Zucchini and Carrot Pancake (Low Calorie Healthy Breakfast) Video by Tarla Dalal

Zucchini and Carrot Pancake (Low Calorie Healthy Breakfast) Video by Tarla Dalal

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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.




Recipe Description for Zucchini and Carrot Pancake

Preparation Time: 
Cooking Time: 
Makes 6 pancakes
Show me for pancakes


Ingredients

3/4 cup thickly grated zucchini
1/4 cup thickly grated carrot
1/2 cup rice flour (chawal ka atta)
1/4 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

Method
  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.
  5. Serve immediately.

Handy tip :

  1. The quantity of water may vary depending on the quality of besan and semolina used.
See step by step images of Zucchini and Carrot Pancake recipe
RECIPE SOURCE : Breakfast RecipesBuy this cookbook

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