Banana coconut and semolina steamed cakes
Lalkila Kitchen · Breakfast · Snacks · Vegetarian · Contemporary cooking
Ripe banana makes these small steamed cakes a sweet option beside the savoury dishes in Lalkila Kitchen. They use a semolina mixture rather than a fermented rice batter. Their softness depends on the fruit and batter consistency, so check the centres before removing them from the steamer.
Ingredients
- 3 ripe bananas, peeled and mashed
- 3/4 cup semolina
- 4 tablespoons grated coconut
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon sugar, or less to taste
- A pinch of salt
- 1 teaspoon ghee, plus a little for greasing
- Up to 1 cup water, added gradually
Method
- Gently roast semolina in the teaspoon of ghee until fragrant and lightly golden, then cool.
- Combine banana, coconut, semolina, sugar and salt. Add water gradually until thick and spoonable, rather than pouring in the full cup at once. Rest briefly while preparing the steamer.
- Grease idli moulds and bring the steamer water to a simmer. Stir bicarbonate into the batter just before spooning into the moulds, leaving room to expand.
- Steam with the lid closed until the centres are set and a skewer comes out without wet batter. Keep sufficient water below the moulds. Let settle briefly before loosening and serving warm.
Cooking notes
Contains wheat and dairy. Banana size and ripeness change the water needed. These are an unfermented archive variation, not a claim that they share the texture of rice and urad idlis.
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Source and adaptation
Adapted from Banana Idli, Indian Recipes in Joseph Paul's approved archive, PDF pages 2–3; no named author appears on those pages.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.