How to make Panagi Recipe - Rice flour and milk dough cooked between banana leaves.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice flour ( चावल का आटा ) , Salt ( नमक )

Cuisine : Konkani

Course : Beverages

Panagi

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

You can also find more Beverages recipes like Anti Flu Drink, Pineapple and Peach Colada, Breakfast Shake, Neer More. Or try out these recipes from Konkani Cuisine like Amboli, Sol Kadhi, Panagi, Dhondus.

Panagi Recipe Card

Panagi
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Prep Time : 51-60 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking :

Ingredients for Panagi

  • Rice flour boiled 1 1/2 cups

  • Salt a pinch

  • Sugar 1 teaspoon

  • Milk 1/2-3/4 cup

  • Banana leaves 2-3

  • Oil 1/2 cup

Method

Step 1

Sieve rice flour and salt. Add sugar and required quantity of milk to make soft dough .Knead well and leave aside the dough under a wet cloth for ten minutes.

Step 2

Cut banana leaf into five into five inches pieces. Divide the dough into small equal portions. Form them into round balls. Apply a little oil on all the banana leaves.

Step 3

Take a piece of greased banana leaf put one portion of the dough on it, flatten the dough in to semi thick round shape, cover it with another piece of greased banana leaf. Heat a tawa over low heat, add a little oil and then cook panagi until done.

Step 4

Repeat the same with the remaining dough.

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