Banana idli seldom shows up on restaurant menus, but anyone who’s grown up in a house where steaming idlis are prepared often will tell you that this is an unsung favourite. It is a quiet indulgence - one with softness of the idli, the warm banana fragrance, and a taste that lingers a bit longer than you expect. Most versions include sugar or jaggery to round off the flavour, but that isn’t always necessary. In fact, it’s not even preferred by everyone. Here’s a set of ideas, suggestions, really, on how to make banana idlis without sugar. Every household does it slightly differently, and these ideas are gathered from kitchens that have made small changes to fit their own needs.
Recipe Ideas Without Sugar (That Are Still Sweet)
1. Mashed Banana and Tender Coconut Idli
This idea works best with very ripe bananas, the kind that most people wouldn’t eat raw anymore, but are perfect for steaming. When mixed with bits of tender coconut, the result is soft, naturally sweet, and just a little juicy. The coconut gives a lovely bite, and you don’t need to do much else. If the batter feels too wet, a spoonful of roasted semolina or millet flour can hold it together. Just steam gently, and serve warm, no toppings are required..
2. Soft Dates And Ghee Idli With Banana
Take a few dates, soak them till they turn soft, then blend them with mashed banana. When this mixture goes into the idli batter, it brings a kind of caramel-like flavour. It doesn’t need any jaggery or honey. A spoonful of warm ghee mixed into the batter makes the taste fuller. These idlis often turn a bit darker after steaming, but that’s normal. Some people press a single cashew into each idli before steaming; it’s not essential, but it looks nice and gives a gentle crunch.
3. Elaichi Banana Idli With Crushed Raisins
Not everyone likes biting into whole raisins, but crushing them slightly and folding them into the banana batter works well. They melt a little while steaming, adding tiny pockets of sweetness. Add a pinch of cardamom powder and just a few drops of ghee, and it turns into something that feels much richer than it is. These are especially good when made in smaller moulds and given to children as evening snacks.
4. Roasted Coconut And Ragi Banana Idli
Ragi flour gives the idli an earthy flavour, but on its own, it can be heavy. When used in moderation along with mashed banana and bits of dry-roasted coconut, it balances well. The coconut lifts the texture and adds its own light sweetness. These idlis go well with a drizzle of coconut milk or a dab of white butter. Some people add a pinch of dry ginger powder to this version, especially during monsoon or winter.
5. Banana And Almond Idli With A Hint Of Nutmeg
For those who enjoy nutty flavours, ground almonds can be folded into the batter along with mashed banana. It gives a dense, rich feel without needing any sugar. A small pinch of grated nutmeg adds depth and blends beautifully with the banana. These idlis are best steamed for a slightly longer time and served fresh. You might want to sprinkle a bit of desiccated coconut on top before serving if you have it lying around.
Also read: Upvas Dosa Guide: Fasting Recipe Ideas That Actually Taste Good
6. Steamed Banana And Samak Rice Idli
Samak or barnyard millet is common during fasting days and works nicely as a base for banana idli too. When soaked and blended, it forms a smooth batter that can be mixed with mashed banana and a dash of rock salt. This version isn’t sweet in the traditional sense, but it has a clean taste and a soft texture. A few drops of ghee over the idli once it’s steamed can make all the difference.
7. Jowar Banana Idli With Dates
Jowar flour mixed with mashed banana and date paste gives a mildly sweet idli that’s both satisfying and easy to digest. Some people prefer to soak the dates and mash them directly into the flour instead of blending. This keeps small pieces of dates intact, giving you bursts of flavour while eating. If the batter feels dry, add a spoonful of curd or milk to bring it together.
8. Banana Idli With Stewed Figs And Anjeer Water
This one is not as commonly made, but it’s worth trying if you’ve got dried figs lying around. Stew them gently in a bit of warm water until soft, then blend that water and fig mixture with mashed banana. Add it to your idli base, and the result is a deeper, honeyed flavour that’s hard to describe but very pleasant. A few crushed walnuts or sunflower seeds on top before steaming can also work.