Banana dadna
By Leena Hegde, Puttanamane
Banana Dadna or Banana Dose (Dadna belongs to Dosa family) is a sweet and soft pancake. In addition to ripe bananas, ground rice batter and jaggery is used to make this Dadna or pancake. Jaggery is a natural sweetener made from sugarcane juice. (To see how jaggery is made, go to main menu > Photo gallery > Agriculture > Aalemane)
Though any banana variety would serve the purpose, bood bale, a banana variety used in this recipe is best suited for making banana dadna.
As it is not good to keep mashed or cut bananas for a longer period, the rice batter is fermented overnight and banana puree is added in the morning just before making dadna. If you are making it for evening snack, grind rice and bananas together before 2 hours of your snack time.
Nevertheless, these pancakes are so tasty with mild aroma of cumin seeds and can be enjoyed as fresh breakfast or snack or dinner.
Though any banana variety would serve the purpose, bood bale, a banana variety used in this recipe is best suited for making banana dadna.
As it is not good to keep mashed or cut bananas for a longer period, the rice batter is fermented overnight and banana puree is added in the morning just before making dadna. If you are making it for evening snack, grind rice and bananas together before 2 hours of your snack time.
Nevertheless, these pancakes are so tasty with mild aroma of cumin seeds and can be enjoyed as fresh breakfast or snack or dinner.
Prep time
9 hrs
Cook time
30 mins
Cool off time
0
Total time
9 hrs 30 mins
Course
Breakfast
Diet
Vegan, Vegetarian
Difficulty level
Easy
Servings
10 Dadna
Ingredients
- 1 cup or about 200 grams regular rice or dosa rice
- 4 to 5 finely ripe large or medium bananas
- 2 teaspoon jaggery or as required
- 1 teaspoon fenugreek seeds (mente or methi seeds)
- 1 teaspoon cumin seeds (jeerige or jeera)
- Salt as required
- Water as required for soaking and grinding
Cookware / Utensils
- Grinder or mixer-grinder
- Large bowl
- Spoon
- Tawa
- Spatula or turner
Instructions
Instructions
Make dadna batter
- In a bowl take 1 cup of regular rice or dosa rice or idli rice and 1 teaspoon fenugreek seeds (mente or methi seeds).
- Rinse the rice and fenugreek seeds (mente or methi seeds) together a couple of times or until it is clean and soak in water. Cover with a lid and keep it for 3 to 4 hours.
- After 3 to 4 hours, drain all the water and add the soaked ingredients to a grinder or mixer or blender. Add 1 teaspoon cumin seeds (jeerige or jeera).
- Add 3/4 cup water or as required and grind to a smooth consistency of the batter. Slightly coarse is fine. But it should not be like rava.
- Take the batter in a large bowl. Cover and allow fermenting overnight.
- In the morning or before making dadna, peel 4 to 5 large or medium ripe bananas and cut them to pieces.
- Add the banana pieces to a mixer or blender and grind to a smooth consistency. You can mash bananas using a masher but there should not be any lumps or pieces left.
- Now add banana puree to fermented rice batter. Add 2 teaspoon jaggery or as required and salt as required.
- Mix very well.
Make delicious dadna
- Heat an iron tawa or skillet. When the tawa becomes hot, spread 4 to 5 drops of oil all over the tawa evenly with a chutti(chutti is a piece of banana leaf folded and tied at one end.) or with a spoon or with a spatula.
- Now take the batter in a spoon or ladle and pour it on the tawa. Spread the batter just slightly to form small dadna or pancake.
- Cook the banana dadna on low to medium heat. Cook till the base is golden brown.
- When you see the batter on the top is almost cooked, use a spatula or turner to carefully flip the banana dadna and cook the top side for a minute or until this side is golden brown as well.
- Remove and serve hot, fluffy Dadna with fresh ghee. You can eat them plain as-is if you are a vegan.
Step by step guide
Making of the Dadna
Make dadna batter
1. In a bowl take 1 cup of regular rice or dosa rice or idli rice and 1 teaspoon fenugreek seeds (mente or methi seeds). Please note that the rice shown in below picture is regular rice which is slightly brown, i.e. unpolished rice. Most of the Havyaka household uses unpolished rice.
2. Rinse the rice and fenugreek seeds (mente or methi seeds) together a couple of times or until it is clean and soak in water. Cover with a lid and keep it for 3 to 4 hours.
3. After 3 to 4 hours, drain all the water and add the soaked ingredients to a grinder or mixer or blender. Add 1 teaspoon cumin seeds (jeerige or jeera).
4. Add 3/4 cup water or as required and grind to a smooth consistency of the batter. Slightly coarse is fine. But it should not be like rava.
5. Take the batter in a large bowl. Cover the bowl and allow fermenting overnight.
6. In the morning or before making dadna, peel 4 to 5 large or medium ripe bananas and cut them to pieces.
7. Add the banana pieces to a mixer or blender and grind to a smooth consistency. You can mash bananas using a masher but there should not be any lumps or pieces left.
8. Now add banana puree to fermented rice batter. Add 2 teaspoon jaggery or as required and salt as required.
9. Mix very well.
Make delicious dadna
10. Heat an iron tawa or skillet. When the tawa becomes hot, spread 4 to 5 drops of oil all over the tawa evenly with a chutti (chutti is a piece of banana leaf folded and tied at one end.) or with a spoon or with a spatula.
It is not necessary to spread oil for every dadna you are making. But at least a drop of oil should be spread intermittently, say after making 2 or 3 dadna. Otherwise dadna will stick to the tawa.
Keep the heat on low to medium flame depending on the thickness of the tawa.
11. Now take the batter in a spoon or ladle and pour it on the tawa. Spread the batter just slightly to form small dadna or pancake.
You can make 1 or 2 or 3 pancakes at a time as per the size of the tawa.
12. Cook the banana dadna on low to medium heat. Cook till the base is golden brown. You can even cover the dadna with a lid so that the dadna will get cooked faster and from the bottom.
13. When you see the batter on the top is almost cooked, use a spatula or turner to carefully flip the banana dadna and cook the top side for a minute or until this side is golden brown as well.
14. Remove and serve hot, fluffy dadna with fresh ghee. You can eat them plain as-is if you are a vegan.
Make all the banana dadna in the same way with the remaining batter.
Notes
- If you are using overripe bananas, please make sure to remove black or brown spots if there are any.
- Use fresh and cleaned fenugreek (mente or methi) and cumin (jeerige or jeera) seeds.
- Add water in parts and as required when grinding rice.
- Dadna batter should be of medium consistency. Not thin or not thick. If your batter is thick, then add some water to get the right consistency. If the batter is thin, mash and add an extra banana.
- You can add jaggery as per your taste or you can skip jaggery altogether if bananas are very sweet.
- Banana dadna cannot be made instantly as the ground rice batter takes time to settle. Even if you grind rice with bananas, batter should be kept aside at least for 2 hours in summer and about 3 hours or longer in winter and monsoon before making dadna.
- Dadna batter (ground rice batter mixed with banana puree) cannot be kept for long hours as banana makes batter to turn dark, prepare the batter only in required quantity.
