Himachal Patande Sweet Thin Wheat Pancake Kangra Valley

Method

1. 1

   Combine atta and a pinch of salt in a bowl.

2. 2

   Add dissolved jaggery water and milk gradually, whisking continuously to prevent lumps, until a smooth thin batter forms.

3. 3

   The batter should be quite thin — thinner than dosa batter.

4. 4

   Rest 10 minutes.

5. 5

   Heat a flat non-stick tawa on medium. Add 1/2 tsp ghee.

6. 6

   Pour a small ladle of batter onto the hot tawa.

7. 7

   Tilt the pan quickly in circular motions to spread the batter as thin as possible — patande should be very thin and lacy.

8. 8

   Cook on medium for 2 minutes until the edges lift and the bottom is golden. Flip carefully. Cook 1 minute.

9. 9

   Fold into quarters or roll. Serve immediately with a drizzle of ghee.