Delicious and Healthy Banana Leaf Steamed Pancakes: Panki
This dish can be a great addition to a balanced diet, providing essential nutrients and flavor with minimal calories.
1 Piece
For 4 people
Difficulty
Average
Taste
Unknown
Health Benefits
Quick to Prepare: Ideal for a fast, wholesome snack or meal.
Low in Calories: A light option that fits well into a balanced diet.
Nutrient-Rich: Contains spices with health benefits.
Flavorful: The use of banana leaves adds a unique, aromatic touch.
Customizable: Adjust spices and chutney to suit your taste preferences.
150 kcal
in 122g
Protein:
3g
Fats:
4.5g
Carbs:
25g
Cholesterol:
0mg
Sodium, Na:
150mg
Potassium, K:
200mg
Panki is a unique and healthy Indian snack that features a savory rice flour batter steamed between banana leaves, creating a delightful, fragrant dish that's both nutritious and easy to prepare. Perfect for a quick breakfast or light meal!
This recipe contain 2 sections
Batter
Ingredients
4
1 cup Rice flour
half cup Curd
2 inches Ginger
3 pieces Green chillies
quarter teaspoon Asafoetida
1 pinch Turmeric powder
Salt as per taste
2 tsp Oil
Fresh coriander as per needed
1 cup Water
5 pieces Banana leaves
Tips
Ensure the tawa is hot before placing the banana leaves to achieve a crisp texture.
Use fresh banana leaves for the best flavor and texture.
You can experiment with different chutney variations for added flavors.
Directions
Wash and dry the banana leaves. Cut them into squares according to the size of your tawa (griddle).
In a large bowl, combine rice flour, curd, ginger, green chillies, asafoetida, turmeric powder, salt, oil (if using), and chopped coriander. Gradually add water while whisking to achieve a smooth, lump-free batter. The consistency should be slightly runnier than dosa batter. Cover and let it sit.
Heat a tawa over high flame. Grease two banana leaf squares with a tiny amount of oil. Pour a ladle full of batter onto one leaf, then place the second leaf on top with the smooth side facing the batter.
Once the tawa is hot, place the banana leaf with batter on it. Press gently from the top. Cook on medium-high flame until the banana leaf turns slightly brown, about 2-3 minutes per side. Flip and cook the other side similarly.
Carefully peel off the banana leaves. Serve the pankis hot with the chutney.
Notes
People with allergies to any of the ingredients or those on a strict low-sodium diet should avoid or adjust accordingly.
Chutney
Ingredients
4
1 cup Coriander
2 pieces Green chillies
1 inch Ginger
2 tbsp Roasted peanuts
1 teaspoon Cumin seeds
2 tbsp Curd
1 tablespoon Sugar
1 piece Lemon
Salt as per taste
1 piece Ice cube
Directions
In a mixer jar, combine fresh coriander, green chillies, ginger, roasted peanuts, cumin seeds, curd, sugar, lemon juice, salt, and an ice cube. Blend to a smooth chutney.
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