Panki Uttapam with Grated Coconut
Panki Uttapam with Grated Coconut is a healthy, low-carb, and gluten-free dish that is perfect for weight loss. This recipe uses less oil, making it ideal for those who are watching their fat intake. It's easy to make and is a great option for breakfast or as a mid-day snack. This recipe is also vegetarian and dairy-free, making it suitable for many dietary preferences. The Panki Uttapam is rich in protein, fiber, and vitamins, making it a healthy and nutritious choice.
Nutrition Facts
Per serving
Energy
85 kcal
Protein
2 g
Carbs
15 g
Fat
1 g
Fiber
1 g
Ingredients
Rice Flour
1 small cup (150g)
Besan (chickpea flour)
0.5 small cup (50g)
Coconut (Fresh)
0.5 small piece (20g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Chopped Green Chilli
1 tsp (3g)
Ginger Paste
1 tsp (3g)
Cumin Powder
0.5 tsp (1.5g)
Common Salt
1 pinch (0.3g)
Plain Water
1 small glass (150g)
Olive Oil
0.5 tsp (2.5g)
Instructions
Cooking Steps
In a mixing bowl, add rice flour, besan, grated coconut, chopped coriander leaves, green chili, ginger paste, cumin powder, and salt. Mix well.
Add water to the mixture and mix well to form a smooth batter of pouring consistency. The batter should not be too thick or too thin.
Heat a non-stick tawa or griddle over medium heat.
Grease the tawa with a few drops of oil using a brush or a tissue paper.
Pour a ladleful of the batter onto the tawa and spread it out evenly using the back of the ladle. Make sure the batter is spread out thin.
Cover the tawa with a lid and let it cook for 2-3 minutes or until the batter is cooked and the edges start to lift off the tawa.
Gently flip the Panki over and cook for another 1-2 minutes until it is cooked through.
Remove the Panki from the tawa and serve hot.
Note: You can opt to use banana leaf to make Panki in traditional style.