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Ragi Panki

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A steamed bread made with Millets and wheat flour, without salt.

This recipe is from the book Healthy Indian Cooking for Diabetes.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Ragi Panki

Main Ingredients

Nachni/ragi, Wheat flour

Cuisine

Gujarati

Course

Snack

Level Of Cooking

Medium

Calories

257

Carbohydrates

53

Protein

7

Fat

3

Fibers

3.6

Ingredients

  • Nachni/ragi sieved
    225 grams
  • Wheat flour sieved
    70 grams
  • Low-fat yogurt
    4 tablespoons
  • Green chilli minced
    1 1/2 teaspoon
  • Ginger minced
    1/2 teaspoon
  • Cumin seeds roasted and crushed
    2 teaspoons
  • Soda bicarbonate
    2 pinch
  • Banana leaf cut into 12 inch pieces
  • Oil

Method

Step 1


Mix the two flours in a bowl, then stir in the yogurt and 450ml water. Add the chilli, ginger and roasted cumin and mix. Adjust the consistency by adding more water, if necessary, then stir in the bicarbonate of soda.

Step 2


Lightly grease the banana leaf pieces. Heat a non-stick tawa, then spray on a little oil.

Step 3


Pour some batter on to a banana leaf square and place on the hot tawa. Cover with another banana leaf (oily side down) and cook. Once the bottom banana leaf shows little brown specks on it, flip the panki and cook the other side.

Step 4


You can make a half-moon-shaped panki by putting the batter on one side of the leaf and folding the other side over. Make the other pankis in the same way and serve in the leaves.

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