Banana Flower Dosa Recipe – Authentic Vazhaipoo Masala Dosa

Last Updated on 2 months by Neha Deshmukh

Banana Flower Dosa Recipe – Authentic Vazhaipoo Masala Dosa

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to add a little something extra to your regular meals. And let me tell you, this Banana Flower Dosa (Vazhaipoo Masala Dosa) is a total game-changer. It’s a South Indian classic, and honestly, once you try it, you’ll be hooked! I first made this for a family get-together, and it was a huge hit – everyone was asking for the recipe.

Why You’ll Love This Recipe

This isn’t just another dosa recipe. The banana flower (vazhaipoo) adds a unique, slightly earthy flavour and a wonderful texture. It’s packed with nutrients too! Plus, it’s a fantastic way to explore a lesser-known ingredient and impress your friends and family with a truly authentic South Indian dish. It’s a little bit of work, but trust me, the results are so worth it.

Ingredients

Here’s what you’ll need to make this delicious Vazhaipoo Dosa:

• 2 cups dosa batter
• 1 banana flower (vazhaipoo)
• 2 big onions, finely chopped
• 2 green chillies, finely chopped
• Few curry leaves
• 1 tsp ginger garlic paste
• 0.5 tsp chilli powder or sambar powder
• 0.25 tsp turmeric powder
• 0.5 tsp garam masala powder
• 2 tbsp cooking oil
• 0.5 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp fennel seeds or cumin seeds
• A big pinch of hing/asafetida
• As needed cooking oil or sesame oil

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Banana Flower (Vazhaipoo): Sourcing & Preparation

Finding banana flower can sometimes be a challenge depending on where you live. Look for it in Indian grocery stores, or even at Asian markets. It needs thorough cleaning – it can be a little tricky, but don’t worry, I’ve linked a helpful guide [insert link to banana flower cleaning guide here] to walk you through it. Once cleaned, chop it finely and soak it in water to prevent discolouration.

Dosa Batter: Homemade vs. Store-Bought

You can absolutely use store-bought dosa batter to save time. But if you’re feeling ambitious, homemade is always best! A well-fermented batter is key to crispy dosas.

Spice Blend: Regional Variations in Chilli/Sambar Powder

I usually use sambar powder for a more complex flavour, but chilli powder works just as well if that’s what you have on hand. Feel free to adjust the amount to your spice preference. Different regions in South India have their own unique spice blends, so experiment and find what you like!

Oil Choice: Sesame Oil for Authentic Flavour

While any cooking oil will work, sesame oil (gingelly oil) adds a really authentic, nutty flavour that elevates the whole dish. It’s a small change that makes a big difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, thoroughly clean and finely chop the banana flower. Keep it soaking in water until you’re ready to use it.
2. Heat 2 tablespoons of oil in a pan over medium heat. Add the mustard seeds, urad dal, and fennel/cumin seeds. Let them splutter – that’s when you know the flavour is about to bloom!
3. Add the green chillies and curry leaves, and sauté for a few seconds until fragrant.
4. Now, add the chopped onions and ginger-garlic paste. Sauté until the onions soften and turn translucent.
5. Time for the spices! Add the turmeric powder, chilli/sambar powder, garam masala, and a pinch of hing. Mix well and cook for a minute.
6. Drain the banana flower and add it to the pan. Mix everything together really well, and cook covered until the banana flower is tender – about 10-15 minutes. Add a splash of water if it starts to stick.
7. Optionally, squeeze in a little lemon juice for a touch of brightness. Adjust the salt and spice levels to your liking. Set the banana flower masala aside.
8. Heat a flat griddle or dosa pan over medium-high heat. Spread a ladleful of dosa batter in a circular motion.
9. Once bubbles start to form on the dosa, sprinkle a generous amount of the banana flower masala on top.
10. Drizzle a little oil around the edges, and carefully flip the dosa. Cook the other side until golden brown and crispy.
11. Serve immediately with coconut chutney and sambar!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Dosa Crispness

A hot griddle and a well-fermented batter are key. Don’t be afraid to experiment with the heat – you want it hot enough to cook the dosa quickly, but not so hot that it burns.

Preventing Banana Flower from Discolouring

Soaking the chopped banana flower in water with a little lemon juice helps prevent it from turning brown.

Tempering Techniques for Maximum Flavour

Don’t rush the tempering process! Letting the spices splutter in the hot oil releases their full flavour potential.

Variations

Want to switch things up? Here are a few ideas:

Vegan Banana Flower Dosa

This recipe is naturally vegan! Just ensure your dosa batter doesn’t contain any dairy.

Gluten-Free Banana Flower Dosa

Dosa batter is typically made from rice and lentils, making it naturally gluten-free. Always double-check the ingredients of your batter if you’re buying it pre-made.

Spice Level Adjustment (Mild to Spicy)

Reduce the amount of chilli/sambar powder for a milder flavour, or add more for a fiery kick! My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.

Festival Adaptations (Navaratri/Special Occasions)

This dosa makes a wonderful addition to a festive spread. It’s a flavourful and satisfying dish that everyone will enjoy.

Serving Suggestions

Serve your Vazhaipoo Dosa hot off the griddle with:

• Coconut chutney (a must-have!)
• Sambar
• A side of fresh coriander leaves for garnish

Storage Instructions

Leftover banana flower masala can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.

FAQs

What is Banana Flower and is it safe to eat?

Yes, absolutely! Banana flower is the edible flower of the banana plant. It’s a popular ingredient in South Indian cuisine and is packed with fibre, potassium, and other nutrients.

How do I clean and prepare Banana Flower?

Cleaning banana flower can be a bit tedious, but it’s essential. I’ve linked a helpful guide here [insert link to banana flower cleaning guide here]. Basically, you need to remove the outer layers and the stamen until you get to the tender, edible parts.

Can I use pre-made Banana Flower masala?

While you can use pre-made masala, the flavour won’t be quite as fresh and vibrant. Making it from scratch is definitely recommended!

What is the best accompaniment for Vazhaipoo Dosa?

Coconut chutney and sambar are the classic accompaniments. But honestly, a simple yogurt dip also works beautifully.

How can I make the dosa batter more sour for better fermentation?

Adding a tablespoon of cooked rice to the batter can help boost fermentation. You can also leave the batter in a warm place for a longer period.

Can I freeze leftover Banana Flower Masala?

Yes, you can! Freeze it in an airtight container for up to a month.

Enjoy making this delicious and unique dosa! Let me know how it turns out in the comments below. Happy cooking!