Egg Panki

Instructions

1. 1

   Prepare the Banana Leaves

   • Wipe the banana leaves clean with a damp cloth to remove any dirt.
   • To make them pliable and prevent tearing, gently run each leaf over a low flame for 10-15 seconds. You will see them turn a brighter, glossy green.
   • Cut the softened leaves into 16 squares, approximately 8x8 inches each. You will need two squares per panki.
2. 2

   Create the Panki Batter

   • In a large mixing bowl, whisk the eggs and curd together until smooth and well combined.
   • Add the rice flour, grated ginger, chopped green chilies, cumin seeds, turmeric powder, asafoetida, salt, and sugar to the bowl.
   • Mix everything well to form a thick, lump-free paste.
   • Gradually add water while whisking continuously to achieve a smooth, spreadable batter. The consistency should be similar to that of a pancake or dosa batter – not too thick and not too runny.
   • Finally, stir in the finely chopped coriander leaves.
3. 3

   Cook the Pankis

   • Heat a non-stick tawa or griddle over medium-low heat.
   • Just before you are ready to cook, add the fruit salt (Eno) to the batter and mix gently for about 10 seconds. The batter will become light and frothy. Do not overmix.
   • Take two squares of banana leaf. Brush a thin layer of oil on the glossy side of both leaves.
   • Place one leaf on a flat surface, oiled side up. Pour about 1/4 cup of the aerated batter onto the center and spread it evenly into a thin circle, about 5-6 inches in diameter.
   • Cover the batter with the second leaf, oiled side down, and press gently to seal.
   • Carefully lift the entire leaf 'sandwich' and place it on the hot tawa.
4. 4

   Steam and Serve

   • Cook for 2-3 minutes on the first side. You will see the top leaf change color and steam will escape from the sides.
   • Using a spatula, carefully flip the panki and cook for another 2-3 minutes on the other side.
   • The panki is cooked when the batter is set and no longer liquid. It will easily peel away from the banana leaf.
   • Repeat the process with the remaining batter and banana leaves.
   • Serve the Egg Pankis immediately, hot off the tawa, along with a side of green coriander chutney or mint chutney.