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A delicate, savory pancake from Gujarat, made with rice flour batter and steamed between banana leaves. This unique cooking method gives it a subtle, earthy aroma. It's a light, healthy, and delicious snack.
For 4 servings
Prepare the Batter
Ferment the Batter
Prepare the Banana Leaves
A delicate, savory pancake from Gujarat, made with rice flour batter and steamed between banana leaves. This unique cooking method gives it a subtle, earthy aroma. It's a light, healthy, and delicious snack.
This gujarati recipe takes 275 minutes to prepare and yields 4 servings. At 236.05 calories per serving with 4.5g of protein, it's a moderately challenging recipe perfect for breakfast or snack or light_lunch.
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Assemble the Panki
Cook the Panki
Serve Hot
Replace a quarter of the rice flour with besan (gram flour) or jowar (sorghum) flour for a different flavor and nutritional profile.
Add 2-3 tablespoons of finely chopped fenugreek leaves (methi), spinach, or cilantro to the batter for added flavor and nutrients.
Add a pinch of red chilli powder or finely chopped garlic to the batter for an extra kick.
The batter is fermented, which promotes the growth of beneficial gut bacteria, aiding digestion and improving overall gut health.
Steamed instead of fried and made from rice flour, Panki is light on the stomach and easy to digest, making it an excellent snack for all ages.
With minimal oil used in preparation, this dish is low in calories and fat, making it a suitable choice for those managing their weight or seeking a heart-healthy option.
Panki is a traditional Gujarati savory pancake made from a fermented rice flour batter, which is uniquely cooked by steaming it between two banana leaves on a griddle.
Yes, Panki is considered very healthy. It is steamed with very little oil, making it low in fat and calories. The fermented batter is also beneficial for gut health.
One serving of Panki, which is typically two pieces, contains approximately 150-180 calories, making it a light and healthy snack option.
While banana leaves provide the signature aroma and flavor, you can use parchment paper or turmeric leaves as an alternative. The taste and aroma will be slightly different but still delicious.
Sticking can happen if the panki is undercooked or if the leaves were not greased properly. Ensure you cook it until light brown spots appear on the leaves and the pancake inside looks opaque and set.
Panki is best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to a day. Reheat them on a tawa for a minute on each side before serving.
This recipe goes great with these complete meals
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