Rice Panki

Traditional Gujrati snackof rice paste cooked between banana leaves

Preparation time: 10 minutes+ fermenting time
Cooking time: 4 minutes per piece
Serves:6-8
Recipe Ingredients:
2 cups rice flour
½ cup curd, beaten
salt to taste
1/4 tsp asafetida
1 tsp coarse jeera powder
1 tsp ginger- chili paste
2 tsp garlic paste
2 tsp refined oil
½ cup urad dal atta
4-6 banana leaves cut into 4” circles with a cookie cutter
Refined oil for greasing and cooking
 
Recipe Method :
Combine the rice flour, curds, salt and 3 cups of warm water together in a bowl and mix well to make a thick batter. Cover and keep aside for 3 to 4 hours to ferment.
Add ¾ to 1 cup of water, asafoetida, cumin seeds, ginger-green chilli paste, garlic and ghee and mix well.
Apply little oil on one side of each banana leaf and keep aside.
Put 2 tbsp of the batter on one half of the greased side of a banana leaf and spread it evenly to make a thin layer.
Cover with another greased banana leaf and place on a moderately hot greased tava. Flip after 2 minutes. Cook the panki on both sides till light brown spots appear. Peal and serve immediately with chutney.
I like to serve it with masala chana dal.

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Author of the Recipe: reetika varshney

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Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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