Panki are Gujurati pancakes or chillas, cooked between banana leaves. Cooking with this method imparts a sweet flavour into the pancake. The resulting panki is very soft, almost like a khandvi. If you don't have access to banana leaves, you can use turmeric leaves as well or just use this batter as a chilla.
SERVES 4 PANKI
INGREDIENTS
2 tbsp sprouts (I used green gram)
2 tbsp oats
2 tbsp peas
2 tbsp besan or gram flour
1 tsp ginger garlic green chilli paste
Salt to taste
A pinch of asafoetida
METHOD
Grind all the above ingredients with water into a pouring consistency. None of the ingredients should be roasted or boiled.
Cut squares or rounds of banana leaf. Spread the batter into thick rounds onto one leaf and cover with another.
Place this on a hot pan and cook on both sides until brown spots appear. Serve with any chutney of your choice.
I have many chutney recipes on my page - bottle gourd peel, ridge gourd peel and moringa. Head over and serve with any of them.
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