl and whisk are fine too)
  • Cast iron or non-stick griddle

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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