5 tbsp rice flour (chawal ka atta)
1 tbsp urad dal (split black lentil) flour
1 tsp curds (dahi)
1/2 tsp green chilli paste
1/2 tsp roasted and coarsely crushed cumin seeds (jeera)
1 tsp oil
salt to taste
Other Ingredients 2 banana leaves
oil for greasing
For Serving green chutney
Combine the rice flour, urad dal flour, curds, green chilli paste, cumin seeds, oil, salt and ¾ cup of water and mix well. Keep aside.
Cut the banana leaves into a 75 mm. (3″) diameter circle using a cookie cutter or with help of scissors.
Grease the banana leaves with a little oil and keep aside.
Place 2 greased banana leaves on a flat surface with the greased side facing upwards.
Put 1 tbsp of the batter on each banana leaf and cover each roundel with a greased banana leaf facing downwards.
Press it gently to spread the batter evenly to make a thin layer.
Heat a non-stick tava (griddle) and 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.