Wondering what to do with those overripe bananas sitting on your
kitchen counter? Don't throw them away. Instead, turn them into a
comforting, wholesome breakfast with this smart South Indian twist -
banana dosa. Made with ripe bananas, semolina (sooji) or wheat flour
(atta), and a handful of pantry staples, banana dosa is soft, mildly
sweet, and incredibly satisfying. Whether you are looking for a quick
breakfast, a nourishing snack, or a kid-friendly treat, this dosa fits
the bill. It doesn't require fermentation, fancy equipment, or hours of
preparation. Just mash, mix, and cook.
And the best part? Banana dosa is versatile enough to be served with ghee, honey, chutney, or even a drizzle of jaggery syrup. Let us explore why this humble dish deserves a permanent spot in your breakfast rotation.
What Is Banana Dosa?
Banana
dosa is a fruit-based pancake rooted in South Indian kitchens. Unlike
traditional rice-and-urad dal dosas, this version uses ripe bananas as
the base, often combined with semolina (rava), wheat flour, or rice
flour. It is mildly sweet, soft in texture, and can be made in under 20
minutes.
Some regional variations include grated coconut, jaggery, cardamom, or chopped nuts for added flavour and nutrition. It is especially popular in Karnataka and Tamil Nadu, where it is served as a breakfast or evening snack.
Banana Dosa Vs. Banana Pancakes: What Is The Difference?
While banana dosa and banana pancakes may look similar on the plate, they differ significantly in ingredients, flavour profile, and cultural context:
| Aspect | Banana Dosa | Banana Pancake |
| Flour Base | Semolina, wheat flour, or rice flour - staples in Indian kitchens | All-purpose flour, oats, or whole wheat flour |
| Sweetness | Naturally sweetened with ripe bananas and jaggery | Often includes added sugar, maple syrup, or vanilla essence |
| Spices And Flavourings | Cardamom for a warm, Indian aroma | Typically flavoured with cinnamon or nutmeg |
| Cooking Fat | Traditionally cooked in ghee or coconut oil | Usually made with butter or neutral oils |
| Serving Style | Served with ghee, honey, chutney, or jaggery syrup | Paired with syrups, fruits, or whipped cream |
| Texture And Thickness | Thin and crepe-like, soft and slightly crisp at edges | Fluffy and thick, often leavened with baking powder or eggs |
Ingredients:
2 ripe bananas (mashed)
1 cup semolina or wheat flour
1/4 cup grated coconut (optional)
1 tbsp jaggery or sugar
A pinch of salt
1/2 tsp cardamom pdr
Water or milk to adjust consistency
Ghee or oil for cooking
Preparations
Mash bananas in a bowl.
Add coconut, jaggery, salt, and cardamom.
Mix in flour and add water or milk to make a thick, pourable batter.
Heat a pan, grease lightly, and pour small rounds of batter.
Cook on medium flame till golden on both sides.
Serve hot with ghee, honey, or chutney.
Tips
Add chopped cashews or raisins for texture
Use jaggery syrup instead of sugar for deeper flavour
Swap semolina with oats or millet flour for a healthier twist
Make mini dosas for kids or festive platters
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