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.
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*