After the festivals or any poojas, over ripe Bananas are everyone’s headache. When skin of the banana turns black, no one prefers to eat. If you have abundant supply of homegrown bananas, it is a constant headache and we normally make Banana Halwa or Banana preserve if it is in large quantities. If it is very less, I normally prefer Dosas ,Mangalore Buns or plantain upside down cake.
Ingredients:
Dosa rice – 3cups
Methi seeds – 2 tablespoons
Overripe Ripe bananas – 6 – 7
Salt
Eno fruit salt – 1 tsp (optional)
Method:
-Wash Rice along with methi seeds. Soak for 3 to 4 hours and grind into smooth batter by adding chopped banana, salt.
-Keep the consistency as well as ferment like normal dosa batter. It takes anywhere between 8 to 12 hours according to the outside temperature.
-Next day, if you want extra soft dosas, add Eno fruit salt, mix nicely and proceed.
Otherwise, mix the fermented batter and make dosas in hot iron griddle by spreading a tsp of ghee or coconut oil before flipping upside down.
-Serve with your choice of chutney.