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. ... Cooking between banana leaves is a must because that is what gives the Panki its authentic aroma and flavour.
Ingredients
1 cup rice flour/ chaval ka atta/ akki hittu
1/4 cup beaten curds
1/2 tsp jeera/cumin seeds
1 tsp ginger and green chilli paste
1 tsp garlic paste
1 tsp ghee
1/2 tsp turmeric powder
Pinch of hing/asafoetida powder
Salt to taste
3-4 banana leaves/Kele ka pattha cut into 6inches square pieces
Oil for greasing
Procedure
Combine rice flour, salt, curd and 1 1/2 cups warm water in a bowl and mix well to make a thick batter.
Add jeera, ginger and green chilli paste, garlic paste, thing, turmeric powder and ghee. Mix well.
Add a little more water if needed and adjust the consistency.
The consistency of the batter should be a little thicker than the neer dosa batter.
Apply little oil on one side of each banana leaf and keep aside.
Put 2 tbsp of the batter on one of the greased sides of a banana leaf and spread it evenly to make a thin layer.
Cover it with another greased banana leaf. Cook it on a dosa pan adding very little oil, till light brown spots appear on the leaves and the panki in between peels off the leaf easily.
Repeat with the remaining ingredients.
Serve hot panki with coconut chutney.
Commentaires