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Bale Hannina Chapathi is a Karnataka Rotti made with ripe Banana. Its served as a breakfast or an evening snack along with balehannina rasayana or mango seekarane during mango season.
If you talk about the side dish that’s normally served with this flatbread, its Balehannina rasayana which is ripe banana mashed and mixed with milk and served with this flatbread. This bread is a unique Malnad Style Rotti using the fruit and served with spicy side dish as well. So if overripe bananas get transformed into cakes and muffins, you have another dish you can make.
This rotti is prepared by cooking the ripe banana in jaggery and adding the flour to knead the chapati. Bale Hannina Chapathi surely makes a wonderful snack and stays good for couple of days. So I just warmed it for few seconds before enjoying it again.
As I had mentioned, for this theme, I had picked 4 different subthemes, one being Sweets and these sweet flatbreads are my twist for that theme.
Bale Hannina Chapathi is my choice for B in the A to Z International Flatbread. I had to repeat few more Indian Breads and I hope I can be excused for my enthusiasm. I had couple of other dishes like Batbout and Baleada for B. This rotti turned out the best.
If you are interested to know what’s B for Street Food, Check my other space.
In A to Z International Flatbreads
B for Bale Hannina Chapathi
Step by Step Pictures for making Bale Hannina Chapathi
Bale Hannina Chapathi | How to make Karnataka Banana Rotti
Ingredients Needed:
1 cup Wheat Flour plus as required
1 / 4 cup Coconut grated
1 / 4 cup Jaggery more if needed
2 tsp Ghee
1 /4 cup Water
A Pinch Salt
2 small Banana
A Pinch Cardamom Powder
How to make Banana Rotti
Melt the jaggery and remove impurities. Then add little more water and add the chopped banana pieces to it. Bring to a boil and mash well.
Once the banana is cooked soft, add grated coconut, ghee and cardamom powder, combine everything well. Turn off the heat. Allow to cool.
Add wheat flour to the pan and mix well. Knead till you get a soft chapathi dough. I used around 1 1 / 4 cup wheat flour. Grease with ghee and keep it covered for an hour.
When you are ready to rool, knead again and pinch out balls.
Dust with flour and roll out into a 6 inch discs.
Heat the tawa on medium low heat.
When the tawa is hot, transfer the flatbread and cook on both sides, finally apply ghee and repeat with rest of the dough.
Eat the hot chapathi with ghee.
- 1cup Wheat flour plus as required
- 1 / 4cup Coconut grated
- 1 / 4cup Jaggery more if needed
- 2tsp Ghee
- 1 /4cup Water
- A Pinch Salt
- 2small Banana
- A Pinch Cardamom Powder
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Melt the jaggery and remove impurities. Then add little more water and add the chopped banana pieces to it. Bring to a boil and mash well.
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Once the banana is cooked soft, add grated coconut, ghee and cardamom powder, combine everything well. Turn off the heat. Allow to cool.
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Add wheat flour to the pan and mix well. Knead till you get a soft chapathi dough. I used around 1 1 / 4 cup wheat flour. Grease with ghee and keep it covered for an hour.
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When you are ready to rool, knead again and pinch out balls.
-
Dust with flour and roll out into a 6 inch discs.
-
Heat the tawa on medium low heat.
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When the tawa is hot, transfer the flatbread and cook on both sides, finally apply ghee and repeat with rest of the dough.
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Eat the hot chapathi with ghee.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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