Thursday, November 08, 2012

Moong Dal Panki by Tarla Dalal

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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.

Preparation Time: 
Cooking Time: 
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

  1. Combine the yellow moong dal, curds, green chillies and little water and blend in a mixer to a smooth paste.
  2. Add the salt, asafoetida, coriander, besan and oil and mix well.
  3. Add the lemon juice and fruit salt, mix lightly and keep aside.
  4. Apply a little oil on one side of each banana leaf and keep aside.
  5. Put 1 tbsp of the batter on the greased side of a banana leaf.
  6. 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.
  7. 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.
  8. Repeat with the remaining ingredients to make 5 more pankis.
  9. Serve immediately.

Handy tip:

  1. 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

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