Banana Stem Dosa Recipe – Authentic South Indian Breakfast Idea

Last Updated on 2 months by Neha Deshmukh

Banana Stem Dosa Recipe – Authentic South Indian Breakfast Idea

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak a little extra goodness into your breakfast. And let me tell you, this Banana Stem Dosa is it. It’s a fantastic way to enjoy a classic South Indian favourite with a healthy twist. I first made this when trying to use up a banana stem my neighbour gifted me, and honestly, I’ve been hooked ever since! It’s surprisingly easy, incredibly flavourful, and a real crowd-pleaser.

Why You’ll Love This Recipe

This isn’t just another dosa recipe. Adding banana stem takes it to a whole new level! It adds a lovely, slightly tangy flavour and a wonderful texture. Plus, banana stem is packed with fibre, making this a surprisingly healthy breakfast option. It’s a fantastic way to start your day feeling energised and satisfied. And honestly, it’s a great conversation starter – not everyone has tried banana stem in their dosa!

Ingredients

Here’s what you’ll need to make these delicious Banana Stem Dosas:

• 4 cups idli batter
• 1 raw banana stem
• 1 big onion
• 2 green chillies
• 0.5 inch piece of ginger
• 0.5 tsp cumin seeds
• Few curry leaves
• 0.25 tsp salt (or to taste)
• Cooking oil, to drizzle
• As needed water

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Banana Stem: This is the star! Banana stem is incredibly nutritious, rich in fibre, potassium, and vitamin B6. It aids digestion and is fantastic for your gut health. Don’t worry if you’ve never worked with it before – I’ll walk you through it in the instructions.
• Idli Batter: You can use homemade or store-bought. If you’re making your own, the regional variations are endless! In Tamil Nadu, it’s often made with just rice and urad dal, while in Kerala, they sometimes add poha (flattened rice) for extra fluffiness.
• Cooking Oil: Traditionally, groundnut oil is used for making dosas in South India, giving it a lovely flavour. However, you can use any neutral cooking oil like sunflower or vegetable oil. Even a little ghee adds a beautiful richness! (About 15ml per dosa is a good amount to drizzle).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and slice the banana stem into thin rings. This part takes a little patience, but it’s worth it! Then, immerse the rings in buttermilk. This helps remove the stringy texture and adds a lovely tang.
2. Next, roughly grind the onion, green chillies, ginger, cumin seeds, and curry leaves. You don’t want a super-smooth paste here – a little texture is good.
3. Now, add the chopped banana stem and a little water to the ground mixture. Grind it all together into a smooth paste.
4. Pour this paste into your idli batter. Give it a good mix, and adjust the salt and water to get the consistency you like. It should be pourable, but not too runny.
5. Heat a dosa tawa (flat griddle) over medium heat. Once hot, drizzle a little oil. Pour a ladleful of batter onto the tawa and spread it out into a thin or thick dosa, depending on your preference.
6. Drizzle a little more oil around the edges and cook until the dosa is golden brown and crispy on both sides. Flip and cook the other side for a minute or two.

Expert Tips

• Don’t skip the buttermilk step for the banana stem! It really makes a difference in the texture.
• If your dosa is sticking to the tawa, it’s either not hot enough or not oiled enough.
• For extra crispy dosas, use a well-seasoned cast iron tawa.
• A little patience goes a long way when spreading the batter – don’t rush it!

Variations

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

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your idli batter doesn’t contain any dairy.
• Gluten-Free Adaptation: Idli batter is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: My family loves a bit of a kick, so I usually add 2-3 green chillies. Feel free to adjust the amount to your liking. My friend, Priya, actually adds a pinch of red chilli powder for extra heat!
• Regional Variations: In Tamil Nadu, they sometimes add a tablespoon of finely chopped coriander leaves to the batter. In Kerala, a squeeze of lime juice is a popular addition.

Serving Suggestions

Serve these Banana Stem Dosas hot, straight off the tawa! They’re delicious with:

• Coconut chutney (a classic!)
• Tomato chutney
• Sambar
• A dollop of ghee (for extra richness)

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 3 days. Just give it a good stir before using. Cooked dosas are best enjoyed fresh, but you can reheat them briefly in a pan or microwave.

FAQs

Let’s answer some common questions:

• Is banana stem safe to eat raw? While technically edible raw, it’s best to cook it as it can be a bit astringent. The buttermilk soak and cooking process make it much more palatable.
• What is the best way to prepare banana stem? Washing, slicing, and soaking in buttermilk are key! This removes the stringy fibres and makes it easier to grind.
• Can I use store-bought idli batter? Absolutely! It’s a great time-saver.
• How can I adjust the dosa batter consistency? Add water to thin it out, or a tablespoon of rice flour to thicken it.
• What are some healthy alternatives to cooking oil for dosa? You can use a very light spray of cooking oil, or even brush the tawa with a little ghee.

Enjoy making (and eating!) these delicious and healthy Banana Stem Dosas. Let me know how they turn out in the comments below!