Panki

Recipes

Panki

Panki

Rice Pancakes Cooked in Banana Leaves

INGREDIENTS

For the Panki

1Jt2 cups rice flour

2 cups sour yogurt

1/2 tsp fenugreek seeds

1/2, tsp sugar

2 large banana leaves cut into 6" squares

Salt to taste

1 tsp green chilli-ginger paste

Oil for cooking

To Serve

Green chutney and tempered green chillies (recipes given below)

METHOD

For The Panki

1. Place the rice flour in a large vessel; mix it with sour yogurt, sugar and fenugreek seeds. Mix thoroughly to make a smooth batter. Cover and keep overnight in a warm place. The batter should be fermented and sour.

2. Add chilli-ginger paste and salt to taste. Mix thoroughly.

3. Apply oil on the banana leaf, and keep aside.

4. Heat a frying pan or flat griddle and grease with a little oil.

5. Place an oiled leaf on it and pour three to four tablespoons of batter and spread evenly.

6. Cover it with another leaf with the oiled part inside, cover with a deep vessel and let the panki cook for three to four minutes. It should resemble a light pancake and should be set with bubbles. Turn over and cook the other side.

7. Serve hot, straight from the banana leaf onto the plate, along with the green chutney and tempered green chillies.

For The Green Chutney

INGREDIENTS

1 bunch coriander leaves, washed and roughly chopped

2-3 pieces green chillies, chopped

1 inch piece ginger

1/2 tsp cumin seeds

1 tsp sugar

1 tbsp roasted split gram

Juice of 1 lemon

A pinch of asafetida

METHOD

Place all the ingredients in a grinder with a little water and grind to a smooth paste. You can also grind it on a traditional stone. Keep it in the fridge until ready to serve.

For Tempered Chillies

INGREDIENTS

2 tbsp ghee

100 gm green chillies with stem, washed and halved

1 tsp asafetida

1 tsp amchoor

Roasted cumin powder

Juice of 1 lemon

Salt to taste

METHOD

1. Heat ghee in a small pan and add asafoetida and chillies to it.

2. Cook until the chillies are slightly soft.

3. Add the remaining ingredients and cook for three to four minutes. Ensure that the spices do not get burnt.

4. Remove from the stove and cool. Serve as an accompaniment to any savoury dish.

 

Makes 1/2 cup 



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