Moong Dal Panki
Paper-thin savory lentil crepes steamed between banana leaves.
About this dish
Panki is a quintessential snack found in the Gujarati-dominated neighborhoods of Mumbai like Kalbadevi and Ghatkopar. These delicate crepes are unique because they are steamed between two banana leaves, which imparts a subtle grassy aroma and ensures the batter remains moist and thin. It is a light, healthy dish traditionally served at teatime or as a starter.
Ingredients
Batter Base
- 1 cup (200g) Yellow Moong Dal, soaked for 2 hours
- 1/4 cup (60g) Sour curd (yogurt)
- 1/2 tsp (2.5g) Turmeric powder
- 1/2 tsp (2.5g) Asafoetida (Hing)
- 2-3 Green chilies, finely chopped
- 1 tsp (5g) Ginger paste
- 1 tbsp (15ml) Oil
- 1 tsp (5g) Salt
For Steaming
- 12-15 Banana leaves, cut into 6-inch squares
- 1 tbsp (15ml) Oil for greasing leaves
Method
- 1
Grind the dal
Drain the soaked moong dal and grind it with the sour curd into a very smooth, fine paste. Use as little water as possible during grinding; the consistency should be like a thick pouring cream, similar to dosa batter but slightly denser.
- 2
Season the batter
Transfer the paste to a bowl and add turmeric, hing, ginger paste, green chilies, and salt. Mix vigorously for 2 minutes to aerate the batter, which makes the Panki light and fluffy rather than dense.
- 3
Leaf preparation
Wash the banana leaf squares and wipe them dry. Lightly grease the dull side of two leaves with a drop of oil. The oil helps the Panki release easily once steamed and adds a slight sheen to the final product.
- 4
Spreading the batter
Place one greased leaf on a flat surface. Put about 2 tablespoons of batter in the center. Spread it with the back of a spoon into a thin circle, leaving a 1-inch border from the edges of the leaf.
- 5
Sandwiching
Place the second greased leaf over the batter, greased side down. Press gently with your palm to spread the batter evenly between the leaves. The batter should form a paper-thin layer.
- 6
Cooking the Panki
Heat a non-stick flat tawa or griddle over medium heat. Place the leaf sandwich on the tawa. Cook for about 2-3 minutes on one side until the banana leaf starts to char and turn brown.
- 7
Flipping
Carefully flip the leaves using a spatula. Cook the other side for another 2 minutes. You will see the leaf puffing slightly as steam builds up inside, cooking the thin layer of dal perfectly.
- 8
Checking doneness
The Panki is done when the leaves have dark brown spots and the batter inside feels firm to the touch through the leaf. Do not overcook, or the Panki will become dry and brittle.
- 9
Repeat and stack
Repeat the process with the remaining batter. Stack the cooked Pankis (still in their leaves) to keep them warm and moist. The residual heat continues to soften the crepes while they wait.
Notes & variations
- If banana leaves are unavailable, parchment paper can be used, though you will lose the distinct aroma.
- Add a pinch of fruit salt (Eno) just before cooking for extra fluffiness.
- The batter can be refrigerated for 24 hours but is best used fresh.
- Ensure the curd is sour; it provides the characteristic tang and aids in the texture.
Serve with
Serve hot, peeled directly from the leaf, with Fried Green Chilies and Garlic Chutney.
Cook's note
Wilt the banana leaves over an open flame for 2 seconds to make them pliable so they don't crack during the process.