Rice Panki ( Know Your Flours )
by Tarla Dalal
Added to 6 cookbooks
This recipe has been viewed 9497 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.
- 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.
Nutrient values (Abbrv) per panki
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