Paangi are mildly flavoured rice pancakes,made by cooking a batter between banana leaves and can be eaten for breakfast or even as a light dinner or lunch.Also these pancakes are a dieter’s delight as they are literally oil free(not totally).
- 1 cup rice flour
- 1/4th cup whisked yoghurt
- 2 green chillies, 1/4th” piece of ginger crushed in a mortar and pestle
- 1 tsp oil
- 1/2 tsp crushed cumin seeds
- 1/8 tsp asafoetida
- 1/8 tsp turmeric powder (optional)
- Salt to taste
- 2 to 3 banana leaves or as required depending on size of the leaves
- Wash the banana leaves well and wipe them clean and dry with a cloth. Cut them into 3 to 4 parts depending on its size.
- In a mixing bowl, combine rice flour, yoghurt, salt, crushed ginger, green chilly paste, crushed cumin seeds, asafoetida and turmeric. Add water as required to make a batter of thick, dropping consistency.Set aside for an hour, add water only if necessary. Add 1 tsp oil to the batter and mix well. This will ensure softness of the paangi.
- Grease both sides of the banana leaf with oil. Spread about 2 to 3tbsp of the batter on one half of the greased side of the banana leaf, spread the batter evenly to make a round thin layer.Fold the other half over the batter to cover it.
- Heat a tawa/griddle, place the paangi on the hot tawa and cook evenly on both sides until the leaves start turning brown and the paangi peels off the leaves easily.
- Repeat the same with the rest of the batter.
- Serve hot with spicy chutney of your choice. Raw mangoes have started pouring in, so I served it with raw mango chutney.
- Mildly grease the banana leaves with a bit of oil. This is optional but I grease it as its easier to peel the leaf smoothly, at the same time retaining the impression of the leaf on the paangi.
Raw Mango Chutney (Kairichi Chutney)
Raw mango chutney is a simple maharashtrian recipe that’s tangy and spicy as well with a dash of sweetness.
- 1 cup grated coconut
- 1/4 cup raw mango skin peeled and grated (if the mango is very sour use less)
- 2 to 3 green chillies(adjust to taste)
- 1/4 tsp cumin seeds
- Salt to taste
- 4 sprigs of coriander leaves
- A pinch of sugar
- Grind the above ingredients along with little water coarsely or to a fine paste( as per choice). Here I have ground it smoothly.
- This chutney goes very well with dal rice, pancakes and dosas and paangi too.