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
- 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.
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