Soya Panki ( Microwave Recipe )
by Tarla Dalal
Added to 6 cookbooks
This recipe has been viewed 13744 times
Innovation is not just about finding new recipes every time. It is about rethinking old recipes with new ingredients and new cooking methods. That is how the microwave version of panki came to be. Much-loved by almost everybody, a panki is also a filling and wholesome snack that is easy to make, easy to have. In a microwave it becomes even easier! however, even if the means and methods are new, some aspects of tradition are to be maintained—all said and done, a panki is best baked between banana leaves. So, make sure you find some. Serve hot to enjoy it at its best.
- Combine all the flours and salt with approx. 1½ cups cups of water to make a thin batter.
- Add the cucumber, green chillies and coriander and mix well. Keep aside.
- Apply a little oil on one side of each banana leaf and keep aside.
- Put 2 tbsp of the batter on the greased side of a banana leaf and spread it evenly. Cover with another banana leaf with the greased side over the batter.
- Repeat step 4 to make one more panki.
- Place them on a microwave safe dish and microwave on high for 2 minutes or keep on high till the panki leaves the sides of the banana leaves.
- Repeat steps 4 and 5 to make 12 more pankis in 6 more batches.
- Serve immediately with green chutney.
- If the pankis are a little uncooked, then microwave on high for another 30 seconds.
Nutrient values per panki
|Vitamin A||30.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0.8 mg|
|Folic Acid||11.7 mcg|
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