Panki

A scrumptious breakfast / snack that is prepared in almost all Gujarati homes. The word Panki originates from the word Paan (leaf), this super delicious snack is actually cooked in-between two oiled / greased banana leaves. Cooking panki in-between banana leaves seals the moisture in it… thus preventing it from getting too dry…not only imparts aroma but flavour too, provides nutritional and medicinal values. These delicate crêpes are prepared with the batter of small grained aromatic rice flour, urad dal flour (Optional), whisked curds, water and salt… fermented for 4 to 5 hours. Spiced with green chilli paste, ginger, garlic freshly ground cumin, asafoetida, desi ghee. Batter thinly spread on greased banana leaves, cooked on an iron tawa, by flipping and cooking it on both sides…. served hot in banana leaves with spicy cilantro and mint chutney drizzled.

In case you are not keeping too well Pankis can be consumed , as it can easily be digested… Skip adding the urad dal flour, green chillies and reduce the quantity of ginger and garlic. Has asafoetida too which helps prevent flatulence.

Preparation Time: 10 minutes

Fermentation Time: 4 to 5 hours

Cooking Time: 25 minutes

Makes: 16 pankis

Ingredients and Quantity:

Rice Flour, small grained aromatic rice- 1 cup

Urad dal flour- ½ cup (Optional)

Curds, whisked-½ cup

Ginger paste- 1 ½ tsp.

Garlic paste- 1 ½ tsp

Green chilli paste- 1 tsp

Cumin seeds, coarsely ground / pound- 1 tsp.

Asafoetida- a pinch

Turmeric powder- a pinch.

Salt -to taste

Clarified butter (Desi Ghee), melted- 2 tsp.

Banana leaves, cut into squares, greased with melted desi ghee / oil- 32 squares

Method:

Prepare a batter of dropping consistency with rice flour, urad dal flour, whisked curds, salt and lukewarm water.

Cover and set aside for 4 to 5 hours.

Add ginger, garlic, green chilli paste, cumin, asafoetida, turmeric, melted desi ghee and mix well.

You may add a little water to adjust the consistency.

The batter should be of the consistency of that of a dosa.

Adjust the seasonings.

Grease one side of each banana leaf squares with little melted ghee / oil.

Put 1 ½ tbsp. of batter on one banana leaf and spread it evenly in a thin layer.

Place the other greased square on top of it.

Heat a iron tawa on a medium flame, place the panki, once a side is cooked.

Flip it to the other side and cook, till you can see brown spots appearing on the leaves.

Ensure that the panki is cooked and can be easily peeled off the banana leaf squares.

Repeat this process for 15 more times.

I personally suggest that you serve the pankis hot in the banana leaf squares with a spicy green cilantro and mint chutney.

Cooking panki in-between banana leaves seals the moisture in it… thus preventing it from getting too dry…not only imparts aroma but flavour too, provides nutritional and medicinal values.

Chef Tips:

1. You may add finely chopped fresh cilantro in the batter, if desired.
2. You may add corn, grated or crushed, as it is available in abundance during monsoon season.