quick rice panki video

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quick rice panki video. Rice flour pancakes steamed in between banana leaves, are a favourite Gujarati snack. Urad dal flour helps to bind the panki batter and make very thin pankis. Serve the pankis hot from the griddle and let your guests peel off the banana leaves and enjoy the steaming hot pankis with spicy green chutney.

Recipe Description for Quick Rice Panki

Preparation Time: 5 mins
Cooking Time: 20 mins
Makes 25 pankis

Ingredients

For Quick Rice Panki
3/4 cup rice flour (chawal ka atta)
2 tbsp urad dal (split black lentil) flour
2 tsp curd (dahi)
1 tsp green chilli paste
1 tsp roasted and coarsely crushed cumin seeds (jeera)
2 tsp oil
salt to taste

Other Ingredients
6 banana leaves (kele ka patta) , cut into 150 mm × 150 mm. square
oil for greasing

For Serving
green chutney

Method

For quick rice panki

To make {span class="bold1"}quick rice panki{/span}, combine the rice flour, urad dal flour, curds, green chilli paste, cumin seeds, oil, salt and ¾ cup of water and mix well. Keep aside.
Apply a little oil on one side of each banana leaf and keep aside.
Put 1 tbsp of the batter on the greased side of a banana leaf.
Cover with another banana leaf with the greased side over the batter press it gently to spread the batter evenly to make a thin layer.
Heat a non-stick tava (griddle) and cook the panki on both sides till light brown spots appear on the banana leaves and the pancake in-between peels off the banana leaf easily.
Repeat with the remaining batter to make 24 more pankis.
Serve the {span class="bold1"}quick rice panki{/span} immediately with green chutney.

Handy tip: