Panki

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the rice flour, curd, ginger paste, green chilli paste, turmeric powder, asafoetida, sugar, and salt.
   • Gradually add water while whisking continuously to form a smooth, lump-free batter.
   • The batter should have a thin, pourable consistency, similar to a crepe or dosa batter. Adjust water if necessary.
2. 2

   Ferment the Batter

   • Cover the bowl and set it aside in a warm place to ferment for at least 4 to 6 hours.
   • This fermentation step is crucial for developing the characteristic tangy flavor of the panki.
3. 3

   Prepare the Banana Leaves

   • While the batter ferments, wash the banana leaves thoroughly and pat them dry.
   • Cut the leaves into 8 squares, each approximately 8x8 inches.
   • To make them pliable and prevent tearing, gently run each leaf square over a low open flame for a few seconds until it turns a brighter green and becomes soft.
4. 4

   Assemble the Panki

   • Once the batter is fermented, stir it well. Take two squares of the prepared banana leaf.
   • Lightly grease the shiny side of both leaves with oil.
   • Place one leaf on a flat surface, greased side up. Pour about 2-3 tablespoons of batter onto the center.
   • Quickly spread the batter into a thin, even circle using the back of a spoon.
   • Cover it with the second leaf, greased side down, and press gently to seal.
5. 5

   Cook the Panki

   • Heat a non-stick tawa or griddle over medium heat.
   • Carefully place the assembled panki (the leaf parcel) on the hot tawa.
   • Cook for 2-3 minutes on one side. You will see the leaf getting slightly charred and the batter inside changing color.
   • Flip the parcel over and cook for another 2-3 minutes on the other side until light brown spots appear on the leaves.
   • The panki is cooked when it easily separates from the leaf.
6. 6

   Serve Hot

   • Repeat the assembly and cooking process for the remaining batter.
   • Serve the pankis immediately, still inside the banana leaves. Diners can peel open the leaves to enjoy the soft, steamed pancake inside.
   • It is traditionally served with a side of green chutney.