Monday, August 22, 2011

Zucchini Pancakes

Adapted from

Zucchini - 1 small, grated
Besan / Chickpea Flour - 3 tbsp
Brown Rice flour - 2 tbsp
Turmeric - a pinch
Red Chili Powder - a pinch
Shallot - 1, finely chopped
Green Chili - 2, finely chopped
Cumin Seeds - 1/2 tsp
Roasted Coriander Powder - 1 tsp
Cilantro - a handful, finely chopped
Olive Oil - 1 tbsp

Mix a little salt with the shredded zucchini and keep aside for 10 minutes.

Now add besan, brown rice flour, shallot, green chili, red chili powder, turmeric, coriander powder, cumin seeds, cilantro. Mix about half a cup of water to get a pancake like batter.

Heat a cast iron griddle and pour a ladleful of the batter. Spread with the back of the spoon to make a thin pancake. Pour half a tsp of oil around the edges of the pancake.

Once it browns, flip and add half a tsp of oil and brown it on the other side.

Serve with peanut chutney.

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