Gujarati Panki

For those who don't know, Panki is the only reason people can wait forever to be seated in Swati snacks and I cant blame them..it is one of my absolute favourite Gujju snacks . Rice flour pancakes cooked between banana leaves, they are an addiction! Had seen this recipe on TV once where the owner of Swati snacks was a guest chef, so I am confident this is as authentic as it gets. They taste almost the same too :)

Ingredients (makes about 15 pankis)

2 cups rice flour
1 cup curd
1 cup water
2 teaspoons ginger-green chilli paste
1 teaspoon haldi powder
salt to taste
1 garlic pod,crushed
1 teaspoon dhanya powder

Banana leaves
Oil
Green chutney

1. Mix all the ingredients for the batter and leave overnight (or 8 hours atleast) to ferment. The batter should be thin, thinner than dosa batter.
2. Cut the banana leaves as per the size of your tawa. Wash the leaves and pat them dry.
3. Heat a large non stick tawa/pan. Grease the leaves with oil on the darker, shiny side of the leaves.
4. Reduce flame to slow, place one leaf on the tawa, pour 2-3 spoons of the batter and spread over the leaf. Do not pour too much batter, the batter should appear translucent after pouring.
5. Place the matching leaf on top ,with the greased side touching the batter and increase the flame to medium high.
6. When the lower leaf shrinks and turns burn, flip the leaves over so that the panki is cooked from both sides. When both leaves have shrunk and turned brown, the panki is ready
7. Remove from the gas and serve with chutney or green chilli pickle. The aroma when the panki is opened is really divine!

First leaf with batter on the tawa

Second leaf on top