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Sanwa Panki

Team AckoFeb 8, 2024

Sanwa Panki gets its unique flavour because of being cooked between banana leaves. This is another delectable dish from Gujarat, which you will absolutely love

Contents

Ingredients to make Sanwa Panki:

2 cups sanwa millet (sama), ½ cup rajgira flour, 4 tbsp arrowroot (paniphal) flour, 2 tbsp ghee, 1 tsp cumin seeds (jeera), 3/4 cup sour curds (khatta dahi) (beaten), rock salt (sendha namak) to taste, 1 tbsp finely chopped coriander (dhania), 1½ tsp ginger-green chilli paste, 4 to 6 banana leaves (kele ka patta), cut into square pieces, oil for greasing and cooking

Steps to make Sanwa Panki:

1. Blend the sanwa millet in a mixer to a fine powder and keep aside.

2. Transfer it to a bowl, add the rajgira and arrowroot flours, curds, rock salt, coriander, ginger-green chilli paste, cumin seeds and ½ cup of water in a bowl and mix well to make a batter of pouring consistency. Cover and keep aside to ferment for 1 hour.

3. Grease one side of each banana leaf with a little oil and keep aside.

4. Pour 2 tbsp of the batter on one half of the greased side of a banana leaf and spread it evenly to make a thin layer.

5. Fold the other side of the banana leaf over the batter.

6. Heat on a non-stick pan or a tava (griddle) and cook it on a medium flame, using a little oil. Till light brown spots appear on both the sides of the leaves and the panki peels off the leaf easily.

7. Repeat with the remaining ingredients to make more pankis.

Serve immediately.

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Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

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