Corn Panki: Steamed, Aromatic Pancakes—Banana Leaf Delight!

Corn Panki are thin, savory pancakes made from corn and rice flour, steamed between banana leaves for aroma and softness. Served with chutney, they’re a delicate favorite from Gujarati snack counters.

Ingredients:

• 1 cup sweet corn kernels (crushed or grated)
• 1/2 cup rice flour
• 2 tbsp besan
• 1/2 cup yogurt
• 1–2 green chilies, minced
• 1-inch ginger, grated
• 2 tbsp chopped coriander
• Salt to taste
• Water as needed
• Banana leaves (pieces, greased)

Method:

1. Mix all ingredients except banana leaves into a thick, spreadable batter. Rest 10 min.
2. On a greased banana leaf piece, spread a thin layer of batter. Cover with another leaf.
3. Steam 5–7 minutes in a steamer. Leaves will release easily when pankis are done.
4. Peel and serve warm with green chutney.

Tips:

• Use soft, fresh banana leaves; they add aroma and prevent sticking.
• Add a pinch of asafoetida or ajwain for extra flavor.