Panpale
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.
For 4 servings
Prepare the Batter
1.In a large mixing bowl, combine the fine rice flour, salt, and optional sugar. Mix the dry ingredients well.2.Gradually pour in the water while whisking continuously to prevent any lumps from forming.3.Continue whisking until you have a smooth, very thin batter. The consistency should be similar to that of buttermilk or thin cream. It should not coat the back of a spoon.Heat the Pan
1.Place a non-stick tava or a well-seasoned cast iron skillet over medium-high heat.2.Let the pan get properly hot. You can test this by sprinkling a few drops of water; they should sizzle and evaporate immediately.3.Once hot, reduce the heat to medium. Lightly grease the pan with a few drops of oil using a silicone brush, paper towel, or half an onion.Cook the Panpale
1.Stir the batter vigorously from the bottom before making each panpale, as the rice flour settles quickly.2.Take a ladleful of batter (about 1/4 cup) and pour it onto the hot pan from a height of a few inches, starting from the outer edge and moving towards the center in a circular motion to create a lacy pattern.3.Do not spread the batter with the ladle. Fill in any large gaps with a little more batter if needed.4.Drizzle about 1/4 teaspoon of oil around the edges.5.Cover the pan with a lid and cook for 1.5 to 2 minutes. The steam trapped inside will cook the top surface. You will see small holes forming, which is the characteristic texture of Panpale.Fold and Serve
1.Uncover the pan. The Panpale is cooked when the edges start to lift slightly and the top surface appears set and no longer liquid.2.Panpale is only cooked on one side, so there is no need to flip it.3.Gently fold the panpale in half or into a quarter using a spatula.4.Remove it from the pan and place it in a serving dish or a casserole to keep warm.5.Repeat the process for the remaining batter, remembering to stir the batter and lightly grease the pan each time.Serving
1.Serve the hot, soft Panpale immediately with fresh coconut chutney, sambar, or a spicy vegetable curry.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is the most critical factor. It must be thin and flowing for lacy, soft panpale.
- 2Always stir the batter well from the bottom before pouring it onto the pan, as rice flour settles very quickly.
- 3Ensure the pan is hot enough before pouring the batter. A properly heated pan prevents sticking and helps create the characteristic holes.
- 4Using a non-stick pan is highly recommended for beginners to prevent the delicate pancakes from sticking.
- 5These pancakes are best served hot and fresh right off the pan for the best soft, melt-in-the-mouth texture.
- 6Do not flip the panpale; it's a thin pancake that cooks through with the steam when covered.
Adapt it for your goals.
Herbed Panpale
Add 2 tablespoons of finely chopped cilantro (coriander leaves) or dill leaves to the batter for a fresh, aromatic flavor.
Spiced PanpaleSpiced Panpale
For a subtle savory flavor, add 1 teaspoon of cumin seeds and a 1/4 teaspoon of turmeric powder to the batter.
Vegetable PanpaleVegetable Panpale
Incorporate 1/4 cup of finely grated carrots or zucchini into the batter for added nutrition and a hint of sweetness.
Why this is on our healthy list.
Gluten-Free Goodness
Made entirely from rice flour, Panpale is naturally gluten-free, making it an excellent choice for individuals with celiac disease or gluten sensitivity.
Light & Digestible
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.
Low in Fat
This recipe uses very little oil, primarily for greasing the pan. This makes it a low-fat dish, contributing to a heart-healthy diet.
Instant Energy Source
Rice flour is a good source of carbohydrates, providing a quick and sustained release of energy to start your day.
Frequently asked questions
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.
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