Minimal Banana Thincakes

Minimal Banana thincakes are super easy and delicious to make.

It is traditionally called as Vazhapazha dosai in Tamil language. We usually make them with White flour, mashed banana and jaggery(Indian sweetener), spiced with cardamom and is served as an evening snack. For that reason, it wasn’t a regularly made in my home.

Banana thincakes in plate at brainsandbeans dot com

With the time and people I deciding to eat healthier, switching to wheat flour from white has made this my favourite breakfast (or dinner) and a default destination for ripe bananas in my house.

I have decided to call this thincakes because it neither comes under the characteristics of a Dosai(Indian rice flour pancake) nor Pancakes. Meaning, they are neither spread thin like a Dosai nor left alone in a pan like pancakes.

Cardamom powder is omitted because I was spiking my breakfast a lot with it these days and the flavours are over powering.

Too much of anything is good for nothing.

Cardamom looks so small but adds such aroma and flavour to any dish.

Banana thincakes are chewy because gluten is activated by whisking the batter well at the early stage of making it. To achieve that, make a paste by gradually adding water and when every ingredient comes together whisk the mixture(paste-thick) well for a minute or so and then proceed to add remaining water.

The advantage of whisking is that the recipe doesn’t need oil. Oil can be added for the first thincake if one desires. Simply drizzle around the perimeter of the thincakes.

Important thing to remember is the batter consistency. It should be thicker than ordinary dosai batter so that it obeys at our whim and fancy. We don’t want it to make it’s own shape.*winky face*

Here’s the recipe!

Minimal Banana Thincakes

Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 Thincakes


1 Cup Wheat flour
1/4 Cup grated jaggery
1 large banana ripened
1/2 Cup Water for the batter
1/8 Cup Water to make jaggery solution
A pinch of salt
Garnish option


Banana thincakes flour and jaggery at brainsandbeans dot com

  1. Dissolve jaggery in 1/8 of water and filter to remove dirt. Mash a large banana thoroughly in a plate with the help of a fork.
  2. Combined wheat flour, salt, liquid jaggery, mashed banana and water. Whisk well by adding water in portions, to form a batter.
  3. Heat a Tava on medium flame, hot enough to sizzle drops of water. Pour the prepared batter, spread a little to form round shape.
  4. Flip over once the batter on top is set and cook the other side for few minutes til little brown spots appear on the bottom of the cakes. Check by lifting the ends with a spatula.
  5. Transfer to a plate, drizzle some honey on top and serve hot.


  • Cardamom powder can be added if one desires.
  • Drizzle oil (around the thincakes) while cooking if not activating gluten in the batter. Read the passage to learn how to activate gluten.
  • Always add water in portions to control the batter consistency. It should be thicker than normal Dosai batter.

What do you think of this recipe? Write your comments below!

Looking for savoury breakfast option? Get the recipes of Dry Idli upma and Masala oats.

Want to have a healthy body along with healthy food habits? Check out my Working out at home for Indian Women, an elaborate starter guide here.

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