August 27, 2007 at 1:56 pm 19 comments

Panaki or Panagi is a traditional recipe originating from the Konkan region of Maharashtra. Usually it is made with a sweet stuffing of jaggery and coconut.

This is my mom’s non-sweet version of the recipe.


This savory Panaki is a Rice pancake steamed between turmeric leaves stuffed with some vegetables. (traditionally the sweet version is stuffed with coconut-jaggery)  The dominant flavour in this recipe is that of the turmeric leaves. If you can’t find turmeric leaves or if you don’t like its strong flavour you can use banana leaves.

This is entirely my mom’s recipe; in fact these photos are taken when she was actually teaching me how to make it.(the photos don’t do much justice to the recipe, since I was busy learning how to make it!) 

My Mom’s version of Panaki goes to JFI-Rice hosted by Sharmi of Neivedyam



Panaki recipe


2 cups Rice soaked in water for~ 2 ½ hrs

3 cucumbers peeled and chopped

10-12 fresh Turmeric leaves

Salt as per taste

Oil for greasing 

For the stuffing:

2 Carrots peeled and grated

~ ¾ th cup Moong Sprouts (You can use any vegetables of your choice ) 

Blend together the Rice and Cucumber pieces to a smooth paste to the Dosa batter like consistency. Cucumber gives a really cool flavour to the Panaki; you may skip the cucumber if you don’t like it.

Add salt and keep this covered overnight for fermentation.

Wash and dry the turmeric leaves.Grease them with little oil.

Spread the Rice batter evenly on each leaf using a ladle in the shape of the leaf.

Sprinkle the grated carrots and moong beans evenly on the leaf-shaped batter and fold the leaf into half.

Steam these Panakis in a steamer.(I use a stainless steel sieve on a pan with water) 

The Turmeric leaves change colour from green to a little blackish-green.


Wait for 10 minutes after switching off the steamer and remove carefully each Panaki from its leaf and serve with Coconut chutney or Curds.panaki2.jpg

Entry filed under: carrot, cooking fat, cucumber, grease, Health and Nutrition, Quick eats, salt, turmeric.

SilverOak Farm Rakhi Poornima

19 Comments Add your own

  • 1. Raaga  |  August 27, 2007 at 3:08 pm

    The sweet version we call nevryo and have them at Gauri pooja a day before Ganesh Chaturthi.
    @ Thanks Raaga for that information.There is not much info about these authentic recipes on the net.

  • 2. Rajitha  |  August 27, 2007 at 4:22 pm

    actually it looks delicious and is a very healthy dish too… yum!
    @ Thanks Rajitha.Yes it is very healthy and tasty too

  • 3. Aruna  |  August 27, 2007 at 5:09 pm

    that looks very tasty!!!
    @ Thank you Aruna

  • 4. Asha  |  August 27, 2007 at 6:19 pm

    Looks yum! My ajii makes a sweet version of this.I have never made it though.Savory one looks yum,great entry:)
    @ Yes Asha usually these are made with the sweet stuffing. I don’t at all have a sweet tooth so my mom modifies a lot of recipes..just for me! 🙂 Thanks

  • 5. lathanarasimhan  |  August 27, 2007 at 6:54 pm

    We make some thing similar to this with out the filling called elai vadam. elai means leaf. These baked vadams are dreid indoors on a mat and stored. we later fry them in oil.
    I liked your recipe too! our vadams get over while baking most of the times!
    @ Wow vadams sound interesting. thanks for the info. I learn so much through all of you.I already have 2-3 different versions of the Panaki! Thanks Latha

  • 6. Zlamushka  |  August 27, 2007 at 7:00 pm

    Wow, this is a great one. The truth is I have never made anything close to this, not even idli, dosa or other steamed stuff. Whats more, I dont even think I eve had it. Always wanted to try some, since you guys blog about it very often, but I am afraid of the fermentation process. Do you leave it in a room temperature? How do I know if it went bad? What ese can i use to wrap it up, if I dont have turmeric leaves ?
    @ Yes Zlamushka it is fermented at room temperature preferably in a warm place.The batter will rise almost to double the previous level and you will get a sour smell to the batter.
    If you don’t have turmeric/banana leaves- My mom has another recipe which involves Rice flour instead of rice. This is an instant sort of recipe. Mix Rice flour with salt and knead into a dough.(you can add some chillies and coriander leaves to the dough) Leave it aside covered for 10 mins. Make lemon sized balls of the dough, flatten them and then keep in a steamer.Top each flattened disc with the veggies and then steam till done without the leaves. This is not the same as the Panaki recipe I have blogged but this is the closet you can get without the leaves. Basically the leaves lend a flavour to the Panakis.Let me know if you want a detailed recipe, will mail it to you.

  • 7. bhags  |  August 27, 2007 at 7:54 pm

    this one looks yum….my ajji makes them, though i never made an effort to learn it
    @ 🙂 yes ajis are very resourceful weren’t they?

  • 8. bee  |  August 27, 2007 at 7:58 pm

    the photos are pretty cool. i learn so many new things from your blog, madhuli. your zunka is on my to-do list.
    @Thanks Bee. can’t add that bowing smiley here ! 🙂

  • 9. Nupur  |  August 27, 2007 at 8:30 pm

    An awesome, authentic dish! I have eaten this (the sweet version) at some relatives’ place long back. Thanks to your mom for teaching us how to make it. The turmeric leaves give such an amazing fragrance to the dish.
    @ Thanks Nupur my mom is going to be really happy with such a lovely feedback from all of you!

  • 10. Tee  |  August 27, 2007 at 10:02 pm

    Wow! Great authentic recipe! I can imagine the fragrance of the turmeric leaves….although I have never tasted this before. 🙂
    @ Yes the turmeric flavour is what makes it delicious (if you like it ofcourse)

  • 11. saju  |  August 27, 2007 at 10:44 pm

    That looks good, I have never tried it before, but am tempted to eat some. I look forward to all the JFI recipes. How many things can you do with rice? Lots I am sure.
    @ Yes Saju ,we will have recipes to try for the next one year I think! 🙂

  • 12. priyanka  |  August 27, 2007 at 11:56 pm

    Never heard of or tasted Panaki before Madhuli…..Something quite different, traditional and authentic… a great entry… btw, where did you get the banana leaves from?
    @ Thanks Priyanka.The turmeric leaves are from my Mom’s garden.

  • 13. Sakshi  |  August 27, 2007 at 11:58 pm

    Oh .. you are really making me plan a trip home 😀
    I love Pangis. Mom makes them on banana leaves, though. And I love eating them without the stuffing with pickled chillis.. yummm
    @ I am trying my best!I know I love her Panagis too.

  • 14. Suganya  |  August 28, 2007 at 4:43 am

    This dish screams healthy. What do you suggest for us, poor souls, who cannot find even banana leaves? Foil?
    @ Yep very very healthy, Suganya. I have mentioned a recipe for something similar earlier here in one of the comments. You can try that.

  • 15. sharmi  |  August 28, 2007 at 8:21 am

    I came across this recipe in a book. this version looks so nice. thanks for the great one.
    @ Thanks Sharmi and Thanks for hosting JFI Rice. Looking forward to the wonderful roundup

  • 16. Lakshmi  |  August 28, 2007 at 9:12 am

    Looks very delicious and lovely entry to JFI. I knew the sweet version which is made during festivals.
    @ Thanks Lakshmi

  • 17. Pooja V  |  August 30, 2007 at 12:02 am

    This is almost similar to our “patoLi”. We stuff it with coconut and jaggery.

  • 18. Shella  |  September 11, 2007 at 4:35 pm

    This really looks greats. I love the way the pancake is so translucent to give away the carrots inside!! Gorgeous. They look so tender

  • 19. Pbhat  |  May 8, 2008 at 5:40 am

    We make something similar called Eeradye for Ganesh Chaturthi. The turmeric leaves give a very sweet fragrance to the dish.
    Your version sounds very nice and healthy. Thanks for sharing!


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August 2007




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