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.
