Rice Panki ( Gujarati Recipe)
by Tarla Dalal
rice panki recipe | Gujarati rice flour panki | rice flour pancake cooked on banana leaf | with 25 images.
rice panki is the most cooked Gujarati panki. Learn to make Gujarati rice flour panki.
rice 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 rice panki with the banana leaf adds a great deal of aroma as well as visual appeal to it.
When making rice panki, always grease the banana leaves well, and allow the panki to leave the sides before serving.
Tips 1. Spread the batter uniformly to ensure even cooking. 2. Spread the batter with the back of a spoon on the banana leaf. 3. After cooking rice panki, discard banana leaves.
rice panki is best served with green chutney.
Enjoy rice panki recipe | Gujarati rice flour panki | rice flour pancake cooked on banana leaf | with step by step photos.
Rice Panki ( Gujarati Recipe) recipe - How to make Rice Panki ( Gujarati Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 35 pankis
For Rice Panki
2 cups rice flour (chawal ka atta)
1/2 cup curd (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)
6 to 8 banana leaves (kele ka patta) , cut into 150 mm. x 150 mm. square pieces
oil for greasing and cooking
For rice panki
- For rice panki
- To make {span class="bold1"}rice panki{/span}, 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.
- Add asafoetida, cumin seeds, ginger-green chilli paste, garlic paste, ghee and turmeric powder and mix well.
- Apply a little oil on one side of each banana leaf and keep aside.
- Put 1/2 tbsp of the batter on one half of the greased side of a banana leaf and spread it evenly to make a thin layer.
- Cover with the other greased banana leaf with the greased side facing downwards
- Cook on a non-stick tava (griddle) till light brown spots appear on the leaves and the panki in between peels off the leaf easily.
- Repeat with the remaining ingredients to make 34 more pankis.
- Serve the {span class="bold1"}rice panki{/span} immediately.
Handy tip:
- Handy tip:
- You can cook 3 to 4 pankis at a time.
Variation:
- Variation:
- {span class="bold1"}suva panki{/span} - after step no. 2 sprinkle 2 tsp finely chopped fresh dill leaves (suva/ shepu bhaji) on top and follow the remaining steps as above.
like rice panki
-
like rice panki recipe | Gujarati rice flour panki | rice flour pancake cooked on banana leaf | 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 rice panki made of ?
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what is rice panki made of ? See below image of list of ingredients for 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 rice panki
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In a bowl put 2 cups rice flour (chawal ka atta).
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Add 1/2 cup curds (dahi) , beaten.
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Add salt to taste.
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Add 3 cups of warm water.
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Mix well to make a thick batter.
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Cover and keep aside for 3 to 4 hours to ferment.
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Batter after fermenting.
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Mix well.
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Add 1/4 tsp asafoetida (hing).
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Add 1 tsp cumin seeds (jeera) , roughly ground.
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Add 1 tsp ginger-green chilli paste.
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Add 2 tsp garlic (lehsun) paste.
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Add 2 tsp melted ghee.
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Add a pinch turmeric powder (haldi).
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Mix well.
making rice panki
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To make rice panki recipe | Gujarati rice flour panki | rice flour pancake cooked on banana leaf | 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 1/2 tbsp of the batter on one half of the greased side of a banana leaf and spread it evenly to make a thin layer.
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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 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 rice panki is ready.
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Serve rice panki | Gujarati rice flour panki | rice flour pancake cooked on banana leaf | immediately with healthy green chutney.
tips for 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 flat spoon, laddle while cooking so that it gets evenly cooked.
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After cooking rice panki Gujarati rice flour panki | discard banana leaves.
| Energy | 34 cal |
| Protein | 0.6 g |
| Carbohydrates | 6.4 g |
| Fiber | 0.2 g |
| Fat | 0.6 g |
| Cholesterol | 0.5 mg |
| Vitamin A | 7.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 0.7 mcg |
| Calcium | 6.8 mg |
| Iron | 0 mg |
| Magnesium | 3.3 mg |
| Phosphorus | 11.7 mg |
| Sodium | 0.6 mg |
| Potassium | 9.7 mg |
| Zinc | 0.1 mg |