Name: Pithaud Pancake With Masala Matar, Apple Chutney and kadhi sauce. recipe by Rita Arora at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: For Pithaud cakes: 3/4 cup yogurt, 1/2 cup gram flour, 1 tsp Ginger-garlic paste, 1 tbsp kadahi masala, Salt to taste, 1/2 tsp coriander powder, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder; 1 Tbsp ghee + for greasing; Water as required (1/4 cup); Oil for shallow-frying; For masala matar (masala green peas): 3/4 cup green peas (matar), 1 tbsp olive oil, 1/2 tsp cumin seeds, 1/2 inch ginger, finely chopped, 2 green chillies, finely chopped, 1 tsp Coriander powder, 1/2 tsp red chilli powder, Salt to taste; 1/2 tsp Lemon Juice; For apple chutney: 1-2 medium apples, roughly, 1 inch cinnamon, 2 Bay Leaves, Salt to taste, 1/2 tsp red chilli powder, 1 tsp vinegar, 1 tsp sugar; For kadhi sauce:; 1 cup yogurt, whisked; 2-3 Tbsp gram flour; 1/2 tsp turmeric powder; Salt to taste; 1/2 tsp red chilli powder; 1/2 tsp Ginger-garlic paste; 1 tbsp olive oil; 7-8 Curry leaves; 1 tsp mustard seeds

Ingredients Serving: 4

For Pithaud cakes: 3/4 cup yogurt, 1/2 cup gram flour, 1 tsp Ginger-garlic paste, 1 tbsp kadahi masala, Salt to taste, 1/2 tsp coriander powder, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder
1 Tbsp ghee + for greasing
Water as required (1/4 cup)
Oil for shallow-frying
For masala matar (masala green peas): 3/4 cup green peas (matar), 1 tbsp olive oil, 1/2 tsp cumin seeds, 1/2 inch ginger, finely chopped, 2 green chillies, finely chopped, 1 tsp Coriander powder, 1/2 tsp red chilli powder, Salt to taste
1/2 tsp Lemon Juice
For apple chutney: 1-2 medium apples, roughly, 1 inch cinnamon, 2 Bay Leaves, Salt to taste, 1/2 tsp red chilli powder, 1 tsp vinegar, 1 tsp sugar
For kadhi sauce:
1 cup yogurt, whisked
2-3 Tbsp gram flour
1/2 tsp turmeric powder
Salt to taste
1/2 tsp red chilli powder
1/2 tsp Ginger-garlic paste
1 tbsp olive oil
7-8 Curry leaves
1 tsp mustard seeds

Instructions

For pithaud pancakes: Take yogurt, add gram flour and whisk. Add salt, coriander powder, kadahi masala, turmeric powder, red chilli powder
Heat ghee in a non-stick pan add ginger garlic paste, let it brown now add yogurt mixture and water. cook for 10 minutes. Transfer the mixture into a greased tray. Refrigerate.
For kadhi sauce: Combine yogurt, turmeric powder, salt, red chilli powder, ginger-garlic paste and gram flour. Heat olive oil, add curry leaves and mustard seeds, yogurt mixture and water, stir to mix. Let it boil for 15-20 minutes.
For masala matar: Heat olive oil in a non-stick pan. Add cumin seeds, ginger, green chillies and saute well.
Add coriander powder, red chilli powder, and little water, mix well. Add salt and green peas. Mash lightly with a masher and add lemon juice. Mix well.
For apple chutney: Heat a non-stick pan. Add apples, cinnamon, bay leaves, salt, sugar, vinegar and water, mix well till the apples turn soft and pulpy. Add red chilli powder.
Cut out discs from the set pithaud mixture. Heat some oil on a non-stick tawa. Place pithaud cakes on it and shallow-fry till golden from both sides.
Place some masala matar on a serving plate. Place a pithaud pancake on it, top with some more masala matar and place one more pithaud pancake on it.
Top with apple chutney, drizzle the kadhi sauce all over. Garnish with coriander sprigs, sprinkle kadhai masala on top and serve immediately.

Similar Recipes