Gone are the carefree weekends, when we woke up several hours after sunrise, ate lunch @ 3-4 pm in the afternoon, shopped till we dropped at the mall and watched back to back movies till wee hours in the morning. I always thought losing all this freedom after having a baby would bother me. But believe me motherhood changes life for the better and I feel like I could give up anything for my little angel. These days our weekend mornings are busier than ever and much more hectic than weekdays. A lot of time is spent cooking, feeding, diapering, bathing , playing with Swara and also dealing with stuffy noses, teething, tummy problems etc from time to time. This leaves me very little time to cook. So I love whoever invented the Saturday brunch concept…skip the breakfast and have an early lunch :-).
I had these bananas sitting in the fruit basket since last week and wanted to put them to good use before they went bad. Fruits have a very bad destiny when they end up in our house:-(. Both D and I are not very fond of fruits. So, last Saturday, I made these sweet and spicy banana dosas for brunch. It does require some prep work ahead of time like our regular fermented traditional dosas. I soaked the rice and urad dal on Thursday morning and got the batter ready for fermentation by Thursday evening. Its pretty cold in this part of the world and it takes at least a couple of days for fermentation. I served these with coconut chutney, but from my internet research it appears that most people have these with honey. They turned out pretty good.
1 cup rice
1/4 cup urad dal
2 pinches fenugreek/ methi seeds
2 finely chopped green chillies
3-4 tbsps finely chopped cilantro
1 teaspoon sugar
salt to taste
ghee/ butter for frying
1. Soak the rice, urad dal and fenugreek seeds overnight.
2. Drain and grind to a fine paste with some warm water.
3. The dosa mixture should be quite thick. Add salt to taste and set the batter aside for fermentation.
4. Mash the bananas. Add to the fermented dosa batter. Add the green chillies and sugar.
5. Grease a non-stick frying pan with a little butter or ghee and heat.
6. Spread the mixture in small rounds about 2" diameter. Put a little ghee around the sides of the rounds and cook for a few minutes.
7. Turn and cook again.
8. Serve hot with coconut chutney or honey