Soam’s Panki

Recipe by Pinky Chandan Dixit

Ingredients
• 1 cup chawal ka atta (rice flour)
• 1 tbsp rava (semolina)
• 1/4 cup sour curds  
• 1 heaped tsp garlic and green chilli paste
• 1/2 tsp jeera (roasted cumin seeds), crushed  
• a generous pinch of haldi (turmeric)
• 3 tbsp oil
• salt to taste
Other ingredients
• 3-4 banana leaves (choose firm ones)
• oil for greasing  
For serving
• green chutney  
Method
In a bowl, combine the rice flour and all the ingredients with approximately 1 cup of water.
Mix well to make a batter. Keep the batter aside for at least 3 hours and allow it to ferment a bit and become a smooth batter.
Cut the banana leaves into strips (6”x12”), removing the main vein.
Apply a little oil on each banana leaf.
Heat a tava (griddle) and place one banana leaf strips on the tava.
Spread 2-3 tbsp of the batter on each leaf and sandwich with another greased banana leaf on top. Make sure the batter is evenly spread our on the banana leaf, ensuring you get a nice panki.
Cook the panki on both sides till light brown spots appear on the banana leaves and the pancake in between peels off the banana leaf easily. Test this by lifting one corner of the banana leaf to check.
Serve hot with green chutney.

For the Green Chutney
Ingredients
• 1 cup (50 g) chopped coriander leaves (cilantro), tightly packed
• 2-3 green chillies, or as needed
• 1 tsp grated ginger
• 1/2 tsp roasted cumin powder or ground cumin (optional)
• 1-2 curry leaves
• a pinch of sugar (optional)
• juice of 1/2 lemon
• salt to taste
• 1-2 tbsp water
Method
Combine all the ingredients in a blender and pulse to make a smooth paste.
Adjust seasoning and store refrigerated in an airtight container.