curd and sama rice panki | How to make curd and sama rice panki

By Hem Lata Srivastava  |  21st Apr 2017  |  
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  • curd and sama rice panki, How to make curd and sama rice panki
curd and sama rice pankiby Hem Lata Srivastava
  • Prep Time

    80

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

2

0





About curd and sama rice panki

Spicy and tasty panki prepared with sama rice, rajgira flour and roasted channa powder with spices and curd.

curd and sama rice panki is a popular aromatic and delicious dish. You can try making this amazing curd and sama rice panki in your kitchen. This recipe requires 80 minutes for preparation and 20 minutes to cook. The curd and sama rice panki by Hem Lata Srivastava has detailed steps with pictures so you can easily learn how to cook curd and sama rice panki at home without any difficulty. curd and sama rice panki is enjoyed by everyone and can be served on special occasions. The flavours of the curd and sama rice panki would satiate your taste buds. You must try making curd and sama rice panki this weekend. Share your curd and sama rice panki cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Hem Lata Srivastava for inputs. In case you have any queries for curd and sama rice panki you can comment on the recipe page to connect with the Hem Lata Srivastava. You can also rate the curd and sama rice panki and give feedback.

curd and sama rice panki

Ingredients to make curd and sama rice panki

  • Curd 1/1/2 cup
  • Sama rice 1/2 cup
  • Rajgira flour 1/2 cup
  • Roasted channa powder 2 tbsp
  • Salt to taste
  • Finely chopped green chili 1 tbsp
  • Finely chopped coriander leaves 1 tbsp
  • Finely chopped onion 2 tbsp
  • Red chili powder 1 tsp
  • Ghee or oil as required
  • Lemon juice 1 tsp
  • Garam masala powder 1/2 tsp
  • Banana leaf

How to make curd and sama rice panki

  1. Blend the sanwa millet in a mixer to a fine powder. Transfer it to a mixing bowl, add rajgira flour, roasted channa powder, onion, chili, coriander, red chili powder, salt, garam masala powder, lemon juice and curd.
  2. Mix well to make a batter of pouring consistency. Cover and keep aside to ferment for 1 hour.
  3. Now grease one side of banana leaf with oil.
  4. Pour 2 tbsp of the batter on one half of the greased side of a banana leaf and spread it evenly, fold the leaf.
  5. Now heat a non stick tava and cook it on low flame by using little oil for 10 minutes then flip other side and cook again 10 minutes.
  6. Repeat the method with remaining mixture, serve hot with green chutney.

My Tip:

You can add roasted gram flour instead of channa powder.

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