🥘 BANANA FLOWER PATOLI
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Stir It Slow – Banana Flower Demands Love!
Soak both dals for at least 1 hour to grind coarsely without water.
Use a non-stick or thick pan – it prevents the dal from sticking.
Stir every 2 minutes while roasting to keep the texture crumbly.
Clean banana flower thoroughly and remove the hard middle stem.
Cook the banana flower on low flame to retain flavor and softness.
Finish with grated coconut and coriander for the signature taste.
Step-by-Step Recipe : From Soak to Sizzle – Let the Patoli Magic Begin!
Preparation Time : 30 min Cooking Time : 35min Total Time : 1.05 Hours Servings : 4
PERSONAL NOTE
Banana Flower Patoli has always been a test of patience and heart. The slow roast, the earthy scent of banana flower, and the crunch of dal bring back kitchen memories from my childhood. Every stir feels therapeutic — it’s not just a recipe, it’s a rhythm that connects tradition with taste. When served hot, it carries the warmth of home and the pride of handmade perfection.
INGREDIENTS
- ½ cup Bengal gram (chana dal), soaked 1 hour
- ½ cup toor dal (split pigeon peas), soaked 1 hour
- 3 dried red chillies (soaked)
- ½ tsp turmeric powder
- Salt to taste
For Tempering and Cooking:
- 3 tbsp oil (for tempering) + 3 tbsp oil (later for cooking banana flower)
- ½ tsp mustard seeds
- ½ tsp cumin seeds (jeera)
- 1 tsp urad dal
- 7 garlic cloves, crushed
- A handful of curry leaves
- A pinch of asafoetida (hing)
- 2 cups banana flower (cleaned, chopped, and hard stem removed)
- ¼ cup water
- ¼ cup grated coconut
- A handful of chopped coriander leaves
PREPARATION STEPS
- Grind the Dal Mixture:
In a mixer jar, add soaked Bengal gram, toor dal, soaked red chillies, turmeric, and salt.
Grind without adding water into a coarse mixture and keep aside. -
Prepare the Tempering:
Heat 3 tbsp oil in a non-stick pan.
Add mustard seeds, cumin seeds, urad dal, crushed garlic, curry leaves, and hing.
Fry well until aromatic. -
Add the Ground Dals:
Add the coarsely ground dal mixture and stir continuously every 2 minutes.
Let it absorb all the oil and move freely without sticking.
This takes about 5 minutes. -
Cook the Banana Flower:
Push the dal mixture to the sides, making space in the center.
Add 3 tbsp oil in the center and then add the chopped banana flower.
Pour ¼ cup water along the edges of the dal.
Cover with a lid and cook on low flame for 15 minutes. -
Combine Everything:
Once cooked, mix the banana flower and dal mixture evenly.
Add grated coconut and chopped coriander leaves.
Cook for a few more minutes until the dals are separate and well roasted. -
Serve:
Serve hot with rice or chapati.
This dish requires patience to cook slowly and evenly for the best flavor and texture.
It’s a slow-cooked South Indian recipe where lentils and banana flower combine for a rich, earthy texture and taste – patience gives perfection!
Yes, but the mix of Bengal gram and toor dal gives the best balance of crunch and flavor.
Remove the hard stem and dark outer layers, then chop finely and soak in water with a little buttermilk to avoid darkening.
You can reduce oil, but a little oil helps roast the dal evenly and enhances aroma and texture.
It pairs beautifully with steamed rice, rasam, or even soft chapatis for a wholesome vegetarian meal.
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