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Panki

Panki is a very thin, savory rice flour pancake that is uniquely cooked between two banana leaves. This traditional Gujarati snack is incredibly light and delicate, with a subtle aroma from the banana leaves infused during the steaming/cooking process.
Print Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rice flour
  • ½ cup sour yogurt
  • 1 tablespoon ginger-green chili paste
  • A pinch of turmeric powder
  • Salt to taste
  • Water to make a thin batter
  • 2 tablespoons oil plus more for greasing
  • A pinch of fruit salt Eno or baking soda (optional, for a fluffier texture)
  • Banana leaves cut into 6-inch squares

Equipment

  • Mixing bowl
  • Blender (if making fresh batter)
  • Banana leaves
  • Flat non-stick pan or tawa

Method
 

  1. . In a mixing bowl, combine the rice flour, sour yogurt, ginger-green chili paste, turmeric
  2. powder, and salt.
  3. Gradually add water and whisk to form a smooth, thin, pourable batter, similar to a crepe
  4. batter. Let it rest for 15-20 minutes.
  5. Just before making the panki, add 2 tablespoons of oil and the fruit salt (if using) to the
  6. batter and mix gently.
  7. Wipe the banana leaf squares clean. Grease the shiny side of two banana leaves with a
  8. little oil.
  9. Place one banana leaf on a flat surface, greased side up.
  10. Pour 2-3 tablespoons of the batter onto the center of the leaf and spread it thinly.
  11. Cover it with the second banana leaf, greased side down.
  12. Heat a tawa or non-stick pan over medium heat.
  13. Place the banana leaf "sandwich" on the hot tawa.
  14. Cook for about 2-3 minutes on each side, pressing down gently with a spatula. You will
  15. see the color of the leaf change and brown spots appear.
  16. The panki is cooked when the batter firms up and easily separates from the leaves.
  17. Serve the panki hot, directly in the banana leaves, with a side of green chutney.

Notes

The batter needs to be thin for a delicate panki. Adjust water accordingly.
● Using sour yogurt gives a nice tangy flavour.
● The banana leaves are essential as they impart a unique aroma and prevent the delicate
pancake from sticking. Do not skip them.