Did you know that overripe bananas with black spots have more nutritive value and more antioxidants than the yellow spotless ones? Overripe bananas are difficult to eat as is, but they are easier to cook, especially smoothies. Here is a pancake that you can make with overripe bananas. Kids are going to love this one. Some not-so-small kids will love it too. 🙂 The below recipe makes four 3-inch size uthappams.
Ripe Banana – 1
Rice flour – 2 tbsp
Wheat/Maida – 2 tbsp
Cardamom powder – 1 pinch
Milk – 1/2 cup
Raisins – 5-6
Cashew nuts – 5-6
Ghee (for cooking) – 4 tsp (1 tsp per uthappam)
Cut the ripe banana into pieces. Add rice flour and wheat flour/maida, cardamon powder, and milk to the cut bananas and mash.
Add milk in small quantities until you get a smooth paste. Add raisins and broken cashew nuts.
Heat a non-stick pan. Pour spoonfuls of batter into small uthappams. Pour a teaspoon ghee per piece.
When the sides start turning crisp, carefully flip and cook the other side. Ensure that you cook in slow fire, otherwise the uthappam will break. Cook both sides until golden brown.
Banana uthappam can be served plain, just off the pan, hot and crisp. You may pour honey or caramelized jaggery/sugar on it.
I added a drop of jackfruit jam to my uthappam – the best combo ever!
The source of this recipe is: http://anudinam.org/2013/10/03/banana-dosa/