Banana Flower Usuli | How to make Banana Flower Usuli

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By Krithika Chandrasekaran
Created on 20th May 2016
  • Banana Flower Usuli, How to make Banana Flower Usuli
Banana Flower Usuliby Krithika Chandrasekaran
  • Banana Flower Usuli | How to make Banana Flower Usuli (5 likes)

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    Rate It!
  • By Krithika Chandrasekaran
    Created on 20th May 2016

About Banana Flower Usuli

BANANA FLOWER is filled with innumerable goodness factors. In fact words aren't enough to describe the uses and benefits of the Banana Tree as a whole!!

Banana Flower Usuli is a delicious dish which is liked by people of all age groups. Banana Flower Usuli by Krithika Chandrasekaran has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Banana Flower Usuli at many restaurants and you can also prepare this at home. This authentic and mouthwatering Banana Flower Usuli takes 30 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Banana Flower Usuli is a good option for you. The flavour of Banana Flower Usuli is tempting and you will enjoy each bite of this. Try this Banana Flower Usuli on weekends and impress your family and friends. You can comment and rate the Banana Flower Usuli recipe on the page below.

  • Prep Time30mins
  • Cook Time30mins
  • Serves4People

Video for key ingredients

  • How to make Idli/Dosa Batter

Banana Flower Usuli

Ingredients to make Banana Flower Usuli

  • Banana Flower - 1 medium
  • Buttermilk - enough to soak the banana flower
  • Toor Dal (split pigeon peas) - 1 cup
  • Chana Dal (Bengal gram) - 1 tbsp
  • Dry red chilies - 2
  • Hing (Asafoetida) powder - 1/2 tsp
  • Salt to taste
  • Oil - 4 to 5 tbsps
  • Rai (Mustard seeds) - 1 tsp
  • Urad dal (split black gram) - 1 tsp

How to make Banana Flower Usuli

  1. Separate the florets from the main banana flower and remove the stem from the middle. Chop the florets and soak them overnight in buttermilk.
  2. Wash the chopped florets in clean water and drain. Cook using a pinch haldi and little salt till soft.
  3. Wash and soak the Toor dal and Chana dal for about 30 minutes. Drain and leave in a colander or sieve.
  4. In a mixer, blend the drained dals, red chilies, salt and hing. Use very little water, say about 1-2 tbsps and grind to a coarse paste (fine semolina/rawa consistency)
  5. Spread this mixture on a steamer/Idli plate, make little gaps in between to allow even cooking and steam cook for about 15-20 minutes.
  6. Remove the cooked dal, spread it on to a wide plate and let cool. Once down to room temperature, lightly crumble using hands to prevent any lump formation.
  7. Heat oil in a pan and add the urad dal, followed by rai. Once rai splutters, add the cooked dal and mix well to let the oil coat the lentils all through and cook evenly, for 5 to 7 minutes. Again, make sure no lumps are visible.
  8. Now add the cooked banana flowers and mix well. Check for salt, and let cook for about 4 to 5 minutes more. Remove and serve hot.
My Tip: A neat trick is to give the steamed lentils a very quick run in the mixer, just 2 quick turns with the whipper button, which will help break down the dal clusters formed during the steaming.

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