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).



  • Servings: 6-8
  • Difficulty: Average
  • Print


  • 2 cups rice flour
  • ½ cup sour curds, beaten
  • Salt to taste
  • 1 tsp cumin seeds, coarsely ground
  • ½ tsp sugar
  • 1 tsp. ginger green chillie paste
  • 2 tsp. 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.  Add ¾ to 1 cup water if required.
  4. Remove the thick center stem and cut the leaves into even sized pieces of desired shape, square, round, oval.
  5. Grease the leaves lightly.
  6. Lay 3 to 4 leaves on a hot griddle and spoon the batter over each leaf.
  7. Cover with another leaf and press lightly to help spread the batter as thin as possible.  Cover and cook 2 minutes.
  8. Flip and cook 2 more minutes or till light brown spots appear on the leaves and the panki appears to peal off the leaf.
  9. Repeat with the remaining ingredients till all the batter is used up.  The leaves can be re-used in case you run short.  Serve hot with green chutney, if desired.

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