Zucchini and Carrot Pancake
by Tarla Dalal
Added to 73 cookbooks
This recipe has been viewed 21902 times
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.
- 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.
- 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.
- Cook it, using ¼ tsp of oil, till it turns crisp and golden brown in colour from both sides.
- Repeat with the remaining batter to make 5 more pancakes.
- Serve immediately.
- The quantity of water may vary depending on the quality of besan and semolina used.
Zucchini and Carrot Pancake (Low Calorie Healthy Breakfast) Video by Tarla Dalal
Nutrient values (Abbrv) per pancake
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