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Panki

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Ingredients Method

Ingredients
  

  • 1 cup rice flour
  • 1/4 cup yogurt little sour is ok
  • 2 teaspoons minced ginger and green chillies
  • 1 teaspoon jeera/cumin seeds roughly pounded
  • 1 tablespoon coriander finely chopped (optional)
  • 1 teaspoon ghee
  • salt to taste
  • ghee or oil to grease banana leaves
  • fresh banana leaves washed and cut into circles or slit into rectangles

Method
 

  1. In a bowl, add the rice flour, ghee and yogurt. Mix well.
  2. Now, add little water to make a cake or dosa like batter.
  3. Cover and allow it to ferment for 4-5 hours.
  4. After the batter has fermented, add minced green chillies+ginger, salt, jeera and coriander. Mix well.
  5. The Panki batter will be spread over the dark green side of the leaf hence, brush the dark green sides of the leaves with some oil or ghee and bunch in pairs in a way that the greased sides tough each other.
  6. Heat a griddle/tawa (traditional iron/roti tawa or cast iron dosa tawa works well). Iron griddles give nice charred marks on to the Panki which does not happen if the griddle is a non-stick one.
  7. Place one leaf over the griddle (greased side up), put a tablespoon of batter on the leaf, spread a little and place another leaf
  8. (greased side should touch the batter) over the spread batter. Quickly press the leaf so that the batter spreads a little. This pressing would help you give a thin panki. Cook for 3-4 minutes on one side. If you want cover the cooking panki with a lid. Turn the leaf panki bundle and cook for 3-4 minutes on the other side.
  9. Serve Panki with its leaf envelop intact.
  10. Panki tastes good with coriander chutney and ghee.
  11. Alway serve hot.