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 Uses of Banana Leaves

  Last Updated : Jan 02,2019

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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.


To know about Recipes using Banana Leaves, check out our collection.

uses of banana leaves

paneer bhapa recipe | Bengali style steamed paneer | paneer paturi | with 23 amazing images. Learn how to make paneer bhapa recipe | Bengali style steamed paneer | paneer paturi | Paneer Bhapa is an traditional yummy steamed Bengali recipe, which is cooked inside banana leaf pockets. Paneer that has been coated with a tongue-tickling masala of coconut, coriander and mustard, wrapped in banana leaves and cooked for a few minutes till the flavours fuse. Make this chanar paturi for your weekday meal and serve with hot steamed rice or Bengali Luchi. The Bengali style steamed paneer can be served as a starter at parties. Tips to make paneer bhapa: 1. You can use malai paneer to make this recipe for the best results. 2. You can just seal the banana leaf using toothpick if you find it difficult to tie with thread. 3. If you feel the mustard flavour is strong you can reduce the quantity of mustard seeds according to your taste. Enjoy paneer bhapa recipe | Bengali style steamed paneer | paneer paturi | with detailed step by step photos.
 by Tarla Dalal
See damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with 50 images. damni dhokla is a traditional Gujarati dhokla made with a combination of dals and rice and steamed to perfection. Learn to make healthy dal rice vegetable dhokla. damni dhokla, a nutritious recipe that combines dals and parboiled rice, which takes you a little time to prepare, but it is totally worth the effort. damni dhoklas are one of the thickest and heaviest dhoklas you would have tasted. Made with a batter of chana dal, jowar, urad dal, whole bajra and parboiled rice. Soaked for 6 hours and blended in a mixer with some sour curd and again fermented for 4 hours. What makes the damni dhokla dense is a filling of kala chana, carrots, green peas, green chillies, methia keri, jaggery, chilli powder, asafoetida, haldi, salt, oil. One damni dhokla weighs 60 grams. For fluffiness and softness we have added fruit salt to the damni dhokla batter just before steaming. 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. You can make damni dhokla 3 ways. damni dhokla in idli vessel or dhokla thali or traditionally made in a banana leaf cone. Enjoy damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with step by step photos.
 by Tarla Dalal
moong sprouts panki recipe | sprouts, oats and besan panki | healthy zero oil panki | with 40 images. moong sprouts panki is a pregnancy friendly snack to have. Learn to make sprouts, oats and besan panki. 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 moong sprouts panki 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 moong sprouts panki 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 sprouts, oats and besan panki becomes stiff. With only 33 calories per moong sprouts panki, this is a pregnancy and weight loss friendly recipe. Serve moong sprouts panki with healthy green chutney. Enjoy moong sprouts panki recipe | sprouts, oats and besan panki | healthy zero oil panki | with step by step photos.
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Uses of Banana Leaves
 on 06 Jun 20 12:04 PM