Balehannu Dose|Banana Dosai


For the second day of the mega marathon, I have the Balehannu Dose or the banana dosai. Thanks to this marathon, I discovered the amazing variety of dosais made in Karnataka. I have been consciously trying out more local food since I moved back to Bangalore two years ago but my dose knowledge was kind of restricted to the classic Benne Dose. But as I was researching for this marathon, I discovered so many types and varieties of doses that I am absolutely astounded.

This dose does not need any lentils. It is a mix of idli rice, flattened rice (aval) and a banana. I was quite intrigued by this and thought of trying it immediately. The daughter loves it and calls it yummy pancake. There is another version using jaggery but since I ran out of jaggery, I picked this one which does not need it. It is so beautifully soft and melt in your mouth consistency. Do try it.


Recipe from here

Makes 5-6 small dose


1/2 cup Idli Rice

1/3 cup Aval / Poha / Flattened Rice

1/2 tsp Fenugreek seeds

1 large banana





  • Soak the rice, poha and fenugreek seeds in water for 3-4 hours
  • Drain the water and add the banana
  • Grind together to form a thick batter
  • Let the batter ferment in a warm place for 7-8 hours
  • Add salt and water to make the batter to a regular dosa batter
  • Heat a tava and once it is hot, pour a ladle full of batter on it
  • Spread it slightly and add drops of oil along the edge of the dose
  • After a minute, use a steel spatula to disengage the dose from the tava and turn it over
  • Reduce the flame to low and let it cook for less than a minute
  • Take it off the heat and repeat the process for the rest of the batter
  • Serve warm with some jaggery or butter
  • Enjoy!




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

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