Rice Panki

An all time favourite. Have it any time of the day.

  • Preparation time: 4 hours
  • Cooking time: 10 minutes
  • Serves 4 to 6


  • To be kept aside for 4 hours
  • 1 cup rice flour
  • ½ cup yoghurt
  • Salt to taste


To add later

  • A pinch of asofoetida (hing)
  • ¼ tsp turmeric powder
  • 1 tbsp chopped coriander
  • ½ tsp ginger green chilli paste


Banana leaves for making the  panki (cut into square pieces)


Oil for greasing and cooking


To serve

  • Green coriander chutney


  1. Mix the ingredients for the panki batter. Add 1 ½ cups of warm water. Cover and keep aside for 4 hours.
  2. Add the rest of the ingredients and ½ cup of water. Mix well.
  3. Put oil on one side of the banana leave and place on a non stick tawa.
  4. Put some batter on the greased side of the banana leaf and make a thin layer. Cover with another banana leave.
  5. Cook on a non stick tawa on both sides till the panki is done. Brown spots will come on the leaves. The panki must come out easily.
  6. Serve immediately with green coriander chutney.

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