Moong dal panki,this easily digestible snack is sure to please your stomach, without any after-effects! remember to remove the skin of the dal for a better texture and taste. Also, you could increase the amount of besan if the batter is too thin.
Makes 6 pankis
Makes 6 pankis
1/2 cup yellow moong dal , soaked for 2 to 3 hours
2 green chillies , roughly chopped
1 tbsp fresh curds (dahi)
salt to taste
a pinch of asafoetida (hing)
2 tbsp finely chopped coriander (dhania)
2 tsp besan (bengal gram flour)
1 tsp oil
a few drops of lemon juice
2 tsp fruit salt
12 round banana leaves (kele ka patta) , 125 mm. (5") diameter
oil for greasing and cooking
- Combine the yellow moong dal, curds, green chillies and little water and blend in a mixer to a smooth paste.
- Add the salt, asafoetida, coriander, besan and oil and mix well.
- Add the lemon juice and fruit salt, mix lightly and keep aside.
- Apply a little oil on one side of each banana leaf and keep aside.
- Put 1 tbsp of the batter on the greased side of a banana leaf.
- Cover with another banana leaf with the greased side over the batter press it gently to spread the batter evenly to make a thin layer.
- Cook on a non-stick a tava (griddle) and cook till light brown spots appear on both the sides of the leaves and the panki in between peels off the leaf easily.
- Repeat with the remaining ingredients to make 5 more pankis.
- Serve immediately.
- You can cut the banana leaves into roundels using a cookie cutter, however if you do not have it cut them in squares using scissors and proceed as per the recipe.
Recipe Source: Moong Dal Panki by Tarla Dalal