Hariyali Corn Stuffed Panki

Preparation:12 mins
Cook: 25 mins
Total Time: 37 mins
Servings: Makes 20 pankis

Ingredients

For The Batter
ragi (nachni / red millet) flour
1/2 cup wheat flour
2 tbsp curds (dahi)
1/2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
2 tbsp sesame seeds (til)
a pinch of baking soda
2 tsp oil
salt to taste

To Be Mixed Together For The Filling
1/2 cup sweet corn kernels (makai ke dane)
1/2 cup finely chopped spinach (palak)
1/4 cup freshly grated coconut
2 finely chopped dates (khajur)
finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
2 tbsp coriander (dhania) leaves
1 tsp lemon juice
salt to taste

Other Ingredients
banana leaves (kele ka patta) cut into square pieces or roundels

Method

Combine all ingredients for the batter in a bowl, add enough water and mix well to make a thick batter.Apply a little oil on one side of each banana leaf and keep aside.Heat a non-stick tava, grease it with a little oil.Spread some batter on to a greased side of the banana leaf and spread it evenly to make a thin layer.Place it on the hot tava, sprinkle a little stuffing on it, cover with another banana leaf (oily side down) and cook till light brown spots appear on the the bottom banana leaf, flip the panki and cRepeat with the remaining ingredients to make 19 more pankis and serve hot in the leaves with oil and methia (gujarati pickle) masala or green coriander-coconut chutney or tomato ketchup.
Variation:
Variation:For a different flavour you can use Turmeric Leaves or Corn Cob Leaves instead of Banana Leaves.You can make a half moon shaped panki by spreading the batter on one half of the greased side of a round banana leaf, spread the filling on it and fold the other side over the batter.