Ingredients: 

2 cups rice flour
½ cup curd, beaten
salt to taste
1/4 tsp asafetida
1 tsp jeera powder
1 tsp ginger- chili paste
2 tsp garlic paste
2 tsp oil
½ cup urad dal atta 

4banana leaves 

Method:

Combine the rice flour, curds, salt and 3 cups of warm water together in a bowl and mix well to make a thick batter. Cover and keep aside for 3 hours to ferment.Add ¾ to 1 cup of water, asafoetida, cumin seeds, ginger-green chilli paste, garlic and ghee and mix well.Apply little oil on one side of each banana leaf and keep aside.Put 2 tbsp of the batter on one half of the greased side of a banana leaf and spread it evenly to make a thin layer.Cover with another greased banana leaf and place on a moderately hot greased tava. Flip after 2 minutes. Cook the panki on both sides till light brown spots appear. Peal and serve immediately.

Health Benefits of cooking in banana leaves:

Banana leaves used in cuisine are generally large, flexible, and waterproof^. When cooking food with or serving or wrapping food with banana leaves, they may confer an aroma to the food leaves; steaming with banana leaves imparts a subtle sweet flavour to the dish.The leaves contain the juices, protect food from burning and add a subtle flavor. In Tamil Nadu (India) leaves are fully dried and used as packing material for food stuffs and also making cups to hold liquid foods. The dried leaves are called 'Vaazhai-ch- charugu'  in Tamil. Some South Indian, Filipino and Khmer recipes use banana leaves as a wrapper for frying. The leaves are later removed to retain flavor. In Vietnamese cuisine, banana leaves are used to wrap foods such as cha-lua. Banana leaves are large, flexible, and waterproof.
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