Rice Panki ( Know Your Flours )

Rice Panki ( Know Your Flours )

Added to 6 cookbooks   This recipe has been viewed 11901 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.

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Rice Panki ( Know Your Flours ) recipe - How to make Rice Panki ( Know Your Flours )

Preparation Time:    Fermentating Time:  4 Hours   Cooking Time:    Total Time:     20Makes 20 pankis
Show me for pankis


To Be Mixed Together Into A Batter
2 cups rice flour (chawal ka atta)
1/2 cup curds (dahi)
salt to taste
1/4 tsp asafoetida (hing)
1/2 tsp crushed cumin seeds (jeera)
1 tsp ginger-green chilli paste
2 tsp melted ghee
a pinch of turmeric powder (haldi)
4 to 6 banana leaves (kele ka patta) , cut into 150 mm × 150 mm ( 6” × 6” ) square pieces
oil for greasing and cooking
  1. 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.
  2. Add ¾ to 1 cup of water, asafoetida, cumin seeds, ginger-green chilli paste, garlic and ghee and mix well.
  3. Apply a little oil on one side of each banana leaf and keep aside.
  4. 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.
  5. 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.
  6. Repeat with the remaining ingredients to make 19 more pankis. Serve immediately.


Green Chutney for Dhokla, Sandwiches, Indian Snacks 
Kacchi Keri Ni Chutney ( Gujarati Recipe) 
Mint Chutney, Pudina Chutney 

Nutrient values (Abbrv) per panki
Energy60 cal
Protein1 g
Carbohydrates11.1 g
Fiber0.3 g
Fat1 g
Cholesterol0.8 mg
Sodium0.9 mg

RECIPE SOURCE : Know Your FloursBuy this cookbook
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