Quick Rice Panki
by Tarla Dalal
quick rice panki recipe | no fermentation rice panki | rice flour and urad dal panki | with 25 images.
quick rice panki is quick as there is no fermentation required. Learn to make rice flour and urad dal panki.
quick rice panki steamed in between banana leaves is a favourite Gujarati snack. Urad dal flour helps to bind the panki batter and make very thin pankis.
To make quick rice panki, combine the rice flour, urad dal flour, curds, green chilli paste, cumin seeds, oil, salt and 3/4 cup of water and mix well. Keep aside. Put 1 tbsp of the batter on the greased side of a banana leaf. Cover with another banana leaf and cook on a tava till done.
Tips for quick rice panki: 1. Spread the batter with the back of a spoon on the banana leaf. 2. Press the panki using a flat spoon, ladle while cooking so that it gets evenly cooked. 3. After cooking quick rice panki | no fermentation rice panki | rice flour and urad dal panki | discard banana leaves. 4. Mix well with a whisk. Don't use a spoon to mix as all the lumps will not break.
Serve the quick rice pankis hot from the tava and let your guests peel off the banana leaves and enjoy the steaming hot pankis with spicy green chutney.
Enjoy quick rice panki recipe | no fermentation rice panki | rice flour and urad dal panki | with step by step photos.
Quick Rice Panki recipe - How to make Quick Rice Panki
Preparation Time: Cooking Time: Total Time:
Makes 25 pankis
For Quick Rice Panki
3/4 cup rice flour (chawal ka atta)
2 tbsp urad dal (split black lentil) flour
2 tsp curd (dahi)
1 tsp green chilli paste
1 tsp roasted and coarsely crushed cumin seeds (jeera)
2 tsp oil
salt to taste
Other Ingredients
6 banana leaves (kele ka patta) , cut into 150 mm × 150 mm. square
oil for greasing
For Serving
green chutney
For quick rice panki
- For quick rice panki
- To make {span class="bold1"}quick rice panki{/span}, combine the rice flour, urad dal flour, curds, green chilli paste, cumin seeds, oil, salt and ¾ cup of water and mix well. Keep aside.
- Apply a little oil on one side of each banana leaf and keep aside.
- Put 1 tbsp of the batter on the greased side of a banana leaf.
- Cover with another banana leaf with the greased side over the batter press it gently to spread the batter evenly to make a thin layer.
- Heat a non-stick tava (griddle) and cook the panki on both sides till light brown spots appear on the banana leaves and the pancake in-between peels off the banana leaf easily.
- Repeat with the remaining batter to make 24 more pankis.
- Serve the {span class="bold1"}quick rice panki{/span} immediately with green chutney.
Handy tip:
- Handy tip:
- You can cook 3 to 4 pankis at one time on a tava.
quick rice panki video
like quick rice panki
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like quick rice panki recipe | no fermentation rice panki | rice flour and urad dal panki | then see
- chola dal panki recipe | Gujarati lentil pancake in a banana leaf | healthy chola dal pancake |
- corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki |
- Pankis also make a good option for parties for small groups of people. If you are particularly health conscious you can experiment with different combinations of flours or dals such as Yellow Moong Dal, Urad Dal, gram flour or soy flour. See our article on what is a panki?
what is quick rice panki made of ?
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what is quick rice panki made of ? See below image of list of ingredients for quik rice 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. First of all when I go to market they are two types of banana tree leaves, so when we buy we have to ask for banana leaves for preparing Panki. Don't buy the pointed banana leaves which are used for pooja.
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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.
batter for quick rice panki
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In a bowl put 10 tbsp rice flour (chawal ka atta).
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Add 2 tbsp urad dal (split black lentil) flour.
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Add 2 tsp curds (dahi).
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Add 1 tsp finely chopped green chillies.
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Add 1 tsp roasted and coarsely crushed cumin seeds.
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Add 2 tsp oil.
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Add salt to taste. We added 1/2 tsp salt.
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Add 1 1/2 cups of water.
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Mix well with a whisk. Don't use a spoon to mix as all the lumps will not break.
making quick rice panki
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To make quick rice panki recipe | no fermentation rice panki | rice flour and urad dal panki | apply a little oil on one side of each banana leaf and keep aside. Place 2 greased banana leaves on a flat surface with the greased side facing upwards.
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Put 1 tbsp of the batter on one half of the greased side of a banana leaf and spread it evenly to make a thin layer.
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Spread the batter with the back of a spoon on the banana leaf.
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Cover with the other greased banana leaf with the greased side facing downwards.
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Heat a non-stick tava (griddle).
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Place banana leaf on a hot tava.
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Cook the panki on both sides till light brown spots appear on the banana leaves and the panki in-between peels off the banana leaves easily. Repeat to make 14 more pankis.
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Peel the top of the banana leaf. Your quick rice panki recipe | no fermentation rice panki | rice flour and urad dal panki | is ready.
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Serve quick rice panki | no fermentation rice panki | rice flour and urad dal panki | hot with healthy green chutney.
tips for quick rice panki
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Spread the batter with the back of a spoon on the banana leaf.
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Press the panki using a flat spoon or ladle while cooking so that it gets evenly cooked.
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After cooking quick rice panki | no fermentation rice panki | rice flour and urad dal panki | discard banana leaves.
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Mix well with a whisk. Don't use a spoon to mix as all the lumps will not break.
| Energy | 26 cal |
| Protein | 0.6 g |
| Carbohydrates | 4.4 g |
| Fiber | 0.3 g |
| Fat | 0.6 g |
| Cholesterol | 0.1 mg |
| Vitamin A | 5.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 1.8 mcg |
| Calcium | 3.5 mg |
| Iron | 0.1 mg |
| Magnesium | 3.3 mg |
| Phosphorus | 9.9 mg |
| Sodium | 0.6 mg |
| Potassium | 14 mg |
| Zinc | 0.1 mg |
I have tried this many times..first of all when I go to market they are two types of banana tree leaves ..so when we buy we have to ask them leaves for preparing Panki ....secondly adding a little of haldi and coriander enhances the taste🤗 and look😍...kids just love it..
If we dont have banana leaves and want to prepare it for unexpexted guests, can it be done by spreading it on the tava like a chilla/pancake?