Toor Dal Pancakes

🥞 Toor Dal Pancakes

Ingredients:

• 1 cup Toor Dal (split pigeon peas), soaked 4–6 hours or overnight

• 1 green chili (optional), chopped

• 1-inch ginger, chopped

• 2 tbsp finely chopped onion

• 1/4 tsp turmeric

• Salt to taste

• 2 tbsp rice flour or besan (for binding)

• 2 tbsp chopped coriander leaves

• Oil for shallow frying

Instructions:

1. Grind Batter: Drain soaked toor dal and blend into a smooth batter with green chili, ginger, turmeric, and salt. Add a little water if needed for consistency.

2. Mix: Pour into a bowl and mix in rice flour, chopped onion, and coriander leaves.

3. Cook Pancakes: Heat a non-stick pan, grease lightly, pour ladlefuls of batter, and flatten into mini pancakes. Cook on medium heat until golden brown on both sides.

🍯 Rose Petal Jam in Greek Yogurt

Ingredients:

• 1/2 cup Greek yogurt (unsweetened)

• 1–2 tbsp rose petal jam (gulkand)

• Optional: crushed pistachios, a drizzle of honey, dried rose petals for garnish

Instructions:

1. Mix Yogurt Base: In a small bowl, swirl rose petal jam into Greek yogurt. Keep it slightly marbled or mix completely based on preference.

2. Serve Chilled: Garnish with crushed pistachios and dried rose petals if desired.

✨ To Serve

• Plate warm toor dal pancakes.

• Serve with a generous dollop or side of rose petal jam yogurt.

• Optional: add a drizzle of honey on top for a sweet-salty balance.

🧠 Chef's Tips:

• You can make the pancakes spicier with red chili flakes.

• To make it vegan, use coconut yogurt instead of Greek yogurt.

• For extra crispness, let the batter rest for 15–20 mins before cooking.

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