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
For more recipes related to Panagi checkout Vazha Elai Kozhakattai, Vazha Elai Kozhakattai, Rice Flour And Spring Onion Cheelay, Nivagrya . You can also find more Snacks and Starters recipes like Pan Roast Chicken Lebanese Club Sandwich Mini Garlic Bread Bites Apricot Chicken on Skewers
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
Method
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.
Nutrition Info
Calories : 1671 Kcal
Carbohydrates : 155.9 gm
Protein : 18.8 gm
Fat : 108 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
