Moong Sprouts Panki
by Tarla Dalal
Added to 28 cookbooks
This recipe has been viewed 21007 times
Panki is an all-time favourite traditional Gujarati snack, which can be thought of as thin and tasty pancakes cooked between banana leaves to get a unique, rustic aroma. This innovative panki recipe is a zero-oil variant, made with a batter of sprouted moong, oats and other flours, flavoured simply and elegantly with green chillies and coriander.
Cooking between banana leaves is a must, because that is what gives the Moong Sprouts Panki its authentic aroma and flavour. However, you must remember to spread the batter a little thickly in this case, because this recipe has absolutely no oil, and therefore thin pancakes will not peel off easily from the banana leaves. It is also important to serve this sumptuous and fibre-rich snack immediately, before it becomes stiff.
- Blend the sprouted moong in a mixer till coarse, without using any water.
- Transfer the mixture into a deep bowl, add all the remaining ingredients and approx. ¾ cup of water and mix well and keep aside to rest for 10 minutes.
- Place 2 tbsp of the batter on one half of the banana leaf and spread it evenly.
- Place another banana leaf over it and press it lightly.
- Cook on a non-stick pan or a tava (griddle) till light brown spots appear on both the sides of the leaves and the panki in between peels off the leaf easily.
- Repeat with the remaining batter to make 8 more pankis.
- Serve immediately with green chutney.
Nutrient values (Abbrv) per panki
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