Small Ottada with Banana
Lunch • India
How to Make Small Ottada with Banana (Traditional & Healthy Version)
Small Ottada with Banana is a beloved traditional snack from Kerala, South India. This wholesome dish combines the earthy flavor of whole wheat flour (atta) with the natural sweetness of ripe banana (nendran), making it a nutritious and satisfying meal. Traditionally, ottada is cooked on a banana leaf over a hot tawa, infusing the snack with a subtle, smoky aroma that is truly unique to Kerala’s cuisine. Ottada is often enjoyed during Onam and Vishu festivals, reflecting Kerala’s deep connection with its agricultural heritage. The use of minimal ingredients and natural sweeteners like jaggery makes this dish a health-conscious choice for lunch or as a filling snack. The soft, mildly sweet interior wrapped in a slightly crisp outer layer offers a delightful contrast in textures. As a vegetarian, fiber-rich dish, Small Ottada with Banana is ideal for those seeking a wholesome, traditional Indian recipe that is easy to prepare and packed with authentic flavors.
Ingredients(for 2 small ottada per serving)
- 1 cup Whole wheat flour (atta)
- 1 large Ripe banana (nendran or robusta, mashed)
- 2 tbsp Jaggery (grated, gur)
- 1/4 cup Fresh grated coconut (nariyal)
- 1/4 tsp Cardamom powder (elaichi)
- a pinch Salt
- as needed Water (to make dough)
- 2 small pieces Banana leaf (washed and greased)
- 1 tsp Ghee (optional, for greasing) - optional
Instructions
- 1
In a mixing bowl, combine atta, a pinch of salt, and enough water to knead into a soft yet firm dough. Cover and set aside for 10 minutes.
10 minutes
Add water gradually to avoid sticky dough.
- 2
Meanwhile, in another bowl, mash the ripe banana thoroughly. Add grated jaggery, fresh grated coconut, and cardamom powder. Mix well to form a sweet filling.
5 minutes
Ensure jaggery is well mixed for even sweetness.
- 3
Divide the dough into 4 equal balls. Roll each ball into a small, thin circle (about 4 inches diameter) on a clean surface.
3 minutes
Dust with a little atta to prevent sticking.
- 4
Place a spoonful of the banana-coconut filling in the center of each circle. Fold the dough over the filling to form a semi-circle and seal the edges by pressing gently.
3 minutes
Seal the edges well to prevent filling from leaking.
Why This Dish is Healthy
This ottada recipe is health-conscious due to its use of whole grains, natural sweeteners, and fresh fruit. It’s low in unhealthy fats and free from processed ingredients, making it suitable for weight management and heart health. The slow-release carbohydrates from atta and banana help maintain stable blood sugar levels, while the coconut offers beneficial medium-chain triglycerides. It’s an ideal choice for a wholesome, home-cooked Indian lunch.
Small Ottada with Banana is packed with dietary fiber from whole wheat flour and banana, supporting digestive health and satiety. Bananas contribute potassium, vitamin B6, and natural sugars for sustained energy. The addition of coconut provides healthy fats, while jaggery adds iron and trace minerals. This recipe avoids refined sugar and uses minimal ghee, making it a balanced vegetarian option ideal for calorie-conscious eaters.
Pro Tips
- 💡Ensure banana leaf is fresh and properly greased for easy unwrapping.
- 💡Mash banana thoroughly for a smooth, even filling.
- 💡Cook on low heat to prevent burning and ensure even cooking inside.
Storage & Serving
Store cooled ottada in an airtight container for up to 1 day at room temperature. For longer storage, refrigerate for up to 2 days and reheat on tawa before serving. Best enjoyed fresh.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
