Rice Panki – Steamed Rice Pancakes
I’m a true blue Indian. I love trying out global cuisines. But at the end of the day, I always prefer coming back to Indian meals. 😀 Panki is one of the reasons why I love Indian cuisine so much. If you look at the dish, it doesn’t really look so extravagant. It is after all just rice batter steamed between banana leaves. But the beauty of the dish lies in its subtlety. This is easy. However, one would need a lot of patience to steam the Panki one-by-one. 🙂
INSTANT RICE PANKI RECIPE | Steamed Rice Pancakes Recipe
Prep Time: 15 min
Cook Time: 3 min per pancake
Makes: around 10-15 pankis
1/3 cup rice flour (75 grams)
1.5 tbsp black gram flour (urad dal flour) (binder)
1 tsp curd / plain yogurt
2 whole green chilies
3/4 tsp crushed carom / cumin seeds (ajwain/saunf)
3-5 tbsp vegetable oil
1/2 tsp salt (taste & adjust)
2 TBsp Sago / Sabudada (Pearl tapioca)
2-3 Banana leaves
1/2 rind lemon
To prepare the banana leaves – Cut them into equal squares or circles
1. Soak Sago / Sabudana for 15 minutes.
2. Blend in along with 2 green chilis. Keep aside
3. Mix rice flour and urad dal flour together
4. Add the blended sago-chili mixture, Curd & Salt
5. Carom/Cumin seeds soaked in hot water for 5 min. Add that to the batter too.
(I finally squeezed juice of half a lemon for extra sourness)
6. Add water (around 200 ml) and mix well to make a thin smooth batter
7. Smear the leaves with a little oil
8. Take a griddle / tava / flat pan & heat it.
9. Put one half of the banana leaf on the Tava / Pan
10. Spread 2-3 teaspoons of the batter evenly on the leaf.
11. Sandwich these with the other half banana leaf. (place the other half on top of the lower half)
12. Cook on one side for about 1-2 minutes. Then flip over.
13. Cook until light brown spots appear on both sides (totally takes not more than 3-5 minutes)
14. Remove on a plate.
15. Very gently, peel of the leaf on both sides.
Serve hot with Green Chutney, Garlic Chutney or Molagai Podi/Gun Powder.