1 tbsp urad dal flour
1 tsp low fat curds (dahi)
1 to 2 green chillies, finely chopped
1/4 cup green peas, coarsely ground
2 tbsp chopped coriander (dhania)
1/2 tsp cumin seeds (jeera), crushed
salt to taste
Other ingredients 3 banana leaves
1 tsp oil for greasing
For serving Mint and Coriander Chutney
In a bowl, combine the rice flour, urad dal flour, curds, green chillies, green peas, coriander, cumin seeds and salt and approx. ½ cup of water. Mix well to make a thin batter.
Cut the banana leaves into circles using a 75 mm. (3″) diameter cookie cutter.
Apply a little oil on each banana leaf.
Heat a tava (griddle) and arrange half of the banana leaf circles on the tava.
Spread 2 teaspoons of the batter on each leaf and sandwich with another greased banana leaf on top.
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.