Savory Raw Banana Pancakes
- Total Time: 23 minutes
- Yield: 2 servings 1x
Description
These savory raw banana pancakes, inspired by the traditional Rajasthani Cheela, combine chickpea flour and grated banana for a unique and flavorful snack.
Ingredients
- 1 cup (240 ml) grated raw banana
- 1/2 cup (120 ml) chickpea flour (besan)
- 1/4 cup (60 ml) chopped coriander leaves
- 1 tbsp yogurt/curd
- 2 green chilies, chopped
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala (optional)
- Salt, to taste
- Water, as required
- Oil, for cooking
Instructions
- Peel and grate the raw banana into a bowl. Add 1 tbsp of yogurt/curd to prevent the banana from browning and mix well.
- Add the chickpea flour, chopped coriander leaves, green chilies, turmeric powder, garam masala, and salt to the bowl. Mix all the ingredients thoroughly.
- Gradually add water to the mixture to form a batter with a consistency similar to pancake batter.
- Heat a non-stick pan over medium heat and lightly grease it with oil.
- Pour a ladleful of batter onto the pan and spread it into a circle. Cook for 2 minutes on one side until the edges start to lift and the bottom is golden brown.
- Flip the pancake and cook for another 2 minutes on the other side until golden brown and cooked through.
- Repeat the process with the remaining batter, greasing the pan as needed.
- Serve the pancakes hot with chutney or yogurt.
Notes
- To prevent the banana from browning, mix it immediately with yogurt.
- Adjust the spice level by varying the amount of green chilies.
- These pancakes are best served hot with a side of chutney or yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Snack
- Cuisine: Indian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 3
- Carbohydrates: 25
- Fiber: 4
- Protein: 5
- Cholesterol: 5
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Frequently Asked Questions
Why are raw (unripe) bananas used instead of ripe bananas?
Raw, unripe bananas are starchy and savory rather than sweet — they provide the bulk alongside 1/2 cup of chickpea flour. Using ripe bananas would make the pancakes sweet and change the dish entirely from this savory Rajasthani-style cheela.
What does the yogurt do in this recipe?
The recipe adds 1 tbsp of yogurt immediately after grating the raw banana, and the notes explain this prevents the banana from browning. It also contributes a slight tang to the batter alongside the chickpea flour.
How thin should the batter be, and what is the visual cue for flipping?
Gradually add water until the batter reaches a consistency similar to regular pancake batter. On medium heat, cook each side for 2 minutes — flip when the edges start to lift and the bottom is golden brown. 
Sorry, how is that RAW if it’s cooked on griddle?
Mils
Can I use green banana flour instead of raw banana??
@Selina, I used unripe green banana in this recipe.
Hi S! Do you use ripe banana or green banana? we have a similar recipe from Mauritius, but would like to try this version too! x