Sunday, 6 September 2015

Corn Panki

Corn Panki

 This is a traditional Gujarati dish, a small corn pancake cooked in between banana leaves very healthy as it uses very little oil. The best part of this dish, it is very healthy and cooked with the aroma of fresh banana leaves which make this dish a divine. It is one of my favourite during monsoon season of the year.





Preparation Time : 10 Min

Cooking Time : 10 -15 Min

Ingredients :



  • 2 Medium sized fresh tender Corncobs (blended in mixer)
  • 2 Tablespoon sooji (semolina)
  • 1 Tablespoon Rice flour
  • 1 Teaspoon grated ginger
  • 2 Green chilly chopped
  • 2 Tablespoon curd
  • 2 Tablespoon chopped coriander leaves
  • Salt according to taste
  • 1 Teaspoon fruit salt
  • Banana leaves cut in rectangular shape (for 10 Panki 20 pieces are required)
Procedure :
  • Take Corncobs remove the skin, wash nicely, take out corn kernel and coarsely grind them in a mixer with ginger


  • Now take a bow, add corn mixture, rice flour, sooji, curd, salt, green chilly, chopped coriander and a tea spoon of oil

  • Mix all ingredients nicely and keep aside for 5 minutes


  • Now add fruit salt to this and mix well


  • Now take banana leaf apply little oil on one side of banana leaf as shown in picture

  • Take a a spoon of batter and spread evenly on greased side of banana leaf

  • Cover it with another banana leaf as shown in picture

  • Take a non-sticky pan apply little bit of oil and cook panki on this pan from both sides till you get a light brown spots on the leaf or till panki is cooked





  • Repeat the same steps with rest of the batter

  • Serve hot with a cup of tea or coffee ...


Tip :
  • If rice flour is not available you can use besan
  • Make sure the batter is in proper consistency