If you slightly roast banana leaf, it releases its own oil which by itself acts as grease. Just keep the cut leaf on the tava for a few seconds turning it both sides. then spread the panki batter. you wont need extra oil. In karnataka we make the same thing and call it Akki Roti literally means Rice roti. there is also a sweet version to this which is made during Ganesh chaturti in Karnataka. rice flour is mixed with coconut milk . the batter is kept slightly thick. it is spread thin on Turmeric leaves then a filling made of coconut jaggery and a bit of cardamom is placed on the spread and the leaf folded. this can be cooked both on tawa or steamed. tastes awesome. you can avoid the filling if you add jaggery in the batter itself. in that case you can simply spread the way you did Panki and cook on both sides. Healthy snack for kids. In karnataka villages different varieties of leaves are used for steaming such batters. we use Jackfruit leaves, Peepal leaves also to spread the batter and steam it. A typical version of Panki is made using very ripe Jackfruit. jackfruit is ground to a paste with rice coconut and jaggery to a thick batter. they spread the Jackfruit leaves with this batter with their fingers and then steam it for about 10 mins. tastes delicious. You can experiment this recipe with other seasonal fruits like Pineapple, mango even banana.
Hi. Thank you so much for such a lovely message. Thanks for sharing so much information about your cuisine. Absolutely loved reading it. Like you mentioned about rice and jaggery mixed and cooked in turmeric leaf, in Kerala also we do a very similar steamed sweet called kumbiliappam. Thanks for liking the video and welcome once again to @sapnacooks
Similar dish in Kerala with sweet filling called “ chutta Ada” if making in tawa, else simply “ada” if we steam cook ..and “ Ada pradhaman “ ka ada is made similar way without any salt or spices , just with a little bit of sugar, by folding and putting them in boiling water..😊
A slight variation of this is native to the tamil brahmin cuisine. It is called "Elai vadam", elai meaning leaf. Instead of making on the tawa. It is steamed. It unsually contains only chilli, jeera and salt. Any left over is left to dry in the sun and is made as rice papad.
बहुत अच्छी दिख रही है तेल भी काम है और हेल्दी भी लग रही है जरूर ट्राई करेंगे पर कौन से रेस्टोरेंट में यह सब करते मैंने तो कभी किसी रेस्टोरेंट में देखा नहीं
My mother used to make it differently. To soak rice flour in curds fir atleast 5 to 6 hours anc then add these masala excepg turmeric and dough should be as thick as that of uttapam.though it takes little longer time but turns out well
According to ayurved, ghee and curd are mutually opposite foods and should not be added.curds should not be heated.rearding spoons,made of special wood called inglar in kannada, are beneficial to health.don't use fibre ones.
Yes dear. I have tried this at Swati snacks Mumbai. I simply love Panki. Thanks for sharing this easy recipe, i shall definitely try this because I have some banana leaves at home.
After you mix it into dough,I take one kadai give one bahar and put the thick batter and close the lid and slow down fire and allow it to cook till it rises little bit, I reverse it,and cook the other side also. I add grated cucumber and a pinch soda bi carb also.
Keralites mke with rice or wheat floor thick batter like aatta & spread on banana leaf with hand or roll like chappati& spread coconut grated mixed with jaggery powder&
Hum toh , chawla ata grated coconut 1 spoon Butter salt to taste N sugar Rice flour thoda rough raha toh accha Ye sab mix karke taba garam hone ke baad same banana leaf ko tavey er rakhke jo mix kiya hua ata batter dalke spread karna Uper dusra banana leaf rakh ke baad me uper rakhna ek cover Acchi fry hone ke baad dono side cook karna Bhakri kehte
Looks lovely. But where do I find banana.leaves in uk. I love the taste, my mum used to make regularly regularly when we went to India for a couple of years. Miss them now and mums cooking 😢. Jemini uk
This is exactly same as arisi vadam recipe from parts of south India except we don’t put any masala. We put salt and white sesame seeds dry it in the sun and store it. We also eat it freshly steamed with molagapodi
Hi Panki is made in banana leaf. I haven’t tried it with colocasia leaves myself. If you try it do let me know how it turns out. Alternatively you can try using baking paper
The dish is made in banana leaf but you can try using parchment paper instead. I haven’t tried it with parchment paper. If you try let me know how it turns out.
We use dry पळश /palash / पत्तर wale patte leaves for making paanki. Rice flour, lot of ghee, rosted jeera powder, salt and dahi /yogurt. Some times we add grated dudhi/ louki to above mix. Consistency slightly thicker than shown in above video. Mix well. Take traditional roti tava . Take dry leaf, apply thick about 1/2 inch in the middle and spread thinner outer side. Cover with dry leaf. Let it cook on slow flame both sides till color changes n leaf burning smell spreads around. We call it Bhakari or Khatti bhakari ( made with sour dahi ) in North West Maharashtra
Wow that sounds so good. It’s interesting that food from different regions are so intrinsically connected to each other. Thank you so much for sharing this. Will try it some day. 🙂
If you slightly roast banana leaf, it releases its own oil which by itself acts as grease. Just keep the cut leaf on the tava for a few seconds turning it both sides. then spread the panki batter. you wont need extra oil. In karnataka we make the same thing and call it Akki Roti literally means Rice roti. there is also a sweet version to this which is made during Ganesh chaturti in Karnataka. rice flour is mixed with coconut milk . the batter is kept slightly thick. it is spread thin on Turmeric leaves then a filling made of coconut jaggery and a bit of cardamom is placed on the spread and the leaf folded. this can be cooked both on tawa or steamed. tastes awesome. you can avoid the filling if you add jaggery in the batter itself. in that case you can simply spread the way you did Panki and cook on both sides. Healthy snack for kids. In karnataka villages different varieties of leaves are used for steaming such batters. we use Jackfruit leaves, Peepal leaves also to spread the batter and steam it. A typical version of Panki is made using very ripe Jackfruit. jackfruit is ground to a paste with rice coconut and jaggery to a thick batter. they spread the Jackfruit leaves with this batter with their fingers and then steam it for about 10 mins. tastes delicious. You can experiment this recipe with other seasonal fruits like Pineapple, mango even banana.
Hi. Thank you so much for such a lovely message. Thanks for sharing so much information about your cuisine. Absolutely loved reading it. Like you mentioned about rice and jaggery mixed and cooked in turmeric leaf, in Kerala also we do a very similar steamed sweet called kumbiliappam.
Thanks for liking the video and welcome once again to @sapnacooks
We too prepare in a similar way in Goa steam haldi or turmeric leaves coated with rice batter and stuffed with coconut and jaggery
Oh. Ok thanks for sharing.
Seems original view
Yummy!
We can use haldi leaves also it smells n teasts very nice aroma of haldi leaves add different aroma to patole
Yes, true
Ginger too
महाराष्ट्रातही ही रेसिपी कोकणातील घरांमध्ये पूर्वापार बनते.आम्ही पानगी म्हणतो .गोड गुळाची पानगीही छान होते.आणि ही झटपट बनते.
Yes. Thank you for sharing 🙂
Very yammi and tasty Recipe I Like It too much thanks year for sharing ❤❤❤🎉🎉👌👌
Hi. Thanks for liking🙂
Similar dish in Kerala with sweet filling called “ chutta Ada” if making in tawa, else simply “ada” if we steam cook ..and “ Ada pradhaman “ ka ada is made similar way without any salt or spices , just with a little bit of sugar, by folding and putting them in boiling water..😊
Hi. Yes we mostly make regular steamed Ada but aware of chutta ada. And you are right about the preparation of rice ada for payasam.
Thanks
@@sapnacooks 😊🫰🏻
In Kerala with it is called ilai ada
Lovely recipe mam!!!❤❤ we prepare this dish as a sweet recipe by filling grated coconut, jaggery and ghee ......
Hi. Yes I too am from Kerala. We too make Ela ada. Thanks for liking
This is our regular favourite breakfast.And we call that Mumbri.
Wow. Thanks for sharing this 🙂
Really I liked ur presentation so calm in words usage. First time seeing the Panki cooking. Tq.
Hi. Thank you so much. Glad you liked it 🙂
I add grated cucumber and it taste really yummy rest all ingredients are same
Wow! That sounds interesting I will give it a shot. Thanks for sharing and Thank you so much for trying the recipe.
Bananas and rice are abundant in the Konkan belt of Maharashtra. Panagi is a dish that has been consumed in Maharashtra for generations.
So true. Thanks for watching the video. Glad you liked it🙂
A slight variation of this is native to the tamil brahmin cuisine. It is called "Elai vadam", elai meaning leaf. Instead of making on the tawa. It is steamed.
It unsually contains only chilli, jeera and salt.
Any left over is left to dry in the sun and is made as rice papad.
Yes you are right 🙂
In Palakkad we make arisi vadam with only salt and sesame seeds we use the vadagam stand and not the banana leaves as we make large quantities
जरूर ट्राय karungi
Dhanyawad! Try kijiye aapko pasand aayega🙂
बहुत अच्छी दिख रही है तेल भी काम है और हेल्दी भी लग रही है जरूर ट्राई करेंगे पर कौन से रेस्टोरेंट में यह सब करते मैंने तो कभी किसी रेस्टोरेंट में देखा नहीं
Shukriya🙂 Mumbai me ek restaurant hai swati snacks jahan par yeh milta hai.
Khubaj testy healthy bane che👌👍
Thank you. Khub khub aabhar 🙂
Looking so yummy...
Thank you.
Delicious
Thank you ☺️
had this at swati snacks. liked it very much. thanks for sharing this recipe. will certainly try.
Hi. Thank you so much for liking. Pls try it and let me know how it turns out 🙂
❤
Looks a great dish
Thank you
My mother used to make it differently. To soak rice flour in curds fir atleast 5 to 6 hours anc then add these masala excepg turmeric and dough should be as thick as that of uttapam.though it takes little longer time but turns out well
Yes I have read that some rest the batter for few hours. Sounds interesting I will try some day. Thanks for sharing.
It looks awesome. will surely try
Thank you ☺️
According to ayurved, ghee and curd are mutually opposite foods and should not be added.curds should not be heated.rearding spoons,made of special wood called inglar in kannada, are beneficial to health.don't use fibre ones.
Nice ❤
आयुर्वेद उत्तर भारत की अवधारणा आधारित
आयुर्वेद कहता है रात में चावल नही साउथ इंडियन और जापान भूखे मर जाएंगे😂 रात को दही नही मेरी पीढियां खा रही
I had tried at Swati Snacks. It was awesome
Oh is it! Wonderful. Thank you for watching.
Yes dear. I have tried this at Swati snacks Mumbai. I simply love Panki. Thanks for sharing this easy recipe, i shall definitely try this because I have some banana leaves at home.
Really! Good to know. Pls do try and let me know
I tried this recipe today, it came out really well. Thank you once again for sharing this wonderful recipe.
So happy to know that. Thanks for sharing 😊
Nice 👍
Thank you ☺️
V.interesting to see this
Thank you ☺️
This panki looks like khandvi (appearance), thanks for this new recipe which I am seeing today only 😊.
Yes you are right somewhat like khandvi in texture. Pls do try and let me know 🙂
After you mix it into dough,I take one kadai give one bahar and put the thick batter and close the lid and slow down fire and allow it to cook till it rises little bit, I reverse it,and cook the other side also. I add grated cucumber and a pinch soda bi carb also.
Ok. That surely sounds interesting. I will try it someday
Lk very very nice friend ❤❤❤
Thank you 🙏
Saras!!!!!
Bahut badhiya recipe 🎉
Thank you.
Love this recepie.looks great.
Thank you ☺️
In kerala we make with plain batter stuffed with jackfruit and jaggery mixture.
👍
Light and good recipe
Hi. Thank you so much. Do try it and let me know if you do. 🙂
Similar recipe we have in Bengal with sweet filling called "Pati sapta" very tasty
Oh is it. I will surely look into that. Thanks for sharing.
Very nice.
Thank you ☺️
So nice and healthy recipe also .good.🎉❤
Hi. Thank you so much. Glad you liked it
It's yummy
Thank you 🙂
Wow 😳 v nice i will try it today
😀 Pls do. Thank you so much. Let me know how it turns out
Keralites mke with rice or wheat floor thick batter like aatta & spread on banana leaf with hand or roll like chappati& spread coconut grated mixed with jaggery powder&
Add elachipowdered in coconut jaggery mix
V tasty sweet dish like modak for ganpati
Some temples in kerala mke & keep in pooja and serve as prasad
Ayyappas temples famous dish
You are right. And it tastes so good
Very nice recipe...will try it out...thanks
Hi. Thank you. Pls do. And let me know how it turns out
This looks absolutely tempting and delicious 😊
Thank you. Glad you liked it
Great! U can add methi bhaji ir suva bbaji for a variation
That would be wonderful. Thanks for the suggestion 🙂
Very nice
Thank you ☺️
Have been waiting for an authentic recipe ever since I had it at Swati.. couldn't make out if it is roasted or steamed.
So nice to hear that. Welcome to @sapnacooks. And thanks for sharing
😅😅😅😅😅
Interesting recipe
Thanks a lot
Nice .
Thank you ☺️
I am from kerala sure i vll make it thanks dear
Hi. Nice to hear from a fellow malayalee 😀 welcome to @sapnacooks
@@sapnacooks thank u dear
Hum toh , chawla ata grated coconut
1 spoon Butter salt to taste
N sugar
Rice flour thoda rough raha toh accha
Ye sab mix karke taba garam hone ke baad same banana leaf ko tavey er rakhke jo mix kiya hua ata batter dalke spread karna
Uper dusra banana leaf rakh ke baad me uper rakhna ek cover
Acchi fry hone ke baad dono side cook karna
Bhakri kehte
Oh wow. That sounds Delicious 🤤 thank you so much for sharing
Good thanks for sharing
Thank you. ☺️
👌👌looks yummy 😋😋
Thank you so much
Nice
Hi. Thank you 🙂
Love dis recipe I will try soon❤👌🏼👌🏼😋😋
Hi. Pls do try. And I hope you enjoy it.
Wow, so cool
Thank you ☺️
Yummy❤❤🎉🎉
Thank you ☺️
Wow!! Delicious.❤
Thank you
I must try....from Kerala❤❤
Please do. 😊
South we call it rotti, we do it with ragi, rice and wheat flour, thank you, but when I came to Gujarat i didn't get this in any hotels.
It’s a dish from Saurashtra region.
In Ahmedabad you will get it in "Swati" restaurant near Law garden.
@@leenagajab7735 Thanks for sharing I will try it next time in Ahmedabad🙂
Very very nice recipe.. connected hu apse ❤❤
Thank you
In our village v cook on khakhara leaves disposable also add veg onions chhoped etc
That sounds fantastic. I haven’t seen khakhara leaves. Do we get it in vegetable market?
Banana, tumeric, canna, waterlily leaves are non sticky by nature . We use them without oil or ghee.
Thank you for the suggestion 🙂
Pronounce very clear like it
Thank you so much 😊 welcome to @sapnacooks
Emke with rice floor or with wheat ven keralites
Awesome recipe! Unique ❤
Thank you so much hope you enjoyed
Looks very delicious. Will try for sure ❤
Hi. Thank you so much. Glad you liked it
Yammy❤❤❤
Thank you 🙂
Hallo..looks delicious
Ill try..Malaysia
Hi. Thank you so much 😊 do give it a try and let me know
Wow super nice recipe amazing food l am trying and new subscribe
Sure give it a try. And let me know how it turned out 🙂
Also thanks for subscribing 🙂
We cannot use butter paper because smell of banana leaves makes the recipe delicious
Yes banana leaf always gives a good fragrance to the dish.
If l doesn't get banana leaf then what to do😊
Hi. You can try turmeric leaf or if nothing you can try with baking paper. Though I haven’t tried it with any of it. Let me know how it turns out.
What is one can use in place of banana leaves? Wonder if wax paper will work? 🇨🇦🇨🇦
Baking paper might work. Haven’t tried it though.
In Karnataka we call kadabu , especially prepared in kodagu ,we use haldi leaves
We steam it
Oh yes thank you for sharing
I am from Karnataka Bangalore we can add methi leaves and dil leaves
Yes Dill leaves are added in some versions of Panki too. Thanks for sharing 🙂
Mam we can sprinkle Oregano or some herbs on this
If you wish to have it that way pls go ahead 🙂
Looks lovely. But where do I find banana.leaves in uk. I love the taste, my mum used to make regularly regularly when we went to India for a couple of years. Miss them
now and mums cooking 😢. Jemini uk
Hi. Thanks for watching. You are right mom’s cooking is always the best. You can try with parchment paper. Though I haven’t tried it personally.
wow.. i am thinking of using turmeric leaves...
Cast iron ka tawa kaha se liya ye?
Hi. Turmeric leaves sounds like a great option. This pan is from a brand called Lodge. You can find it on Amazon.
❤❤❤
Thank you 🙂
Serve panki wuth phudina corriender chutney ❤
Wonderful idea. Thanks for sharing. I will try it 🙂
Looks excellent. I’m in montreal Canada. I’ve never seen banana leaves here. is there an alternative.
Hello. It might work with parchment paper. I haven’t tried it personally. If you do let me know 🙂
You can get in Asian grocery (Chinese, Indian or Sri Lankan). Sometimes fresh; usually frozen.
This is exactly same as arisi vadam recipe from parts of south India except we don’t put any masala. We put salt and white sesame seeds dry it in the sun and store it. We also eat it freshly steamed with molagapodi
Hi. Is it. Thanks for sharing.
Found reference to my childhood memories, thanks - steamed version with mulga podi....I have tried it with Thengai podi as well....
Now only memories
@@manojaiyer6660 Thank you for sharing such lovely memory🙂
If I do not have banana leaf, how to cook Panki?
Is colocacia leaf ok?
Hi Panki is made in banana leaf. I haven’t tried it with colocasia leaves myself. If you try it do let me know how it turns out. Alternatively you can try using baking paper
Can one use parchment paper instead of banana leaf?
Hi. I haven’t tried with parchment paper but it could work. Let me know if you try
साखर दूध घालून गोड ही छान होतात.
ho ka? nakkich try karine next time
Super👌👌👌
Thank you so much.
If banana leaf is not avl.. Can we steam them?
You can try it with baking paper. I haven’t tried that method myself yet. Yes you can steam this too
This is called patole in goa
Yes I have heard about patole. But didn’t know patole has a savoury version also. I thought it’s only sweet patole
Do you have to use banana leaves ? In USA I can’t get them
The dish is made in banana leaf but you can try using parchment paper instead. I haven’t tried it with parchment paper. If you try let me know how it turns out.
Mam flame ke bare mein to aapane nahin bataya slow flame per aur high flame per banana hai
Hi. I have mentioned in the video. Isse low heat pe cook karna hai for around 3-4 mins. 🙂
❤❤❤❤❤❤❤❤❤❤
Thank you so much ☺️
Agar kele ke patte nahi to kya direct tawa pe bana sakte hai kya
Hi. Baking paper use karke dekhiye.
V add coconut also
That sounds interesting. Thanks for sharing 🙂
When you made the batter it was thicker
Yes need to make it thinner after it has rested.
In south we call the same recipe as ilai(leaf).vadam.we sun dry and fry in oil or eat by boiling the same.
Hi. Yes yes. I have seen vadam making. In Kerala also we make rice papadum that way. Thanks for sharing.
I hvnt eaten it. What is the accompaniment with Panki? Chutney, sauce? Or anything special???
Hi. It’s usually served with a green chutney similar to what is served with dhokla.
Thankyou so much
If I want high protein panki, can I use dal?
Haven’t tried myself. But it sure sounds interesting. If you try let me know.
What if banana leaves are not available,any other alternative
I haven’t tried other options myself. but turmeric leaf would work too.
@@sapnacooks ok, thanks
What if we directly pour it on dosa pan ?
It won't be panki 🙂
Plantain leaf gives a special flavour. Also it will not stick to an iron pan.
Keralites call it leaf ata (ila ata).
If we don't have banana leaves ??
You can try it with a baking paper. I haven’t tried it myself.
Can we replace rice with millets or oats.
Hi. I haven’t tried either options but it sure sounds interesting.
@@sapnacooks thank you for considering my suggestions.
We use dry पळश /palash / पत्तर wale patte leaves for making paanki.
Rice flour, lot of ghee, rosted jeera powder, salt and dahi /yogurt.
Some times we add grated dudhi/ louki to above mix. Consistency slightly thicker than shown in above video.
Mix well.
Take traditional roti tava .
Take dry leaf, apply thick about 1/2 inch in the middle and spread thinner outer side.
Cover with dry leaf.
Let it cook on slow flame both sides till color changes n leaf burning smell spreads around.
We call it Bhakari or Khatti bhakari ( made with sour dahi ) in North West Maharashtra
Wow that sounds so good. It’s interesting that food from different regions are so intrinsically connected to each other. Thank you so much for sharing this. Will try it some day. 🙂
Add green garlic
Hi. Yes that would be great but it’s not available at my place.