Ingredients:
Dressing

• 1 tbsp oil
• 5 curry leaves
• 1 tsp brown mustard seeds
• 1 green chilli, deseeded and finely chopped
• ½ tsp ground turmeric
• 1 tsp fresh grated ginger
• 250g Greek yogurt
• 1 tbsp honey

Pancakes

• 175g parsnips, grated
• 1 tsp cumin seeds
• 2 green chillies, deseeded and finely chopped
• 1 tsp fennel seeds (optional)
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp baking powder
• 100g gram flour
• 50g semolina
• small onion, finely chopped
• 1 tsp grated ginger
• 3-4 tbsp oil, for frying
• (makes 8 pancakes)

Method:

1. For dressing: Heat the oil and cook the curry leaves and mustard seeds for 1 min. Stir in the chilli, turmeric and ginger, and cook on low heat for 2-3 mins. Leave to cool. Stir the cooled spice mix into the yogurt with the honey, then chill.
2. For pancakes: Combine all the ingredients, except oil, with 200ml cold water and a pinch of salt. Mix to a thick batter.
3. Heat 1 tbsp oil in a large frying pan. When the oil is hot, place a few tbsp of the batter in the pan forming pancake about 1-1.5cm thick. Cook as many as will fit in pan, for 2-3 mins until browned, then cook on other side too. Keep warm whilst making further batches in the pan (low oven is ideal).
4. Serve the pancakes with the honey and mustard dressing