Panki - Super easy pancakes

By • April 9, 2012 • 4 Comments



Author Notes: These are traditional pancakes of gujarati cuisine from India. They are so easy and delicious to make that one is never enough. You have to have at least half a dozen. They are so light.And, the best part is that they are cooked between two banana leaf. Sounds interesting ,right. Another , nice thing about them is they could be made with corn, spinach puree, or peas puree and instead of banana leaf , corn husk could also be used.PistachioDoughnut

Makes 8 to 10

  • 3/4 cups Rice flour
  • 2 to 3 tablespoons Urad dal flour , if you do not have flour no problem just grind urad dal in grinder and you wil have urad dal flour
  • 1 to 2 paste of 1 or 2 green chillis
  • 1.5 teaspoons Roasted cumin seeds
  • 1.5 teaspoons Sesame seeds
  • 1 teaspoon Ginger paste
  • 2 teaspoons Plain yogurt
  • 2 teaspoons Ghee for batter
  • oil for greasing the banana leaf
  • Salt to taste
  1. Take rice flour and urad dal flour , add salt to it. Gradually add the yogurt, green chilli paste, ginger paste, coarsely grind roasted cumin seeds, sesame seeds and ghee. Add water to this mix and make a smooth batter. Whisk it well so that there are no lumps.
  2. Meanwhile clean and cut banana leaf into squares of equal sizes. grease the leaves only on one side with oil.
  3. To make pancakes - Take one banana leaf , keep the greases side up. And, pour just a teaspoon of batter on it. Do not spread or do anything. Take another banana leaf and cover it over the batter and press it. When you press the batter will spread. Do not worry if the batter comes out a little bit between the leaves.
  4. Cook it on both the sides till you see some spots on banana leaf.
  5. Serve it hot sealed in the banana leaf , as it is fun to remove the leaf along with mint chutney or a dip made from some red chilli powder in peanut oil.
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over 2 years ago PistachioDoughnut

Thanks a lot! Mindy - yes, it's seriously very simple and easy. Yeah, banana leaves are sold in asian stores, I just asked a local South Indian restaurant to give me few leaves and they generously gave me.
I have made correction for chilli paste , 1 or 2 green chillies into paste. You can increase or decrease the heat. About the dessert version, even I have to try it. Not a bad idea.
All your recipes look wonderful when you add the pictures..don't you think so..tc

Photo_squirrel

over 2 years ago LE BEC FIN

p.p.s PD, do you think it would be tasty to do a dessert version of these- w/a coconut cardamom jaggery spread next to an unspiced dal/rice paste?

Photo_squirrel

over 2 years ago LE BEC FIN

p.s. chili paste- how much?

Photo_squirrel

over 2 years ago LE BEC FIN

oohwheeeee! this is terrific. love the ease of it and the combo of grains,the yoghurt for tartness. And banana leaves, sold frozen in most asian markets, add such a nice flavor! can't wait to make these!th you
mindy