Pankis are made by cooking batter between banana leaves which imparts a distinct aroma to the pankis. While pankis made with rice flour are more common, they can also be made with moong dal (soaked and ground).

The name Panki is derived from the leaf i.e. paan. As it is cooked between the leaves, it is called Pan-ki. The delicious savoury taste and light but satisfying panki, makes the effort all worthwhile!


  • 2 cups rice flour
  • ½ cup sour curds, beaten
  • Salt to taste
  • 1 tsp cumin seeds, coarsely ground
  • ½ tsp sugar
  • 1 tsp. green chilli paste
  • 2 tsp. ginger garlic paste
  • 2 tsp. melted ghee
  • 4 to 6 banana leaves, washed and wiped clean.


  1. Mix the rice flour with curds, salt and 3 cups warm water in a bowl, to make a medium thick batter of pouring consistency, like lassi.
  2. Cover and keep aside for 3 to 4 hours or overnight to ferment.
  3. Then add the cumin, sugar, ginger green chillie paste and garlic paste and mix well. 
  4. Add ¾ to 1 cup water if required.
  5. Remove the thick center stem and cut the leaves into even sized pieces of desired shape, square, round, oval.
  6. Grease the leaves lightly and lay 3 to 4 leaves on a hot griddle, oiled side up, and spoon 2 to 3 tbsp. of the batter over each leaf, depending on the size of the leaf.
  7. Cover with another leaf and press lightly to help the leaf adhere to the batter.
  8. Cook for a minute or so and turn over.
  9. Press the leaf with the spatula applying some pressure to spread the panki as thin as possible. 
  10. Cook 2 minutes or till light brown spots appear on the leaves and the panki appears to peal off the leaf. 
  11. Repeat with the remaining ingredients till all the batter is used up. 
  12. The leaves can be re-used in case you run short. 
  13. Serve hot with green chutney, if desired.

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