Panki
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Thin rice-flour pancakes cooked between banana leaves, delicate and lightly spiced.
Region: GujaratOccasion: Snack or light breakfastTime: 30 minServes: 3Vegetarian
Ingredients
- 1 cup rice flour
- ¼ cup curd
- ¾ cup water
- 1 tsp ginger-green chilli paste
- ¼ tsp turmeric
- 1 tbsp chopped coriander
- ½ tsp cumin seeds
- Salt to taste
- Banana leaves, cut into 15 cm squares
- Oil for greasing
Method
- Whisk all the ingredients except the leaves into a smooth, thin batter.
- Grease one side of a banana leaf square and spread 2 tbsp batter thinly over it. Cover with another greased leaf.
- Cook on a medium-hot tawa for 2 minutes a side, pressing lightly, until the leaves brown and the panki inside is set.
- Serve in the leaf; peel off the top leaf and eat with green chutney.
History
Cooking in banana leaves keeps the thin batter moist and gives it a light fragrance. Panki is a traditional, lesser-known Gujarati farsan.
Significance
It is served as a delicate snack at family gatherings and in Gujarati restaurants.