Banana Raita
Lunch • India
How to Make Banana Raita (Traditional & Healthy Version)
Banana Raita is a classic North Indian side dish that brings together the natural sweetness of ripe bananas (kela) and the cooling effect of creamy dahi (curd/yogurt), finished with subtle Indian spices. Popular in states like Uttar Pradesh and Punjab, this refreshing raita is a staple during hot summer lunches, especially when served alongside rice, pulao, or paratha. The combination of sweet and savory makes Banana Raita a unique addition to Indian thalis, providing balance and soothing the palate after spicy curries. Often prepared during festivals like Holi and Navratri, Banana Raita is loved for its simplicity and nourishing qualities. The dish is especially significant during fasting periods (vrat) when easy-to-digest and sattvic foods are preferred. With minimal ingredients and quick preparation, Banana Raita is an ideal lunch option for busy weekdays, family gatherings, or as a cooling accompaniment during festive feasts. Its creamy texture and mild flavors make it a favorite among children and adults alike, and its health benefits make it a must-try for anyone tracking their calories or seeking healthy vegetarian Indian recipes.
Ingredients(for 1 small katori (~100g) per serving)
- 2 medium Ripe bananas (kela) (peeled and diced)
- 1 cup Dahi (curd/yogurt) (fresh, homemade preferred)
- 1/2 tsp Roasted cumin powder (bhuna jeera)
- 1/4 tsp Black salt (kala namak)
- to taste Salt
- 1 small Green chili (finely chopped (optional)) - optional
- 1 tbsp Fresh coriander leaves (dhaniya) (finely chopped)
- 1/2 tsp Sugar or honey (optional, adjust to taste) - optional
- 1/4 tsp Chaat masala (for garnish (optional)) - optional
Instructions
- 1
Peel and dice the ripe bananas into small, bite-sized pieces. Place them in a mixing bowl.
2 minutes
Use slightly firm bananas for best texture.
- 2
In a separate bowl, whisk the dahi until smooth and creamy. If the curd is thick, add 1-2 tablespoons of water to adjust consistency.
3 minutes
Use homemade dahi for natural probiotics.
- 3
Add the diced bananas to the whisked dahi. Mix gently to avoid mashing the fruit.
2 minutes
Fold in the bananas to preserve their shape.
- 4
Sprinkle roasted cumin powder, black salt, regular salt, and (if using) chopped green chili over the mixture. Add sugar or honey if you prefer a sweeter taste.
2 minutes
Roast cumin seeds on a tawa and grind for fresh flavor.
Why This Dish is Healthy
This dish is a wholesome, low-calorie option perfect for calorie trackers and health-conscious eaters. Bananas provide quick energy and essential nutrients, while dahi supports gut health and immunity. The absence of oil and processed ingredients makes Banana Raita an ideal choice for those managing weight, blood sugar, or seeking to eat clean, vegetarian meals without compromising on taste.
Banana Raita is naturally low in fat and provides a healthy dose of dietary fiber, potassium, and vitamin C from the bananas. Dahi offers protein, calcium, and gut-friendly probiotics which aid digestion. The addition of cumin and black salt boosts metabolism and supports electrolyte balance. This raita contains minimal added sugar and no frying, making it suitable for heart-healthy diets. It’s also gluten-free and can be adapted for vegan diets by using plant-based yogurt.
Pro Tips
- 💡Tip 1: Use just-ripe bananas for the best balance of sweetness and texture.
- 💡Tip 2: Always roast and grind cumin seeds fresh for maximum aroma.
- 💡Tip 3: Add a small pinch of black pepper for extra digestive benefits.
Storage & Serving
Store Banana Raita in an airtight container in the refrigerator. Best consumed within 12 hours as bananas can oxidize and curd may turn sour. Avoid freezing.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 90.0 kcal |
