Zucchini and Carrot Pancake (Low Calorie Healthy Breakfast) by Tarla Dalal
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Zucchini and Carrot Pancake
Zucchini combines with carrots to make an unusual, colourful, and attractive pancake that will tickle the taste buds. Serve with ketchup or a chutney of your choice. Smaller versions can also be served as a party snack.
Preparation Time: 10 minutes. Cooking Time: 20 minutes. Makes 6 pancakes.
¾ cup thickly grated zucchini
¼ cup thickly grated carrot
½ cup rice flour (chawal ka atta)
¼ cup besan (Bengal gram flour)
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
Salt to taste
2 tsp oil for greasing and cooking
1. Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well to make a batter of pouring consistency.
2. Grease a non-stick tava (griddle) using ½ tsp of oil, pour one ladleful of the batter on it and spread it to form 75 mm. (3″) diameter thick circle.
3. Cook it, using ¼ tsp of oil, till it turns crisp and golden brown in colour from both sides.
4. Repeat with the remaining batter to make 5 more pancakes.
Handy tip : The quantity of water may vary depending on the quality of besan and semolina used.