Panki with Green Chutney

Ingredients

For the Batter

• 1 cup Rice flour
• ½ cup Curd
• Ginger – 2-inch piece, made into paste
• 3, made into paste Green chillies
• ¼ tsp Hing
• a pinch Turmeric powder
• to taste Salt
• ¼ tsp MSG
• 2 tsp Oil
• a handful Fresh coriander, chopped
• Water – approx. 1¼ cups, added gradually

For Cooking

• 4–5 Banana leaves
• Oil – a little, for greasing and cooking

For the Green Chutney

• 1 cup, packed Fresh coriander
• 2–3 Green chillies
• 1-inch piece Ginger
• 2 tbsp Roasted peanuts
• 1 tsp Cumin seeds
• 2 tbsp Curd
• 1 tbsp Sugar
• 1, juiced Lemon
• to taste Salt
• ⅛ tsp MSG
• 1 Ice cube

Method of Preparation

Chef Ajay Chopra

1. Prepare the Banana Leaves

   Wash the banana leaves and wipe them dry. Cut them into squares according to the size of the tawa. Lightly grease each piece with oil.

2. Make the Batter

   In a mixing bowl, combine rice flour, curd, ginger-green chilli paste, hing, turmeric powder, salt, MSG, oil and chopped coriander. Gradually add water while whisking to form a smooth, lump-free batter. The consistency should be slightly thinner than dosa batter. Cover and allow the batter to rest.

3. Prepare the Green Chutney

   In a mixer jar, combine coriander, green chillies, ginger, roasted peanuts, cumin seeds, curd, sugar, lemon juice, salt, MSG and an ice cube. Blend into a smooth chutney and set aside.

4. Cook the Panki

   Heat a tawa over medium-high heat. Place one greased banana leaf on the tawa and pour a ladleful of batter over it. Spread gently and cover with another greased banana leaf, with the smooth side touching the batter. Press gently and cook until the leaf turns slightly brown. Flip and cook the other side. Cook for approximately 2–3 minutes in total.

5. Serve

   Carefully peel away the banana leaf; the Panki should release easily. Serve hot with green chutney, keeping the banana leaf alongside for its aroma.