Gujarati Panki Recipe – Traditional Steamed Pancakes in Banana Leaf, it is one of those dishes that instantly transport you to a cozy home kitchen filled with earthy aromas and nostalgic memories. Made with a thin, spiced batter of rice flour and urad dal flour, this unique pancake is steamed between banana leaves, infusing it with a delicate fragrance and flavor that’s hard to recreate with any other method. The word Panki itself comes from pan, meaning leaf, referring to the banana leaf its cooked in. Panki holds a special place in Gujarati households, especially as a light breakfast or evening snack.
Its origin can be traced back to traditional kitchens where cooking with banana leaves was common for both health and flavor. While it may have been a humble homemade dish for generations, Panki gained mainstream popularity through farsan shops and regional food festivals. In cities like Mumbai and Ahmedabad, you’ll often find it served hot and fresh at Gujarati thali restaurants, often earning surprise praise from those tasting it for the first time. Over the years, it has also found a spot in the menus of health-conscious eaters because it’s naturally gluten-free, low on oil, and incredibly flavorful without being heavy.
This version of Panki uses rice flour and urad dal flour combined with yogurt for a mildly fermented taste and soft texture. Spiced with ginger-green chili paste, cumin seeds, a hint of hing, and turmeric, the batter is then thinned with water into a pourable consistency. Fresh chopped coriander leaves are folded in for added color and freshness. What sets this recipe apart is not just the flavor, but the cooking method – a spoonful of batter is spread on a greased banana leaf, then covered with another leaf and lightly steamed on a hot griddle, creating a soft, lacy pancake with just a touch of golden crispness.
Once cooked, the top banana leaf is gently peeled away to reveal the perfectly cooked Panki. It is best served hot, drizzled with a little peanut oil for richness and topped with a sprinkle of shambharyu powder; a dry, nutty Gujarati chutney powder that adds a lovely crunch and spice. Pair it with fresh green chutney for a bright and zesty contrast, and you have a dish that’s both comforting and exciting.
Ingredients
- 1 cup Rice Flour
- ¼ cup Urad Dal Flour
- ½ cup Yogurt (slightly sour works best)
- 2 tsp Ginger-Green Chili Paste
- ½ tsp Cumin Seeds
- ¼ tsp Hing (asafoetida)
- ½ tsp Turmeric Powder
- Salt to taste
- Water as needed
- 2–3 tbsp Chopped Coriander Leaves
- Peanut oil for Brushing and Serving
- Shambaryo Masala (dry chutney powder) for topping
- Green Chutney for Serving
- Banana leaves, cut into Rectangular Pieces
Method
1. Prepare the butter:
In a mixing bowl, combine rice flour, urad dal flour, yogurt, ginger-green chili paste, cumin seeds, hing, turmeric, and salt. Gradually add water to form a smooth, thin batter — similar to dosa batter. Stir in chopped coriander leaves and let the batter rest for 15–20 minutes.
2. Prepare banana leaves:
Cut banana leaves into squares or rectangles. Lightly brush one side of each leaf with peanut oil. If the leaves feel too stiff, pass them gently over an open flame for a few seconds to make them pliable.
3. Cook the Panki:
Heat a griddle or tawa on medium heat. Place one greased banana leaf (oil side up) on the griddle. Pour a spoonful of batter and gently spread it thinly with the back of the spoon. Cover with another greased banana leaf (oil side down). Cover with a lid and let it cook for 30–40 seconds or until you see steam escaping.
4. Flip and finish cooking:
Flip the banana leaf sandwich and cook the other side for another 30–40 seconds. You should see slight browning on the outer leaf. Remove from heat and gently peel away the top banana leaf.
5. Serve:
Serve each Panki still attached to the bottom banana leaf. Drizzle a little peanut oil on top, sprinkle with shambharyo powder, and serve hot with green chutney on the side.
6. Serving Suggestions:
Gujarati Panki is best enjoyed hot and fresh, right off the griddle. Traditionally, it’s served with spicy green chutney made with coriander and mint, or sometimes a tangy raw mango chutney. It also pairs beautifully with a mild garlic chutney or even a simple yogurt dip. You can serve it as part of a larger Gujarati breakfast spread or offer it as a light evening snack alongside masala chai.
Tips & Variations:
- No banana leaves? Use parchment paper as a substitute, though the aroma will differ. Some also use turmeric leaves for a festive variation.
- Add-ons: Finely chopped spinach, grated carrot or methi (fenugreek) leaves can be added to the batter for more nutrition.
- Vegan twist: Replace yogurt with any plant-based yogurt or lime juice.
- Make-ahead: The batter can be prepared ahead of time and stored in the fridge for up to 1–2 days.
Gujarati Panki is a wonderful example of how traditional Indian cooking celebrates minimalism with flavor. With just a few pantry ingredients and the right technique, you can create something aromatic, wholesome, and truly special. Whether you’re a longtime lover of Gujarati cuisine or trying this for the first time, this recipe is a great way to bring a piece of that regional charm into your own kitchen.
Gujarati Panki Recipe – Traditional Steamed Pancakes in Banana Leaf
Ingredients
Method
- Prepare the batter:
- In a mixing bowl, combine rice flour, urad dal flour, yogurt, ginger-green chili paste, cumin seeds, hing, turmeric, and salt. Gradually add water to form a smooth, thin batter — similar to dosa batter. Stir in chopped coriander leaves and let the batter rest for 15–20 minutes.
- Prepare banana leaves:
- Cut banana leaves into squares or rectangles. Lightly brush one side of each leaf with peanut oil. If the leaves feel too stiff, pass them gently over an open flame for a few seconds to make them pliable.
- Cook the Panki:
- Heat a griddle or tawa on medium heat. Place one greased banana leaf (oil side up) on the griddle. Pour a spoonful of batter and gently spread it thinly with the back of the spoon. Cover with another greased banana leaf (oil side down). Cover with a lid and let it cook for 30-40 seconds or until you see steam escaping.
- Flip and finish cooking:
- Flip the banana leaf sandwich and cook the other side for another 30-40 seconds. You should see slight browning on the outer leaf. Remove from heat and gently peel away the top banana leaf.
- Serve:
- Serve each Panki still attached to the bottom banana leaf. Drizzle a little peanut oil on top, sprinkle with sambariyo powder, and serve hot with green chutney on the side.
- Serving Suggestions:
- Gujarati Panki is best enjoyed hot and fresh, right off the griddle. Traditionally, it's served with spicy green chutney made with coriander and mint, or sometimes a tangy raw mango chutney. It also pairs beautifully with a mild garlic chutney or even a simple yogurt dip. You can serve it as part of a larger Gujarati breakfast spread or offer it as a light evening snack alongside masala chai.
Notes
- No banana leaves? Use parchment paper as a substitute, though the aroma will differ.
- Some also use turmeric leaves for a festive variation.
- Add-ons: Finely chopped spinach, grated carrot or methi (fenugreek) leaves can be added to the batter for more nutrition.
- Vegan twist: Replace yogurt with any plant-based yogurt or lime juice.
- Make-ahead: The batter can be prepared ahead of time and stored in the fridge for up to 1-2 days.
