Banana flower pancakes – Banana flower, cabbages and moong dal pancakes which is a vegetarian bindaeteoek Indian style. Bindae-tteok is a Korean dish where moong bean is soaked and grind to paste and mixed with few other ingredients like kimchi and meat to make a pancake.
I have marinated cabbages to replace kimchi and used banana flowers instead of meat. This is one of the experiments to replicate a Korean dish in Indian style.
some of the banana flower recipes:
- vazhaipoo-biryani banana flower biryani
- vazhaipoo-kuzhambu-recipe banana flower curry recipe
Banana Flower pancakes – video recipe
Banana Flower pancakes
Bindaettoek indian style
- 2 cups banana flower
- 2 cups cabbages thily sliced
- 1/2 tsp salt
- 1/4 tsp turmeric powder
- 1 tsp chilli powder
- 1 squeeze lemon
- 1 tsp soya sauce
- 1 cup moong dal
- 1/4 cup pearl millet
- 2 cloves garlic
- 1 medium onion sliced
- 1/4 cup coriander leavaes chopped
- 1/2 tsp salt
- 1/2 cup oil
- soak moong dal and pearl millet for an hour.
- clean and soak the banana flowers in lemon water/buttermilk. cut them to half and keep it ready.
- marinate the thinly sliced/grated cabbages with salt, turmeric, chilli powder, lemon and soya sauce. mix and let it marinate for 15-20 minutes.
- drain the soaked moong dal and pearl millet. grind it along with salt and peppercorns.
- grind adding very little water to a coarse paste.
- transfer the batter to a bowl and add prepared banana flower, marinated cabbages, salt, coriander leaves, garlic, onions and mix well.
- heat oil and shallow fry a ladleful of thick batter in an iron skillet. turn sides once golden and cook on both sides on medium heat.
- serve hot with dip of your choice.
How to make Bindaettoek Indian style
Firstly, clean the banana flowers. remove calyx and pistil. break the flowers into half and keep it soaked in water mixed with lemon. otherwise, soak it in buttermilk to avoid the oxidation and darkening of the flowers.
In another bowl, take thinly grated cabbages with salt, chilli powder, soya sauce, turmeric powder, lemon squeeze. Mix everything together and soak them for at least 10-15 minutes, before using. Best if left overnight in the refrigerator.
wash and soak the moong dal and kambu (pearl millet) for an hour. drain the water and grind it with peppercorns and salt to a thick paste adding very little water only if needed.
To this thick batter paste, add soaked cabbages, chopped garlic, sliced onions, chopped banana flowers.
Furthermore, add chopped coriander leaves and salt to taste (remember we have added salt to the batter and cabbage separately). Mix everything together until it becomes combined and a thick batter like dal vada batter.
Heat nearly 1/4 cup oil in a wide pan and drop a ladleful batter into it gently. press the sides to form a circle and let it cook undisturbed until the structure gets firm and one side is golden brown in color. Turn sides gently and cook the other side in medium heat until both sides are well cooked.
serve it hot with dip of your choice and salad to pair with.