Patande

Dogri wheat flour pancakes — a thick batter of whole wheat flour, water, and salt fermented overnight or mixed fresh, cooked in a little ghee or mustard oil on a flat tawa into thick, spongy, slightly tangy pancakes. The sweet version is sweetened with jaggery or served with honey and eaten at breakfast; the plain version goes with fresh white butter and pickle. A rural Dogri and Pahari breakfast staple made across Jammu's hills and the Shivalik foothills.