Banana Stem Masala Dosa Recipe – Authentic South Indian Breakfast

Last Updated on 4 months by Neha Deshmukh

Banana Stem Masala Dosa Recipe – Authentic South Indian Breakfast

Hey everyone! If you’re anything like me, a good dosa is basically happiness on a plate. But today, we’re taking things up a notch with a recipe that’s not only delicious but also packed with goodness – Banana Stem Masala Dosa! I remember the first time my grandmother made this for me; I was a little skeptical about the banana stem, but one bite and I was hooked. It adds such a lovely, subtle crunch and a unique flavour. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average masala dosa. The addition of banana stem takes it to a whole new level. It’s a fantastic way to sneak in some extra veggies, and honestly, the flavour combination is just chef’s kiss. Plus, it’s a wonderful way to experience a slightly less common, but incredibly authentic, South Indian breakfast. It’s a little bit of effort, but trust me, it’s totally worth it!

Ingredients

Here’s what you’ll need to make this amazing Banana Stem Masala Dosa:

• 1 medium Banana stem (about 500g)
• 1 Big onion, finely chopped
• Few Curry leaves
• ½ tsp Garam masala powder
• 2 tbsp Cooking oil (I prefer gingely oil, but any cooking oil works!)
• As needed Salt & water
• ¼ cup Grated coconut
• 2 Green chillies, chopped
• ½ tsp Fennel seeds
• ½ inch piece Ginger, roughly chopped
• 6 cloves Garlic
• 3 Cashew nuts
• 2 cups Dosa batter
• As needed Gingely oil/cooking oil/ghee for cooking the dosas

Ingredient Notes

Let’s talk ingredients! The star of the show, banana stem, needs a little prep.

• Banana Stem: It can discolor quickly, so make sure to chop it finely and soak it in buttermilk or water immediately. This keeps it nice and white.
• Dosa Batter: You can use store-bought dosa batter, but homemade is always best! Regional variations exist – some people prefer a slightly thicker batter, others thinner. Experiment to find what you like.
• Gingely Oil (Nuvvu Tel): This is the traditional oil used in South India for making dosas. It adds a wonderful nutty flavour, but you can absolutely use regular cooking oil or even ghee if you prefer. Ghee will give it a richer taste!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and finely chop the banana stem. Soak it in buttermilk or water to prevent it from turning brown.
2. Heat oil in a pressure cooker. Sauté the chopped onions and banana stem until they soften – about 5-7 minutes.
3. While that’s cooking, grind the coconut, green chillies, fennel seeds, ginger, garlic, and cashews into a smooth paste. A little water helps it blend.
4. Add the ground paste and garam masala to the sautéed onion and banana stem mixture. Cook for another 3-4 minutes, until the raw aroma disappears.
5. Add about 3 tablespoons of water, close the pressure cooker, and cook for 2 whistles. Then, simmer on low heat for a few minutes to thicken the masala.
6. Now, heat a flat griddle or tawa. Spread the dosa batter thinly in a circular motion.
7. Once the dosa is partially set, place 2 tablespoons of the banana stem masala in the center.
8. Drizzle a little oil around the edges of the dosa. Cook until the dosa is crispy and golden brown.
9. Fold the dosa and serve hot with your favourite chutney – coconut chutney and tomato chutney are classic choices!

Expert Tips

• Don’t overcrowd the pressure cooker. Cook the banana stem and onion in batches if necessary.
• The consistency of the masala should be thick enough to hold its shape on the dosa. If it’s too watery, simmer for a bit longer.
• A well-seasoned tawa is key to a crispy dosa.

Variations

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

• Vegan Adaptation: Skip the ghee and use only cooking oil.
• Gluten-Free Dosa Batter Options: Use a gluten-free dosa batter made from rice and lentils.
• Spice Level Adjustment: Adjust the number of green chillies to control the heat. My friend, Priya, loves to add a pinch of red chilli powder for an extra kick!
• South Indian Festival Adaptations: During festivals, some families add a touch of asafoetida (hing) to the masala for a more aromatic flavour.

Serving Suggestions

This Banana Stem Masala Dosa is fantastic on its own, but it’s even better with:

• Coconut Chutney
• Tomato Chutney
• Sambar
• A sprinkle of podi (gunpowder)

Storage Instructions

• Masala: You can store leftover masala in an airtight container in the refrigerator for up to 3 days.
• Dosa: Dosas are best enjoyed fresh, but you can reheat them on a tawa or in a microwave.

FAQs

Let’s answer some common questions:

• What are the health benefits of banana stem? Banana stem is rich in fibre, potassium, and vitamin B6. It’s known to aid digestion and is believed to have several other health benefits.
• How do I prevent the banana stem from turning brown? Soaking it in buttermilk or water with a little lemon juice is the best way to prevent discoloration.
• Can I make the masala ahead of time? Absolutely! Making the masala ahead of time saves you a lot of effort during breakfast.
• What is the best type of dosa batter to use? It depends on your preference! A good quality, fermented dosa batter will give you the best results.
• Can I use a different type of oil for cooking the dosa? Yes, you can use any cooking oil you like, but gingely oil adds a traditional flavour.

Enjoy making this delicious and healthy Banana Stem Masala Dosa! Let me know how it turns out in the comments below. Happy cooking!