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Panagi

Rice flour and milk dough cooked between banana leaves. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Rice Flour, Milk
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 51-60 minutes
Cook time 51-60 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Panagi

  • 1 1/2 cups Rice Flour boiled
  • a pinch Milk
  • 1 teaspoon Sugar
  • 1/2-3/4 cup Milk
  • 2-3 Banana leaves
  • 1/2 cup Oil

Method

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  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.
  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.
  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.
  4. Repeat the same with the remaining dough.

Nutrition Info

Calories 1671
Carbohydrates 155.9
Protein 18.8
Fat 108
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