Corn Panki


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This novel snack retains the lovely aroma of the banana leaves in which the pankis are cooked. Topped with dollops of butter and green chutney, really no one can eat just one!

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Serves 4.
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6 tender sweet corncobs
2 tbsp plain flour (maida)
2 tbsp semolina (rava)
1 tbsp chopped coriander (dhania)
2 tsp finely chopped green chillies
1/4 tsp baking soda
2 tbsp fresh curds (dahi)
2 tsp oil
salt to taste

Other ingredients
1 banana leaf (kele ka patta)

To serve
melted butter
Green Chutney

  1. Grate the corn cobs.
  2. Add the remaining ingredients and mix well. Keep aside.
  3. Cut the banana leaf into small squares of approx. 100 mm. (4") diameter.
  4. Apply a little oil on all the leaf squares. Keep aside.
  5. Spread a little mixture in a thin layer on some leaf squares.
  6. Put another greased leaf square on top so as to cover the batter.
  7. Cook on a tava (griddle) until light brown spots appear on top of the leaf squares.
  8. Serve hot with melted butter and green chutney.
RECIPE SOURCE : CornBuy this cookbook
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