Soft and Velvety Panki
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.
Yields: 12-16 pankis | Prep Time: 20 minutes | Cooking Time: 7-10 minutes per Panki approx.
- Bowl for mixing
- Spoon or whisk
- Scissors to cut banana leaves
- Frying pan
- Rice flour - 2 cups
- Fine semolina flour - 2 tablespoons
- Turmeric powder / haldi - ½ teaspoon
- Coriander finely chopped - 2 teaspoons
- Smooth yogurt - 2 tablespoons
- Salt - ½ teaspoon or to taste
- Soda bicarbonate or eno - 1 pinch
- Fresh dark green banana leaves - 5-6 (depending on size)
- 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 down all your leaves so they are clean and do not have any water on them
- 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.
- In a mixing bowl add all the dry ingredients and mix together
- Then start by adding the yogurt. Make sure you stir out any lumps from the yogurt beforehand
- As you stir in the yogurt a dough will start to form. Begin to add in water a few spoons at a time to gradually thin the dough
- When the dough is of a pouring consistency and thin enough to spread a fine layer stop adding water. It should look thinner than dosa batter but thicker than water
- Once the batter is prepared you are ready to cook your panki
- Keep your 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 the 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. 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
Panki is also highly customizable. Add in grated ginger, chillies, cumin or coriander powder depending on your own taste. Using this as your base you can put your own personal twist on the recipe! Please do share your own version of panki with us in the comments!