Panki

Por Your Food Lab · 45 min

Ingredientes

Modo de preparo

1. Wash the banana leaves, wipe them dry, and cut them into squares sized to suit your preference and your tawa.
2. Make the batter: put the rice flour and all the remaining batter ingredients in a large bowl and mix well.
3. Add the water gradually while whisking until the batter is lump-free; it should be slightly thinner than dosa batter.
4. Cover the batter and set it aside while you make the chutney.
5. Grind all the chutney ingredients in a mixer jar until smooth.
6. Heat a tawa on high flame until hot.
7. Grease two leaf squares with a very little oil. Pour a ladle of batter (without overflowing) onto one leaf, then cover with the second leaf, smooth/green side touching the batter.
8. Add a few drops of oil to the hot tawa, place the leaf parcel on it and press gently from the top.
9. Cook one side over medium-high flame until the leaf turns slightly brown, flip and cook the other side the same way. Total cooking takes 2-3 minutes.
10. Check by peeling off the leaf: the panki should not stick. Serve hot with the banana leaf and chutney.

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