Panki
Thin, softly steamed rice-and-lentil pancakes cooked between banana leaves, Panki is a beloved Gujarati snack with a gentle tang and lovely leaf aroma. It turns out light, delicate, and perfect with green chutney or pickle.
For 8 servings
- prep · ~240 min
Soak the rice and dal.
Wash the rice and urad dal well, then soak them together in enough water for 4 hours until softened.
- mix · ~8 min
Grind the batter.
1.Drain the soaked rice and urad dal.2.Add them to a grinder with yogurt, ginger, green chili, and a little water.3.Grind to a smooth, pourable batter that is slightly thicker than dosa batter.4.Mix in cumin seeds, asafoetida, turmeric powder, and salt.TIPKeep the batter smooth and spreadable; if it is too thick, the panki will turn heavy. - prep · ~5 min
Prepare the banana leaves.
Cut the banana leaves into rectangles large enough to fold over the batter. Wipe them clean and lightly grease one side of each leaf with oil.
TIPIf the leaves feel stiff, pass them briefly over a low flame to soften them so they do not crack. - assemble · ~5 min
Spread the batter on the leaves.
1.Place one banana leaf greased side up.2.Spread a thin layer of batter in the center.3.Cover with another greased banana leaf, greased side down.4.Press gently so the batter spreads evenly into a thin pancake. - steam · ~8 min
Cook the panki on a hot pan.
1.Heat a flat pan or tawa over low to medium heat.2.Place the banana leaf sandwich on the pan.3.Cook for 2 to 3 minutes on one side until the leaf changes color slightly.4.Flip and cook the other side for 2 to 3 minutes until the batter is set.TIPCook on gentle heat so the panki steams inside the leaves instead of browning too fast. - assemble · ~3 min
Peel and finish the panki.
Remove the cooked panki from the pan and open the top leaf carefully. Peel the panki from the bottom leaf while still warm.
- serve
Serve the panki hot.
Repeat with the remaining batter and banana leaves, then serve the panki hot as a snack or light breakfast.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Spread the batter very thin; a thick layer turns panki dense instead of soft and delicate.
- 2If the banana leaves are stiff, warm them briefly over a flame so they fold without cracking.
- 3Grease only lightly, or the batter can slide and spread unevenly inside the leaf sandwich.
- 4Cook on low to medium heat; high heat scorches the leaf before the batter steams through.
- 5Peel the panki while still warm, when it releases from the leaf more easily and stays intact.
- 6If making in batches, keep cooked panki wrapped in a clean cloth so they stay soft.
- 7The batter should be smoother than idli batter and just slightly thicker than dosa batter for easy spreading.
Adapt it for your goals.
Spicier
Add an extra green chili or a little crushed pepper for a sharper, more chutney-friendly heat.
no yogurtNo-yogurt
Replace the yogurt with water and rest the batter briefly for a milder tang-free version if you want a lighter flavor.
garlicGarlic
Grind in a small garlic clove with the ginger and chili for a more robust, savory panki.
jainJain
Skip ginger and asafoetida, and use mild green chili only, for a Jain-friendly adaptation.
Why this is on our healthy list.
Balanced Grain and Lentil Base
Rice and urad dal together make this snack more sustaining than a plain rice batter and add some plant protein.
Lightly Cooked With Minimal Oil
The panki is steamed between banana leaves on a pan, so it cooks softly without needing much oil.
Digestive Spice Support
Ginger, cumin, and asafoetida are traditional additions that bring flavor and are often used in foods meant to feel light.
Frequently asked questions
Yes, but the signature aroma will be missing. You can cook it on parchment or a well-greased surface, though the texture and flavor will be less traditional.
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