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Soft, lacy rice flour pancakes from the Konkan coast of Maharashtra. This instant version is quick to make and perfect for a light breakfast or snack, traditionally served with coconut chutney.
Prepare the Batter
Heat the Pan
Cook the Panpale
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Soft, lacy rice flour pancakes from the Konkan coast of Maharashtra. This instant version is quick to make and perfect for a light breakfast or snack, traditionally served with coconut chutney.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 259.37 calories per serving with 4.23g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Fold and Serve
Serving
Add 2 tablespoons of finely chopped cilantro (coriander leaves) or dill leaves to the batter for a fresh, aromatic flavor.
For a subtle savory flavor, add 1 teaspoon of cumin seeds and a 1/4 teaspoon of turmeric powder to the batter.
Incorporate 1/4 cup of finely grated carrots or zucchini into the batter for added nutrition and a hint of sweetness.
Made entirely from rice flour, Panpale is naturally gluten-free, making it an excellent choice for individuals with celiac disease or gluten sensitivity.
As a thin, steamed pancake with minimal oil, Panpale is light on the stomach and easy to digest, making it a suitable meal for breakfast or a light snack.
This recipe uses very little oil, primarily for greasing the pan. This makes it a low-fat dish, contributing to a heart-healthy diet.
Rice flour is a good source of carbohydrates, providing a quick and sustained release of energy to start your day.
The batter should be very thin and flowing, similar to the consistency of buttermilk or thin cream. It should not coat the back of a spoon thickly. When poured, it should spread easily on its own.
This usually happens if the pan is not hot enough before you pour the batter, or if the pan is not greased adequately. Ensure the pan is on medium-high heat and a drop of water sizzles and evaporates instantly before you start.
One serving of two Panpale contains approximately 150-180 calories, making it a light and healthy breakfast option. The exact count depends on the amount of oil used.
Yes, Panpale is a relatively healthy dish. It's made from rice flour, which is gluten-free and easy to digest. It's low in fat as it's shallow-fried with minimal oil and is naturally vegan.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. Remember to stir it very well before use, as the rice flour will have settled at the bottom. You may need to add a little water to adjust the consistency.
Panpale is traditionally served with a simple coconut chutney (freshly grated coconut, green chilies, and salt) or a spicy vegetable curry like 'alsanyachi amti' (black-eyed pea curry).