Panki with chutney

Ingredients and Prep

Panki 

3 green chilies & 1” ginger crush 

Rice flour 1 cup, 

salt to taste, 

turmeric pdr ¼ tsp 

hing ¼ tsp 

add the crushed ginger-chili

½ cup sour curd , 

mix all well, take water in the same cup, add little at a time to get a batter like idli, let it soak for 30 minutes.

Add  curry leaves chopped, 3 tbsp coriander leaves, 1 tbsp oil  to the batter, mix well

Take banana leaves, big enough to spread batter like dosa,

Heat a tawa, spread oil. Keep the banana leaf, smear oil  on the leaf, spread the batter evenly around

Cover with another leaf, in which also oil is spread. Close the leaf, press lightly, keep turning and cook on the tawa, once the leaf turns brown, it means the panki is cooked, you’ll be able to left the banana leaf easily when cooked, remove from the leaf by rolling it, serve hot with the chutney

Chutney

Coriander leaves 1 bunch

Green chilies 3-4 / as per taste

Ginger 1 “ chopped

Jeera  ¼  tsp

Peanuts roasted 2 tbsp

Curd 1 tbsp

Salt to taste

Sugar ½ tsp

Lemon juice 1 tbsp

Ice cubes 4-5  helps 

Make chutney without adding water as adding ice cubes will help to retain the green colour. 

 

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