Rice Panki ( Gujarati Recipe)

Rice Panki ( Gujarati Recipe)

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Panki is made by cooking a batter between banana leaves. While pankis made with rice flour batter are the most common, other varieties are prevalent, and you’re welcome to try your own too! it is worth noting that the presentation of the panki with the banana leaf adds a great deal of aroma as well as visual appeal to it. When making pankis, always grease the banana leaves well, and allow the panki to leave the sides before serving. Also spread the batter uniformly to ensure even cooking.

Rice Panki ( Gujarati Recipe) recipe - How to make Rice Panki ( Gujarati Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 20 pankis
Show me for pankis

Ingredients

2 cups rice flour (chawal ka atta)
1/2 cup curds (dahi) , beaten
salt to taste
1/4 tsp asafoetida (hing)
1 tsp cumin seeds (jeera) , roughly ground
1 tsp ginger-green chilli paste
2 tsp garlic (lehsun) paste
2 tsp melted ghee
a pinch turmeric powder (haldi)
4 to 6 banana leaves (kele ka patta) , cut into 150 mm. x 150 mm. (6” x 6”) square pieces
oil for greasing and cooking

Method
    Method
  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 paste, ghee and turmeric powder 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.
  6. Cook on a non-stick tava (griddle) using a little oil till light brown spots appear on the leaves and the panki in between peels off the leaf easily.
  7. Repeat with the remaining ingredients to make 19 more pankis.
  8. Serve immediately.

Handy tip:

    Handy tip:
  1. You can cook 3 to 4 pankis at a time.
  2. Variation: suva panki - after step no. 4 sprinkle 2 tsp finely chopped fresh dill leaves (suva/ shepu bhaji) on top and follow the remaining steps as above.
Nutrient values (Abbrv) per panki
Energy83 cal
Protein1 g
Carbohydrates11.1 g
Fiber0.3 g
Fat3.5 g
Cholesterol0.8 mg
Sodium0.9 mg

Reviews

Rice Panki ( Gujarati Recipe)
 on 03 Aug 16 10:47 AM
5

In Orissa we prepare the same recipe but we fill the stuffing with grated coconut mixed with sugar, cardamom powder and black pepper OR with fried vegetables cooked with masala famously known as ENDURI PITHA
Tarla Dalal
03 Aug 16 12:25 PM
   Hi Nihar, thanks for the information and how you make the recipe in Orissa.
Rice Panki ( Gujarati Recipe)
 on 08 Jun 13 07:00 PM
5

Every ones favorite. Light, savory and have with green chutney.
Rice Panki ( Gujarati Recipe)
 on 08 Jun 13 06:59 PM
5

Yum...