Instant Banana Dosa

Banana dosa is a delightful variation of the traditional South Indian dosa that brings a sweet, fruity flavour. This no fermentation dosa gets ready in 20 mins with ripe bananas, flour, jaggery, cashews and a bit of ghee. If you love quick recipes that tastes great effortlessly, this instant banana dosa is going to become your new favourite.

Made with ripe bananas and a few common pantry ingredients, this banana dosai is a breakfast or snack that’s lightly spiced with cardamom, and super satisfying. Banana dosa can also be packed for kids’ lunch boxes or enjoyed as a cozy teatime snack with chai.

Whether you’re a dosa lover looking for a change or someone who wants to sneak extra fruit into your meal, this banana pancake dosa is simple, fast, and delicious. It requires no fermenting or soaking overnight—just mix, cook, and enjoy within minutes! Plus, it’s versatile enough to serve as a breakfast, afternoon snack, or even a light dessert.

It’s soft, fluffy texture makes it part pancake and part crispy crepe. This instant version skips fermentation, using flours like maida or wheat, rice flour for crisp edges, jaggery, cardamom, and nuts for flavor, making it ready in under 25 minutes. 

Last week I had been to Dakshin, an iconic South Indian restaurant in Chennai, that serves a delicious banana dosa that’s golden, fragrant, and gently sweet. While I enjoyed the entire experience there, I would definitely go back just for this fluffy delight made with multiple banana varieties, cashews, and spices, paired perfectly in their thalis. That perfect soft-fluffy center with crisp edges, amplifies the banana’s richness in every bite.

That’s when I got the idea of recreating the recipe for the blog. I had a brief interaction with staffs working there and got a rough idea of the ingredients used to make these soft and fluffy instant banana dosas. This recipe is a recreation of what I ate there.

This Instant Banana Dosa recipe is a fun, delicious way to start your day or enjoy a sweet snack any time. Its simplicity and wholesome ingredients make it a must-try recipe for dosa fans and banana lovers alike. 

Why you will love this soft and spongy Banana Dosa recipe?

Instant and Easy: No fermentation or waiting time required. Just mix all the ingredients and cook right away. Perfect for busy mornings or last-minute snacks.

Sweet and Nutty Flavor: The ripe bananas bring a natural sweetness, complemented by jaggery powder, aromatic cardamom powder and crunchy cashews for texture.

Crispy and Soft: Thanks to the combination of flours and the right batter consistency, you get a dosa that’s crisp on the edges but tender inside.

Great for Kids and Adults: This dosa is mildly sweet and flavorful, perfect for children and adults alike. A great way to wake up or satisfy your sweet tooth.

Customizable: Except for the ripened bananas, you can tweak the recipe with your preferred flour, nuts, or sweetener according to what you have on hand.

How to make Instant Banana Dosa?

In a mixing bowl, mash the ripe bananas thoroughly until smooth with a few small lumps remaining.

Add maida (or wheat flour), rice flour, cardamom powder, jaggery powder, and a pinch of salt. Mix well to combine all dry ingredients with the bananas.

Gradually add milk little by little, stirring as you go to form a pourable batter. The batter should be slightly thicker than regular dosa batter but not too thick. Should be in pourable consistency.

Stir in the chopped cashew nuts for a crunchy bite in every dosa.

Place a non-stick tawa or flat griddle on medium heat and let it warm up. Add a little ghee and spread it evenly.

Pour a ladleful of batter onto the hot pan.

Drizzle a little ghee around the edges to make it crisp. Cook on medium heat until the edges start to lift and the bottom turns golden brown.

Flip carefully and cook the other side for until golden and cooked through.

Remove from the pan and stack on a plate. Repeat with the remaining batter.

Choose Ripened Bananas: The bananas should be fully ripe with brown spots for natural sweetness and smooth mashing. For the best taste and flavour, use a mix of different varieties of bananas.

Don’t Skip Rice Flour: It adds crisp texture to the dosa edges which balances the softness of the banana batter.

Adjust Batter Consistency: The batter should be thick enough to hold shape but not too thick to spread. Add milk gradually and check.

Moderate Heat: Cook dosas on medium heat so they cook evenly without burning.

Use Ghee for Flavor: Ghee adds aroma and crispness, but you can use oil if preferred.

Add Nuts Last: Stir chopped nuts into the batter just before cooking to maintain crunch.

No Soaking Needed: This recipe requires no soaking or fermenting, making it fast and convenient.

Customize Sweetness: Add jaggery little by little as bananas vary in sweetness. Instead of jaggery, white sugar, brown sugar, maple syrup can be used as well.

Serving Suggestions

With Honey or Maple Syrup: Drizzle for extra sweetness on your plate.

Chutney or Jam: Mild coconut chutney or fruit jams complement the banana flavour well. I have tried this dosa with a tangy tamarind chutney at a restaurant and absolutely loved the combination.

Garnish with Fresh Fruits: Slices of strawberries or chopped nuts on top add freshness and crunch.

Warm Ghee Topping: A spoonful of melted ghee over hot dosas enhances texture and taste.