Green peas added to the panki batter make it look more appealing and enhance its fibre value. Serve these steamed hot pankis with the spicy Mint and Coriander Chutney.
1/3 cup rice flour (chawal ka atta)
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.
Serve hot, with Mint and Coriander Chutney.