Sanwa Panki (faraali Recipe)

by Tarla Dalal

Added to 11 cookbooks
This recipe has been viewed 2573 times

This unique panki recipe gets its delicate flavour after being cooked between banana leaves. Green chutney is a great combo for this delectable dish.

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Preparation Time: 15 mins
Fermenting time: 1 hour
Cooking Time: 20 mins
Makes 6 servings

Ingredients

2 cups samwa millet (sama)
1/2 cup rajgira flour
4 tbsp arrowroot (paniphal) flour flour
2 tbsp ghee
1 tsp cumin seeds (jeera)
3/4 cup sour curds (khatta dahi) , beaten
rock salt (sendha namak) to taste
1 tbsp finely chopped coriander (dhania)
1 1/2 tsp ginger-green chilli paste
4 to 6 banana leaves (kele ka patta) , cut into 150 mm x 150 mm.
square pieces
oil for greasing and cooking

For Serving
green chutney
bhavanagari chillies

Method

Blend the sanwa millet in a mixer to a fine powder and keep aside.
Transfer it to a bowl, add the rajgira and arrowroot flours, curds, rock salt, coriander, ginger-green chilli paste, cumin seeds and ½ cup of water in a bowl and mix well to make a batter of pouring consistency. Cover and keep aside to ferment for 1 hour.
Grease one side of each banana leaf with a little oil and keep aside.
Pour 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 of the banana leaf over the batter.
Heat on a non-stick pan or a tava (griddle) and cook it on a medium flame, using a little oil. Till light brown spots appear on both the sides of the leaves and the panki peels off the leaf easily.
Repeat with the remaining ingredients to make 14 more pankis.
Serve immediately.

RECIPE SOURCE : Faraal Recipes