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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice Flour (चावल का आटा), Milk (दूध)

Cuisine : Maharashtrian

Course : Snacks and Starters

Panagi Recipe Card


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.

Prep Time : 51-60 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Panagi Recipe

  • Rice Flour boiled 1 1/2 cups

  • Milk a pinch

  • Sugar 1 teaspoon

  • Milk 1/2-3/4 cup

  • Banana leaves 2-3

  • Oil 1/2 cup


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.