Panki and Jalebis
(Rice pancakes cooked in banana leaf, from Gujarat)
Serves: Four Time required: 45 minutes + proving time

Panki
For the green chutney:
1 bunch coriander leaves, chopped
2 to 3 green chillies, chopped
1 2.5-cm piece ginger
1/2 tsp cumin seeds
1 tsp sugar
1 tbsp roasted split gram
juice of 1 lemon
a pinch of hing
For the tempered chillies:
2 tbsp ghee
100 g green chillies with stem, washed and halved
1 tsp hing
1 tsp amchoor
1 tsp roasted cumin powder
juice of 1 lemon
salt to taste
For the panki:
1 1/2 cups rice flour
2 cups sour yoghurt
1/2 tsp sugar
1/2 tsp methi seeds
salt to taste
1 tsp green chilli-ginger paste
2 large banana leaves, cut into 15 cm X 15 cm squares
oil for cooking

To prepare the green chutney:
GRIND all the ingredients in a chutney grinder with a little water to a smooth paste.
Refrigerate till required.
To prepare the tempered chillies:
Heat the ghee in a small pan and add the chillies and hing to it.
Cook until the chillies are slightly soft. Add the other ingredients and cook for three to four minutes, ensuring that the spices do not burn. Remove from heat and cool. Use as required.

To prepare the panki:
Place the rice flour, sour yoghurt, sugar and methi seeds in a large vessel. Mix thoroughly to make a smooth batter. Cover and keep overnight in a warm place. The batter should be fermented and sour. Add the chilli-ginger paste and salt to taste. Mix thoroughly.
Apply oil on the banana leaves and set aside.
Heat a frying pan or flat griddle and put a little oil in it.
Place one oiled leaf on it and pour three to four tablespoons of batter and spread evenly. Cover with another leaf with the oiled part on the batter, and cover the whole parcel with a deep vessel. Allow the panki to cook for three to four minutes. It should look like a light pancake, riddled with bubbles. Turn over and cook on the other side as well.
Serve hot, straight off the banana leaf, with the green chutney and chillies.