Egg Panki
A protein-rich twist on the classic Gujarati Panki. This savory rice flour pancake, enriched with egg, is steamed between banana leaves for a delicate, smoky flavor. A light and delicious snack perfect with green chutney.
For 4 servings
Prepare the Banana Leaves
- Wipe the banana leaves clean with a damp cloth to remove any dirt.
- To make them pliable and prevent tearing, gently run each leaf over a low flame for 10-15 seconds. You will see them turn a brighter, glossy green.
- Cut the softened leaves into 16 squares, approximately 8x8 inches each. You will need two squares per panki.
Create the Panki Batter
- In a large mixing bowl, whisk the eggs and curd together until smooth and well combined.
- Add the rice flour, grated ginger, chopped green chilies, cumin seeds, turmeric powder, asafoetida, salt, and sugar to the bowl.
- Mix everything well to form a thick, lump-free paste.
- Gradually add water while whisking continuously to achieve a smooth, spreadable batter. The consistency should be similar to that of a pancake or dosa batter – not too thick and not too runny.
- Finally, stir in the finely chopped coriander leaves.
Cook the Pankis
- Heat a non-stick tawa or griddle over medium-low heat.
- Just before you are ready to cook, add the fruit salt (Eno) to the batter and mix gently for about 10 seconds. The batter will become light and frothy. Do not overmix.
- Take two squares of banana leaf. Brush a thin layer of oil on the glossy side of both leaves.
- Place one leaf on a flat surface, oiled side up. Pour about 1/4 cup of the aerated batter onto the center and spread it evenly into a thin circle, about 5-6 inches in diameter.
- Cover the batter with the second leaf, oiled side down, and press gently to seal.
- Carefully lift the entire leaf 'sandwich' and place it on the hot tawa.
Steam and Serve
- Cook for 2-3 minutes on the first side. You will see the top leaf change color and steam will escape from the sides.
- Using a spatula, carefully flip the panki and cook for another 2-3 minutes on the other side.
- The panki is cooked when the batter is set and no longer liquid. It will easily peel away from the banana leaf.
- Repeat the process with the remaining batter and banana leaves.
- Serve the Egg Pankis immediately, hot off the tawa, along with a side of green coriander chutney or mint chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is key. If it's too thick, the panki will be dense; if too thin, it will ooze out of the leaves.
- 2Only add fruit salt to the batter right before you start cooking. Its leavening effect diminishes quickly.
- 3Cooking on medium-low heat is crucial. It allows the panki to steam properly inside without burning the banana leaves.
- 4If you don't have banana leaves, you can use parchment paper, but you will miss the characteristic smoky aroma.
- 5For a softer texture, you can let the batter (without egg and fruit salt) rest for 30 minutes before cooking.
Adapt it for your goals.
Add Vegetables
Finely grate vegetables like carrots, cabbage, or zucchini and add them to the batter for extra nutrition and texture.
Spicier VersionSpicier Version
Increase the amount of green chilies or add a pinch of red chili powder to the batter for more heat.
Herb VariationHerb Variation
Incorporate other fresh herbs like chopped mint or dill leaves along with coriander for a different flavor profile.
Vegan AlternativeVegan Alternative
To make a vegan version (though it will no longer be 'Egg Panki'), omit the egg and curd. Use a plant-based yogurt and add an extra 1/2 tsp of baking powder with the fruit salt.
Why this is on our healthy list.
Excellent Source of Protein
The combination of eggs and curd makes this dish rich in high-quality protein, which is essential for muscle repair, growth, and keeping you full for longer.
Naturally Gluten-Free
Made with rice flour, Egg Panki is a perfect and delicious option for individuals with celiac disease or gluten sensitivity.
Promotes Gut Health
The use of curd (yogurt) introduces beneficial probiotics into your diet, which help maintain a healthy gut microbiome and improve digestion.
Light and Digestible
The steaming method of cooking between banana leaves uses minimal oil, making the panki light, non-greasy, and easy on the digestive system compared to fried snacks.
Frequently asked questions
One serving of Egg Panki (2 pieces) contains approximately 180-220 calories, depending on the exact ingredients and amount of oil used. It's a relatively light and low-calorie snack.