Rice Panki ( Know Your Flours )

by Tarla Dalal

Added to 1 cookbook
This recipe has been viewed 2502 times

Rice panki, steam rice flour pancakes between banana leaves, and serve this farsaan to steal a gujarati’s heart! urad dal flour helps to bind the panki batter and make very thin pankis. Serve the pankis hot from the griddle, with spicy green chutney and butter.

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Preparation Time: 15 mins
Fermentating Time: 4 Hours
Cooking Time: 25 mins
Makes 20 pankis

Ingredients

to be mixed together into a batter
2 cups rice flour (chawal ka atta)
1/2 cup curd
salt to taste
1/4 tsp asafoetida (hing)
1/2 tsp crushed cumin seeds (jeera)
1 tsp ginger (adrak) green chilli paste
2 tsp melted ghee
a pinch of turmeric powder (haldi)
4 to 6 banana leaves (kele ka patta) , cut into
150 mm × 150 mm ( 6” × 6” ) square pieces
oil for greasing and cooking

Method

Combine the rice flour, curds, salt and 3 cups of warm water in a bowl and mix well to make a thick batter. Cover and keep aside for 3 to 4 hours to ferment.
Add ¾ to 1 cup of water, asafoetida, cumin seeds, ginger-green chilli paste, garlic and ghee and mix well.
Apply a little oil on one side of each banana leaf and keep aside.
Put 2 tbsp of the batter on one half of the greased side of a banana leaf and spread it evenly to make a thin layer.
Fold the other side over the batter and cook on a non-stick pan or a tava using little oil till light brown spots appear on the banana leaves.
Repeat with the remaining ingredients to make 19 more pankis. Serve immediately.

RECIPE SOURCE : Know Your Flours