Rice Panki ( Non- Fried Snacks )
by Tarla Dalal
Added to 13 cookbooks
This recipe has been viewed 9372 times
Rice panki, all things traditional have a charm of their own. This extremely popular, traditional recipe, tastes yummy when served steaming hot. This can be made in many ways – without garlic, with more leafy vegetables etc. Feel free to exercise your will and choose what you like the best. The style of serving this recipe is unique and inevitably gains praises. Remember to serve it piping hot with chutney, and relish every bite.
- Combine the rice flour, curds, salt and 3 cups of warm water together 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 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.
- Cook on a non-stick pan or a tava (griddle) using oil till light brown spots appear on the leaves and the panki in between peels off the leaf easily.
- Repeat with the remaining ingredients to make 19 more pankis. Serve immediately.
- Suva panki - after step no. 4 sprinkle 2 tsp finely chopped fresh dill bhaji on top and follow the remaining steps as above.
Nutrient values (Abbrv) per panki
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