Quick Rice Panki

by Tarla Dalal

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Rice flour pancakes steamed in between banana leaves, are a favourite Gujarati snack. Urad dal flour helps to bind the panki batter and make very thin pankis. Serve the pankis hot from the griddle and let your guests peel off the banana leaves and enjoy the steaming hot pankis with spicy green chutney.

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Preparation Time: 5 mins.
Cooking Time: 8 mins.
Makes 12 to 15 pankis.
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Ingredients

1/3 cup rice flour (chawal ka atta)
1 tbsp urad dal (split black lentil) flour
1 tsp curds (dahi)
2 green chillies, finely chopped
1/2 tsp cumin seeds (jeera), crushed
1 tsp oil
salt to taste

Other ilngredients
3 banana leaves (kele ka patta)
oil for greasing

For serving
melted butter
Green Chutney

Method

In a bowl, combine the rice flour, urad dal flour, curds, green chillies, cumin seeds, oil and salt and approximately ½ cup of water. Mix well to make a thin batter.
Cut the banana leaves into circles using a 75 mm. (3") diameter cookie cutter.
Apply a little oil on each banana leaf.
Heat a tava (griddle) and arrange half of the banana leaf circles on the tava.
Spread 2 teaspoons of the batter on each leaf and sandwich with another greased banana leaf on top.
Cook the panki on both sides till light brown spots appear on the banana leaves and the pancake in-between peels off the banana leaf easily.
Serve hot with melted butter and green chutney.

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