For pithaud pancakes:
Take yogurt in a bowl, add gram flour and whisk well.
Add salt, coriander powder, kadahi masala, turmeric powder, red chilli powder and whisk again.
Heat ghee in a non-stick pan add ginger garlic paste, let it brown now add yogurt mixture and water, stir to mix and cook for about 10 minutes or till the mixture thickens.
Transfer the mixture into a greased tray and spread.
Refrigerate for half hour or till set.
For kadhi sauce:
Combine yogurt, turmeric powder, salt, red chilli powder, ginger-garlic paste and gram flour in a bowl, mix well.
Heat olive oil in a non-stick pan, add curry leaves and mustard seeds and let them splutter.
Add 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, mix well and add little water, mix well.
Add salt and green peas, mix well and cook till done.
Mash lightly with a masher and add lemon juice.
Mix well and switch off heat.
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 and mix well.
Cook further till the mixture reaches chutney-like consistency.
Remove from heat and set aside.
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 kadhi sauce all over.
Garnish with coriander sprigs, sprinkle kadhai masala on top and serve immediately.