AI-generated image
Dal panniye
Maize flour breads baked in leaves
दाल पानिये: Bhil maize-flour breads baked between leaves over embers, served with dal
Panniye are the festive breads of the Bhil communities of Jhabua and Alirajpur in western Madhya Pradesh, made for weddings, Bhagoria and harvest gatherings. Thick maize-flour discs are pressed between palash or banana leaves and baked over cow-dung embers until smoky and crisp outside, then served with a garlicky dal and ghee. At home you can bake them on a tawa and finish in the oven. The common mistake is rolling the dough too thin, so it dries out and cracks before it cooks through. Chef's tip: knead the maize dough with warm water and a little curd and let it rest; it holds together much better.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the panniye
- 10 ½ oz makki ka atta (fine maize meal)
- 3 tbsp plain yoghurt (curd)
- ¾ tsp salt
- 1 green chillifinely chopped
- ¾ cup warm water
- 4 pieces banana leavesabout 20 cm square, wiped
For the dal
- 5 ½ oz toor and urad dal mixrinsed
- 3 cups water
- ¾ tsp salt
- 2 tbsp ghee
- 5 garlic clovescrushed
- 1 tsp cumin seeds
- 1 tsp red chilli powder
Shop this recipe on Amazon
What you'll need
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Pressure-cook 5 ½ oz toor and urad dal mix with 3 cups water and ¾ tsp salt for 4 whistles until soft. Whisk smooth.
15 minStep 2: Mix 10 ½ oz makki ka atta (fine maize meal), 3 tbsp plain yoghurt (curd), ¾ tsp salt and 1 green chilli, then knead with ¾ cup warm water, a little at a time, for 3 minutes to a soft dough. Rest 10 minutes.
13 minStep 3: Divide into 4. Pat each into a 1.5 cm thick disc between two pieces of 4 pieces banana leaves.
5 minStep 4: Cook the leaf parcels on a hot tawa over medium-low heat for 6–7 minutes a side until the leaves char and the bread feels firm. Heat the oven to 400°F.
14 minStep 5: Peel off the leaves and bake the panniye directly on the oven rack for 8–10 minutes until crusty and lightly spotted.
10 minStep 6: For the tadka, heat 2 tbsp ghee, fry 1 tsp cumin seeds and 5 garlic cloves until golden, add 1 tsp red chilli powder and pour over the hot dal. Serve with the broken panniye.
3 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 16 g
- Carbs
- 82 g
- Fat
- 13 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dal panniye take?
- About 65 minutes in total: 25 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of plain yoghurt (curd)?
- Greek yoghurt loosened with a little milk.
- What can I use instead of green chilli?
- A pinch of chilli flakes per chilli.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.