Instant Banana Dosa is quick and easy to make, sweet and spicy, packed with full of flavors. Banana dosa can be prepared in less than 20 minutes. Serve this for breakfast or an evening snack.
Check out the list of easy Indian breakfast recipes and quick evening snacks.
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Recipe card
Banana Dosa - Quick Indian Breakfast and Snack Recipe
Equipment
- Dosa tava skillet
Ingredients
- 1 ½ cups Semolina Sooji rava or durum wheat flour
- 2 Ripe bananas long
- ¼ cup Coconut grated (fresh, dry, or frozen)
- 1 tablespoon Sugar
- Salt to taste
- 1 inch ginger grated optional
- 2 Green chilies finely chopped (optional; skip if making for kids)
- 1 tablespoon Coriander leaves optional
- Vegetable oil for cooking dosa
- Water approx ½ to ¾ cup
Instructions
Make the batter
- Peel and mash the banana in a bowl. Add coconut, sugar, salt, ginger, green chilies, and coriander leaves, and mix well.2 Ripe bananas, ¼ cup Coconut, 1 tablespoon Sugar, Salt, 1 inch ginger grated, 2 Green chilies, 1 tablespoon Coriander leaves
- Add semolina (sooji rava) and mix.1 ½ cups Semolina
- Add water little by little till you can hold the batter together and are able to spread it on the pan.Water
- The batter should be thick. Let this batter rest for 3 to 5 minutes.
How to cook banana dosa?
- Heat a non-stick pan on medium heat.Vegetable oil
- Once the pan is hot, add a ladle full of batter and spread it evenly with your fingers or the back of a ladle to form a medium-thick dosa. (I have added three mini dosas at a time on tava. You can vary the size of the pancake as desired)
- Drizzle oil around the dosa. Cover it with a lid and cook on medium flame until the bottom becomes golden brown.
- Flip and cook on another side for another one or two minutes until it becomes light golden in color. Drizzle oil around the edges if needed.
- Repeat the process for the remaining batter.
- The Banana dosa is ready. Serve hot with butter, ghee, or honey, and enjoy.
Video
Notes
- Vary the amount of sweetness based on the sweetness of the banana.
- You can skip green chilies and ginger if making for kids.
- The amount of water will vary based on the moisture content in the banana.
- Leftover batter can be stored in the refrigerator for a day. Give batter and good mix before cooking dosa.
- Leftover cooked dosa can be stored in the fridge in an airtight container for 2 to 3 days. Reheat in the microwave or skillet.
- I have shared the video on how zucchini semolina dosa is made with the same ingredients.
Nutrition
Rava Banana Dosa Recipe
Banana dosa is crisp on the outside and soft and chewy on the inside. It is prepared using ripe bananas and semolina (suji rava or durum wheat) as the main ingredients.
You just have to mash and mix banana with semolina, coconut, and other ingredients to make a batter, which takes less than 5 minutes, and then cook the dosa. No fermentation or grinding is required to make this quick, instant dosa. For wheat version, check our quick banana whole wheat flour pancakes.
This style of banana dosa is called rulava bakri in konknai, rava thalippeth in marathi, balehannina dose in Kannada.
Since semolina is allowed during fasting in Konkani cuisine, it is prepared mainly during fasting, ups, and vrat days. We prepare this for morning breakfast, kids' lunchbox, and even as an after-school snack. One of the best ways to use those ripe bananas.
You can also try this dosa with other vegetables like cucumber, pumpkin, and zucchini. Check out our recipes for Cucumber suji dosa, Pumpkin semolina dosa ( Indian style pancakes), Zucchini pancakes.
Ingredients
Banana: Use ripe and sweet bananas for the best flavors.
Semolina: Just enough to hold the batter.
Green chilies and ginger: for flavor.
Sweetness: To balance the spiciness of green chilies.
Coconut: Makes your dosa soft and flavorful.
Check out the full list of ingredients in the recipe card.
Step-by-step instructions
Make the batter
- Peel and mash the banana in a bowl. Add coconut, sugar, salt, ginger, green chilies, and coriander leaves, and mix well.
- Add semolina (sooji rava) and mix.
- Add water little by little till you can hold the batter together and are able to spread it on the pan.
- The batter should be thick. Let this batter rest for 3 to 5 minutes.
How to cook banana dosa?
- Heat a non-stick pan on medium heat.
- Once the pan is hot, add a ladle full of batter and spread it evenly with your fingers or the back of a ladle to form a medium-thick dosa. (I have added three mini dosas at a time on tava. You can vary the size of the pancake as desired)
- Drizzle oil around the dosa. Cover it with a lid and cook on medium flame until the bottom becomes golden brown.
- Flip and cook on another side for another one or two minutes until it becomes light golden in color. Drizzle oil around the edges if needed.
- Repeat the process for the remaining batter.
- The Banana dosa is ready. Serve hot with butter, ghee, or honey, and enjoy.
Tips
- Vary the amount of sweetness based on the sweetness of the banana.
- You can skip green chilies and ginger if making for kids.
- The amount of water will vary based on the moisture content in the banana.
- Leftover batter can be stored in the refrigerator for a day. Give batter and good mix before cooking dosa.
- Leftover cooked dosa can be stored in the fridge in an airtight container for 2 to 3 days. Reheat in the microwave or skillet.
More recipes to try with ripe banana
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Note: We originally posted this vegan Instant banana dosa recipe in June 2016. It has now been modified in Jan 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.
swati paathak
I love this banana dosa my mom makes!! Such a nice homey and comfort food !!
Kushi
Thank you swathi 🙂
swati paathak
Nice looks delicious....I love this banana dosa my mom makes!!