Home‎ > ‎

Rice Panki

Prep Time: 15 min
Cook Time: 3 min per pancake
Makes - around 10-15 pankis

1/3 cup rice flour (75 grams)
1.5 tbsp black gram flour (urad dal flour) (binder)
1 tsp curd / plain yogurt
2 whole green chilies
3/4 tsp crushed carom / cumin seeds (ajwain/saunf)
3-5 tbsp vegetable oil
1/2 tsp salt (taste & adjust)
2 TBsp Sago / Sabudada (Pearl tapioca)
2-3 Banana leaves
1/2 rind lemon

To prepare the banana leaves - Cut them into equal squares or circles

1. Soak Sago / Sabudana for 15 minutes.
2. Blend in along with 2 green chilis. Keep aside
3. Take the Rice flour in a large bowl.
4. Add Urad Dal / Split Black Lentil flour to it
5. Add the blended sago-chili mixture, Curd & Salt, Carom/Cumin seeds soaked in hot water for 5 min & enough water (200ml)
(I finally squeezed juice of half a lemon for extra sourness)
6. Mix well to make a thin smooth batter
7. You can cut the banana into equal circles using a cookie cutter. Or just directly cut them into rectangles.
8. Smear the leaves with a little oil
9. Take a griddle / tava / flat pan & heat it.
10. Put one half of the banana leaf on the Tava / Pan
11. Spread 2-3 teaspoons of the batter evenly on the leaf.
12. Sandwich these with the other half banana leaf. (place the other half on top of the lower half)
13. Cook on one side for about 1-2 minutes. Then flip over.
14. Cook until light brown spots appear on both sides (totally takes not more than 3-5 minutes)
15. Remove on a plate.
16. Very gently, peel of the leaf on both sides.
17. Serve hot with Green Chutney, Garlic Chutney or Molagai Podi/Gun Powder.