Wednesday, 22 July 2015

Panki


The only time I has eaten this was a month ago when Hrushikesh and Maya took me to Tosa a restaurant that specializes in the ultimate Gujrati , Marwad & Kathiwadi Cuisine. I was wowed by the method , flavors and simplicity of the dish . This is my first attempt at recreating it - next time a thinner batter will ensure a more ' lacy look I think . The taste was divine.
1 & 1/2 Cups Rice Flour
2 Tablespoons Urad Dal Flour.
3 Tablespoons Curd.
1/2 Teaspoon Haldi.
1 Teaspoon Jeera - Coarsely pound it.
Coarsely Grated - 2 green chiles 1/2 " Ginger
1.5 Tablespoons Melted Ghee
1/2 Sachet Eno Salts ( Eno needed ? Different recipes used or didn't use on the net )
Salt.
Hing
Water.
Mix everything up , leave covered to lightly ferment an hour or two . You are looking at a dosa / pancake batter consistency .
Meanwhile prepare banana leaves by cutting them into approximate 6 X 6 " squares or bigger.


Take 2 cut pieces of banana leaves , apply oil on one side of each cut leaf piece.
Lightly spread batter on one oiled side of one leaf. Cover with the other oiled side on the batter - the batter between 2 oiled surfaces.


Place on tawa , cook on medium low for 90 seconds on each side.
When it's cooked the leaf will peel off beautifully .
This is a gem of a recipe , I plan to make it a lot and hope to perfect the look soon .



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