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Panagi

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

New Update
Main IngredientsRice Flour, Milk
CuisineMaharashtrian
CourseSnacks and Starters
Prep Time51-60 minutes
Cook time51-60 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

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

  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

Calories1671
Carbohydrates155.9
Protein18.8
Fat108
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