Step by step guide

Making of the Dadna

Make dadna batter

1. In a bowl take 1 cup of regular rice or dosa rice or idli rice and 1 teaspoon fenugreek seeds (mente or methi seeds). Please note that the rice shown in below picture is regular rice which is slightly brown, i.e. unpolished rice. Most of the Havyaka household uses unpolished rice.

2. Rinse the rice and fenugreek seeds (mente or methi seeds) together a couple of times or until it is clean and soak in water. Cover with a lid and keep it for 3 to 4 hours.

3. After 3 to 4 hours, drain all the water and add the soaked ingredients to a grinder or mixer or blender. Add 1 teaspoon cumin seeds (jeerige or jeera).

4. Add 3/4 cup water or as required and grind to a smooth consistency of the batter. Slightly coarse is fine. But it should not be like rava.

5. Take the batter in a large bowl. Cover the bowl and allow fermenting overnight.

6. In the morning or before making dadna, peel 4 to 5 large or medium ripe bananas and cut them to pieces.

7. Add the banana pieces to a mixer or blender and grind to a smooth consistency. You can mash bananas using a masher but there should not be any lumps or pieces left.

8. Now add banana puree to fermented rice batter. Add 2 teaspoon jaggery or as required and salt as required.

9. Mix very well.

Make delicious dadna

10. Heat an iron tawa or skillet. When the tawa becomes hot, spread 4 to 5 drops of oil all over the tawa evenly with a chutti (chutti is a piece of banana leaf folded and tied at one end.) or with a spoon or with a spatula.

It is not necessary to spread oil for every dadna you are making. But at least a drop of oil should be spread intermittently, say after making 2 or 3 dadna. Otherwise dadna will stick to the tawa.

Keep the heat on low to medium flame depending on the thickness of the tawa.

11. Now take the batter in a spoon or ladle and pour it on the tawa. Spread the batter just slightly to form small dadna or pancake.
You can make 1 or 2 or 3 pancakes at a time as per the size of the tawa.

12. Cook the banana dadna on low to medium heat. Cook till the base is golden brown. You can even cover the dadna with a lid so that the dadna will get cooked faster and from the bottom.

13. When you see the batter on the top is almost cooked, use a spatula or turner to carefully flip the banana dadna and cook the top side for a minute or until this side is golden brown as well.

14. Remove and serve hot, fluffy dadna with fresh ghee. You can eat them plain as-is if you are a vegan.

Make all the banana dadna in the same way with the remaining batter.