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A protein-rich twist on the classic Gujarati Panki. This savory rice flour pancake, enriched with egg, is steamed between banana leaves for a delicate, smoky flavor. A light and delicious snack perfect with green chutney.
For 4 servings
Prepare the Banana Leaves
Create the Panki Batter
Cook the Pankis
A protein-rich twist on the classic Gujarati Panki. This savory rice flour pancake, enriched with egg, is steamed between banana leaves for a delicate, smoky flavor. A light and delicious snack perfect with green chutney.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 267.95 calories per serving with 7.3g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
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Steam and Serve
Finely grate vegetables like carrots, cabbage, or zucchini and add them to the batter for extra nutrition and texture.
Increase the amount of green chilies or add a pinch of red chili powder to the batter for more heat.
Incorporate other fresh herbs like chopped mint or dill leaves along with coriander for a different flavor profile.
To make a vegan version (though it will no longer be 'Egg Panki'), omit the egg and curd. Use a plant-based yogurt and add an extra 1/2 tsp of baking powder with the fruit salt.
The combination of eggs and curd makes this dish rich in high-quality protein, which is essential for muscle repair, growth, and keeping you full for longer.
Made with rice flour, Egg Panki is a perfect and delicious option for individuals with celiac disease or gluten sensitivity.
The use of curd (yogurt) introduces beneficial probiotics into your diet, which help maintain a healthy gut microbiome and improve digestion.
The steaming method of cooking between banana leaves uses minimal oil, making the panki light, non-greasy, and easy on the digestive system compared to fried snacks.
One serving of Egg Panki (2 pieces) contains approximately 180-220 calories, depending on the exact ingredients and amount of oil used. It's a relatively light and low-calorie snack.
Yes, Egg Panki is a healthy snack option. It's high in protein from eggs and curd, gluten-free, and steamed rather than deep-fried. It provides sustained energy and is easy to digest.
While banana leaves impart a unique, smoky flavor, you can make pankis using parchment paper or even aluminum foil. Grease the paper/foil just as you would the leaves. The texture will be similar, but the authentic aroma will be missing.
You can prepare the batter base (without the fruit salt) up to a day in advance and store it in an airtight container in the refrigerator. Add the fruit salt just before you are ready to cook the pankis.
Sticking usually happens for two reasons: the banana leaves were not greased properly with oil, or the panki is undercooked. Ensure a thin, even layer of oil on the leaves and cook until the batter is fully set.
Egg Panki is traditionally served hot with green coriander-mint chutney. It also pairs well with a sweet and tangy tamarind chutney or a simple cup of masala chai.
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