Description
A delicious and healthy vegetable batter ideal for making pancakes filled with nutritious ingredients.
Ingredients
Scale
- 2 cups chickpea flour
- 1 cup grated zucchini
- 1/2 cup grated carrot
- 1/2 cup chopped red onion
- 1 cup finely chopped mushrooms (any variety)
- 1/3 cup chopped fresh cilantro
- 1 1/2-inch piece fresh ginger, chopped or grated
- 2 green chilies, finely chopped
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red chili powder
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon salt
- 1 1/4 cups water
- 2 tablespoons neutral oil (divided, about 1/2 teaspoon per pancake)
Instructions
- In a large bowl, combine the chickpea flour with the zucchini, carrot, red onion, mushrooms, cilantro, ginger, and green chilies.
- Add the coriander powder, cumin, turmeric, red chili powder, carom seeds, and salt.
- Pour in 1 cup of water and mix until smooth. Add the remaining 1/4 cup as needed until you get a soft, flowing batter.
- Warm a cast-iron or nonstick skillet over low to medium heat.
- Lightly coat the pan with about 1/2 teaspoon of oil.
- Spoon about 1/3 cup of batter onto the skillet and gently spread it into a thin circle.
- Drizzle a tiny bit more oil around the edges if needed.
- Cook until small bubbles form and the bottom turns golden.
- Flip carefully and cook the second side until golden brown as well.
- Repeat with the remaining batter.
Notes
- Ensure the skillet is heated properly for even cooking.
- Add more water if the batter is too thick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg