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Stores  ·  Gujrati  ·  Gujrati Paanki.
Jain Certified

Gujrati Paanki.

A steamed rice-and-curd delicacy from Gujarat's Surat region — light, tempered with cumin and hing, and finished with a

35 min
Total time
2
Servings
213
Kcal / serve
Medium
Difficulty
Gujrati Paanki.
213
Calories
4.1
Protein
34.6
Carbs
6.5
Fats
1.4
Fibre
7.0
Iron
The Story

Paanki is one of Gujarat's quiet treasures — a dish that doesn't shout for attention but earns devotion once you taste it. Born in the kitchens of Surat, it belongs to a beautiful tradition of Gujarati steamed snacks, cousin to the more famous khaman and dhokla, yet distinct in its method and character. What makes paanki special is its batter: a smooth blend of rice flour and curd, tempered with cumin seeds and hing (asafoetida) — the aromatic backbone that gives so many Jain dishes their depth, standing in for onion and garlic without ever missing them. A touch of green chili brings warmth, sesame seeds add a delicate crunch, and fresh coriander leaves lend brightness to every bite.Traditionally, paanki is steamed between banana leaves (or turmeric leaves, when available), which infuse the batter with a subtle earthy fragrance as it cooks — a method that speaks to a time when food was shaped as much by nature's packaging as by the kitchen itself. The result is a soft, slightly tangy, delicately spiced steamed cake that's equally at home as a breakfast, a tea-time snack, or a light meal. For a Jain kitchen, paanki is a natural fit — no onion, no garlic, no root vegetables, and a preparation method (steaming, not frying) that keeps it light and easy on digestion. It's a dish that reflects everything conscious living is about: simple ingredients, honest technique, and food that nourishes without excess. Serve it warm, straight off the leaf, with a side of green chutney or a drizzle of til-jaggery for those who like a touch of sweetness — and let its gentle spice and rustic charm do the rest.

Ingredients
Rice Flour
1 cup Find
Curd
1.2 cup Find
Water
1 cup Find
Cumin Seeds
1 tbsp Find
Asafoetida
1.2 tsp Find
Green Chili Paste
1.2 tsp Find
Salt
1 tsp Find
Sesame Seeds
1 tbsp Find
Chopped Coriander Leaves
1 tbsp Find
Oil
1 tbsp Find
How to Cook
01

Prepare The Batter

1.In a bowl, mix Rice Flour,Curd, Water , Cumin Seeds,Hing, Green Chilli Paste,Sesame Seeds,Coriander, Salt and Oil. 2.Whisk well to make a smooth, sligthly thick batter. 3. Let it rest for 10 minutes.

02

Prepare the Banana Leaves

1.Cut banana leaves into medium rectangular pieces(about 6/6 inches) 2.Grease each leaf lightly with ghee or oil.

03

Assemble & Cook

1. Take a greased banana leaf and spread 2 tbsp of batter evenly on it. 2. Cover wit another greased banana leaf, pressing lightly. 3.Place it on a hot tawa(griddle) and cook on low-medium flame for 2-3 minutes on each side until the edges slightly char. 4. Repeat for the remaining batter.

Dietary Tags
Jain Certified
Available In Stores
This recipe is not available in any store right now.
Recipe Info
CuisineGujrati
Prep time15 min
Cook time20 min
DifficultyMedium
MealLunch
SeasonAll Year
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