|Banana republic © Cookaroo|
Left-over bananas and I have a strange relationship. I like the clean non-spotty banana in my cereal and as a Banoffee Pie, but the moment it begins spotting, I get super-excited. You know why? Because I can make some 10,000 things with it. There's banana bread, there's a banana ice cream and of course the old favourite banana muffins, which I will be posting sometime this week (because in my head, I've decided this is going to be Banana-week!)
Sometime, I move them into the fridge to check a week later, on how black they have turned so that I can freeze them. And as if that's not bad enough, I even get my mother to freeze bananas, so that every couple of months, I get this mammoth supply of over-ripe frozen bananas, that are thrown in everything.
But the Banana Dosa, is a new one for me. Not eating it, but making it. And it only festered in my mind, when we were at the South Indian Food Festival last week. Because it brought back a memory. Of eating midnight feasts at Dakshin, at the Park Sheraton in Chennai. Of weddings at Park Sheraton.
We'd all sit down, and the thalis would be brought out, steaming hot vadas, glasses of mor or rasam, depending on the season (Ok, I'm kidding, Chennai never gets cold), vadams and banana dosas. Mini, hot, steaming never-ending pieces of delicious banana dripping with ghee. Oh heaven. In fact even when the dosas or the appams would be brought out, I'd prefer to eat a some of that banana dosa. Or when the dessert could be brought, I'd ask for another helping for the banana dosa.
The thing is, I've forgotten what they were called. In fact I even asked a friend whether he remembered the name. Bottomline is that they were so delicious, that even after so many years, I set out to recreate them.
The first time I made them, two days ago, I made only six and I really felt I could have popped in a few more. This morning, while I was contemplating what I should make for breakfast, the husband asked for them. So I'm going to take that he liked them too.
This is a great way to use up ripe bananas and can be enjoyed cold, hot and at room temperature. The cardamom adds a nice scent to the whole thing, and frankly the South Indian in me, can't resist a bit of cardamom with bananas.
|Going bananas © Cookaroo|
Cardamom-scented Banana Dosa
Makes 9 mini dosas
3 ripe bananas
1/4 cup sugar
6 cardamom pods, crushed
1/4 cup rice flour
1/4 whole wheat flour
2-4 tblsps milk
1/4 cup raisins
Ghee for frying
1. Peel and mash the bananas with some sugar in a bowl. Make sure you mash it till its so mushy, that looks almost inedible.
2. Crush the cardamoms, add it to the mix. Add rice flour, whole wheat flour, raisins and milk. Mix well. Keep aside for 10 minutes (or up to 2 hours).
3. Heat a flat pan, coat it well with ghee and pour little pancakes of this banana batter. Cook on low flame till both sides brown and it's cooked through in the middle.
4. Serve with a sprinkling of crushed cardamom and some icing sugar.
I'm sending this for Prathibha aka Cook-ezee's event the EP Series - Herbs and Spices - Basil and Cardamom which she is hosting for Julie at Erivum Puliyum.
And to Patty's Weekly Story on her blog Colours Dekor
And in the meanwhile
|Crescent shaped nomness © Cookaroo|