Legend says that a tiny fragment from the Sanjeevani mountain that Lord Hanuman carried fell down to become the Sirumalai hill. Located 40 Kms from Dindigul, it is famous for the fast dissappearing Sirumalai Vazhaipazham (banana). I head to the local market, talk to the farmers and pick up a nice bunch of Sirumalai bananas and head to a farm in Nattham (a small town near Dindigul) to make sirumalai banana dosais. The best part of this shoot was interacting with kids from the Nattham village . At the end of the shoot, the kids got so close to me that I had a tough time saying goodbye. In a way, I am glad I got to involve kids in the shoot. Hopefully, they get inspired to start their own restaurant or be a chef or a food traveler someday. Who knows?
Here’s what you need:
• Whole wheat flour – 1 cup
• Rice flour – 1 cup
• Ripe bananas – 4-5 nos
• Ghee – 1/2 cup
• Raisins – 2 tbsp
• Cashewnuts – 2tbsp
• Powdered jaggery – 4-5 tbsp
• Peel and mash bananas in a bowl. Do not mash finely, leave lumps.
• Once mashed, add the wheat flour, rice flour, ghee, jaggery, cashew and raisins
• Mix well to a thick consistency. Add water or milk to dilute the batter if needed
• The batter consistency should be thicker than normal dosai/idly batter
• Heat tava spreading ghee on it
• Scoop out small portions using a tablespoon of the batter on the tava and spread into small dosais
• Pour ghee over the dosais and cook till golden brown on both sides
• I used whole wheat flour to give this a healthy twist. You could use all purpose flour (maida)
• If you use all purpose flour instead of wheat, you may get a more chewy tasting dosai
• The ghee is what makes the dosais delectable. So go ahead. It’s OK to indulge in these golden wonders once in a way! 😉
Here’s the video of the recipe with the kids cooking with me.
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