Corn Panki
by Tarla Dalal
corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | with 31 amazing images.
corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki is a wonderful steamed snack which can lure anyone with its soft texture. Learn how to make Gujarati sweet corn panki.
Panki is a thin pancake which has a unique way of cooking. It has a homely aroma and rustic flavour which is achieved by cooking the pankis in between banana leaves. Here a unique batter of grated sweet corn, besan and rava is used to make this delicious and attractive Indian corn coriander panki.
Without onion, garlic or any overwhelming spices, this dish is very soothing to the palate. Yet, this Gujarati sweet corn panki has a very irresistible flavour, thanks to coriander, green chillies. Enjoy this hot and fresh with tongue-tickling green chutney You can view many more Gujarati farsans.
Tips for corn panki. 1. You can make the batter in advance and prepare the panki when you want to eat them. 2. Panki means cooked between the banana leaves or corn leaves. A Tarla Dalal member suggested you can also use corn mielie leaves and that works well. 3. You can cook 3 to 4 pankis at one time on a tava. 4. If the mixture is too watery, add besan. 5. Let the guest remove the banana leaves when you serve them. That way the panki will remain hot and retain steam.
Enjoy corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | with step by step photos.
Corn Panki recipe - How to make Corn Panki
Preparation Time: Cooking Time: Total Time:
Makes 8 pankis
For Corn Panki
1 cup grated sweet corn cob
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
2 tbsp semolina (rava / sooji)
1/4 cup besan (bengal gram flour)
salt to taste
16 banana leaves (kele ka patta) for cooking
oil for greasing
For Serving With Corn Panki
green chutney
For corn panki
- For corn panki
- To make {span class="bold1"}corn panki{/span}, combine all the ingredients along with 2 tbsp of water in a deep bowl 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 on a banana leaf and spread it evenly.
- Place another greased banana leaf with the greased side facing downwards over it and press it lightly.
- Cook on a non-stick pan or a tava (griddle) till light brown spots appear on the leaves and the panki in between peels off the leaf easily.
- Repeat with the remaining batter to make 7 more pankis.
- Serve the {span class="bold1"}corn panki{/span} immediately with green chutney.
Handy tip:
- Handy tip:
- You can cook 3 to 4 pankis at one time on a tava.
Corn Panki Video by Tarla Dalal
like corn panki
-
like corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | then see our other
- Gujarati recipes and some recipes we love given below.
- baked chakli recipe | low fat chakli | baked rice flour chakli | homemade rice flour chakli |
- chorafali recipe | homemade chorafali recipe | choraphali recipe | Indian Diwali snack |
what is corn panki made of?
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what is corn panki made of? Gujarati sweet corn panki is made from cheap and easily available ingredients in India such as 1 cup grated sweet corn kernels (makai ke dane), 2 tsp oil, salt to taste, 2 tbsp finely chopped coriander (dhania), 1 tbsp finely chopped green chillies, 2 tbsp semolina (rava / sooji), 1/4 cup besan (bengal gram flour) and 16 banana leaves (kele ka patta) for cooking. See below image of list of ingredients for corn panki.
you need banana leaves
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You need to buy dark green banana leaves. This makes it easy to remove the panki and it does not stick.
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Cut the banana leaves with a sicossor into small sizes of 4.5 inches width and approx 7 inches in length. We will be cooking the panki on the banana leaves. We cut 2 meadium banana leaves into 16 pieces. This will make 8 makai pankis.
- Don't buy light green banana leaves.
how to grate sweet corn kernels?
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This is what corn cobs looks like. The grated sweet corn kernels are good for soups, kebabs also.
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Peel the outer layer with your hands.
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Use the grater to grate the corn.
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Grated sweet corn kernels.
batter for corn panki
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In a bowl put 1 cup grated sweet corn cob.
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Add 2 tbsp finely chopped coriander (dhania).
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Add 2 tsp finely chopped green chillies. If you like your panki spicier then make it 1 tablespoon.
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Add 2 tbsp semolina (rava / sooji).
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Add 1/4 cup besan (bengal gram flour).
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Add salt to taste. We added 1/2 tsp salt.
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Add 2 tbsp of water.
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Mix well.
making corn panki
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Apply a little oil on one side of each banana leaf and keep aside.
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Put 2 tbsp of the batter on one half of the greased side on a banana leaf and spread it evenly.
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Spread the batter with the back of a spoon on the banana leaf.
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Place another greased banana leaf with the greased side facing downwards over it and press it lightly.
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Press the banana leaf lightly downwards with your hands.
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Place on a hot tava.
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Cook till light brown spots appear on the leaves and the panki in between peels off the leaf easily.
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Remove the top leaf of the corn panki.
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Remove the bottom leaf and put in a serving plate.
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Serve immediately.
tips for corn panki
-
You can make the batter in advance and prepare the panki when you want to eat them.
- Panki means cooked between the banana leaves or corn leaves. A tarla dalal member suggested you can also use corn mielie leaves and that works well.
- You can cook 3 to 4 pankis at one time on a tava.
-
If the mixture is too watery, add besan.
-
Let the guest remove the banana leave when you serve them. That way the panki will remain hot and retain steam.
| Energy | 84 cal |
| Protein | 1.6 g |
| Carbohydrates | 7.8 g |
| Fiber | 1.1 g |
| Fat | 5.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 114.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 2.8 mg |
| Folic Acid | 13.3 mcg |
| Calcium | 4.6 mg |
| Iron | 0.4 mg |
| Magnesium | 13.3 mg |
| Phosphorus | 18.1 mg |
| Sodium | 4.8 mg |
| Potassium | 78.9 mg |
| Zinc | 0.2 mg |
Tried this recepie..it was awesome
My mother and I tried out this recipe. Everyone loved it. We didn''t have banana leaves so we tried deep frying the pankis . They turned out to be very delicious. Thanks for sharing the recipe.
Corn panki has besan. I''m allergic to besan so please suggest a replacement that I can use instead of besan.
I want to know that what is the other option for cooking it other than banana leaf.
We also make this but use the corn mielie leaves instead of banana leaves works perfectly if banana leaves are not available.
Corn panki.. i have tried this recipe for the first time.. i was so happy with the result. The best part is these corn panki is light, soft.. just melts in the mouth.. the sweet taste of the corn.. gives a balanced taste to the panki.. And it has just 2 tsp oil.. which is really good for those who consume less oil..