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 Uses of Banana Leaves

  Last Updated : Dec 11,2018






7 Uses of Banana Leaves 

These leaves are obtained from the Banana Plants. The leaves are bright to dark green in color and are really large and wide in shape. The leaf holds major significance in a lot of religious functions and pujas. Moreover they are also used as decoration, or as plates and bowls especially in Southern India.

1. The most common known use of banana leaves is to use it as a serving plate. South Indian food is usually served on a banana leaf due to the many medicinal and flexible qualities. 

2. Since banana leaves are edible, many recipes use them as a wrapper for cooking. Food wrapped in banana leaves can be grilled, steamed, deep fried etc. Ranging from curries and rice to paneer and vegetables, all of it can be wrapped in Banana leaves and cooked in varying ways. Paneer Bhapa is a great example of it. 

3. Banana leaf is also excellent for steaming, as it allows the steam to penetrate the food inside or on top of it. You can use banana leaf to line a steamer, or to wrap your food and then steam it, for example Damni Dhokla.

4. A famous Gujarati snack called Panki makes use of this ingredient. In this recipe, the panki batter is poured on the banana leaves which are then grilled on a hot tava using little oil. The leaves can be discarded after grilling since grilling absorbs the flavour of the leaves on to the pankis.

5. It is used widely in Vietamese, Malay cuisine where it is used for wrapping rice, meat and other vegetables. 

6. Use banana leaves as serving plates or party platters. In many authentic south indian restaurants, circular discs of banana leaves are placed on the serving plates and food like idli, dosa etc is placed on the same. 

7. You can also use banana leaf as a "mat" for barbecues. Simply lay a piece of banana leaf on your grill, then cook your food items on top of it. The banana leaf will turn bright green at first, then pale brown as you cook. It will give a nice flavor to your barbecue.



uses of banana leaves

Paneer Bhapa is a unique snack, which gets an inimitable flavour by virtue of being cooked inside banana leaf pockets. Cottage cheese that has been marinated in lemon juice is coated with a tongue-tickling masala of coconut and mustard, wrapped in banana leaves and cooked for a few minutes till the flavours fuse. Although the procedure sounds a bit complex, it is actually quite simple and doesn’t take too much time, as you will realise when you try it. The Bengali Paneer Bhapa can be served as a statrer at parties .
2.  
 by Tarla Dalal
Damni dhokla, a nutritious recipe that combines dals and parboiled rice, this might take you a little time to prepare, but it is totally worth the effort. The dals are washed, soaked, dried and ground, making this an authentic though slow procedure. You will also find readymade flour in stores, in case you don’t have the patience to make it this way. Methia keri sambhaar is a traditional gujarati pickle masala, which is available in most stores. But if you don’t find it, do not worry – just skip the ingredient and it will taste just the same. Also, these dhoklas are traditionally made in an almond or banana leaf cone, but you can make them in a thali too.
3.  
 by Tarla Dalal
Panki is an all-time favourite traditional Gujarati snack, which can be thought of as thin and tasty pancakes cooked between banana leaves to get a unique, rustic aroma. This innovative panki recipe is a zero-oil variant, made with a batter of sprouted moong, oats and other flours, flavoured simply and elegantly with green chillies and coriander. Cooking between banana leaves is a must, because that is what gives the Moong Sprouts Panki its authentic aroma and flavour. However, you must remember to spread the batter a little thickly in this case, because this recipe has absolutely no oil, and therefore thin pancakes will not peel off easily from the banana leaves. It is also important to serve this sumptuous and fibre-rich snack immediately, before it becomes stiff.
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