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GUJARATI RICE FLOUR PANKI

GUJARATI RICE FLOUR PANKI

As adorable as the name panki sounds, this food item is oh so yummy and easy to make. A panki can simply be described as a rice batter steamed in banana leaves.

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.

While pankis made with rice flour batter are the most common, other varieties are prevalent, and you’re welcome to try your own too!

This easy to make Gujarati dish makes the perfect light and healthy evening snack or weekend breakfast. The Panki gets its name from the banana leaves or ‘paan’ used to cook it in, which steams this rice flour pancake without the need for an actual steamer.

Panki is best served with Green Chutney or Fried Chillies.

INGREDIENTS

  • Rice flour – 1 cups
  • Fine semolina  – 1 tbsp
  • Ginger garlic green chilli paste – 3 tsp
  • Turmeric powder – ¼  teaspoon
  • Coriander finely chopped 🍀– 3 or 4 tbsp
  • Jeera – ½ tsp
  • Ajwain – 1/2 tsp
  • Asafoetida – a pinch  
  • Beaten sour curd – 1/2 cup
  • Salt  to taste
  • Oil – 2 tsp
  • Eno powder – 1 tsp
  • Any veges 1/2 cup – corn 🌽, spinach🌿, methi, carrot 🥕 etc
  • Water to make the batter – roughly 1 cup
  • Fresh dark green banana leaves 🍃

PREPARATION

First, fold the large banana leaf 🍃in half along its stem and cut the stem out.

Then cut the leaves into smaller pieces that will fit in your frying pan.

Make sure you wipe the leave . Grease these cut leaves on the greener side and keep aside.

Try to pick out the dark green for this dish as the light green leaves tend to make the batter stick.

METHOD

In a mixing bowl 🥣add all the dry ingredients and mix together .

Add in 💧 water gradually to make batter of a pouring consistency .

It should look like dosa batter but thicker . I roughly added 1 cup 💧 water.

Keep the batter aside for 30 mins minimum or more .

Now add 2 tsp oil + eno powder and mix the batter well .

Keep  frying pan on low heat and place one cut banana leaf on it with the oiled side facing up.

Do not grease the pan- the banana leaf will not stick.

 Spoon 2 tbso panki batter onto the centre of the leaf and spread gently with your spoon .

Ensure you do not pour too much batter as this will spread more once you place the top leaf. Place the top leaf on the batter and press it down very gently .

 Once you have placed the top leaf you can turn the heat up to medium and let the panki cook until the leaf shrinks in size and starts to become darker and brownish..[ 2 to 3 mins on each side ]

Then flip it over and let it cook on the other side .

Once both the leaves have shrunk and become brownish your panki is ready –

Serve the panki warm with green chutney and fried chilies.

Serve them HOT, keeping it in the Banana Leaves itself .Ensure that you don’t remove the banana leaves once they’re cooked. Authentically, Pankis are served on the banana leaf itself .

It is also important to serve this sumptuous and fibre-rich snack immediately, before it becomes stiff.

NOTE – As we are adding eno powder , we have to use the batter quickly . So use 2 or 3 pans at a time OR make in small batches .

Here in this batter you can also add 2 or 3 tbsp urad dal flour .

You can make batter from soaked moong dal , chana dal , urad dal etc and follow same recipe.Else you can use store bought dal flours .

Adding eno is must .

Instead of roasting on pan we can also steam it .IF steaming then make the batter little thick .

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