- Prep Time:5m
- Cook Time:15m
- Total Time:20m
- Serves: 2
- Yield: About 5 6" pancakes
Ingredients
- 1 1/2 tsp. vegetable oil + more for cooking the pancakes
- 1/4 c red onion, chopped finely
- 1/4 c green bell pepper, diced
- 1/2 c zucchini, chopped
- 1/2 c chickpea flour
- 1/2 c unbleached all-purpose flour
- 1/4 tsp. ground turmeric
- 1/2 tsp. red chilli flakes (or to taste)
- 1/4 tsp. garlic powder
- 1/4 tsp. black salt
- a generous pinch of baking soda
- 1/4 tsp. cumin seeds (optional)
- 1/2 tbsp. curry leaves
- 1 spring onion, sliced
- 1 c water
- Salt, to taste
Instructions
- Heat 1 1/2 tsp oil in a small 6" skillet. Add the chopped onion and bell pepper, season with a pinch of salt and saute until the onions caramelize and soften. Add the chopped zucchini, spreading it such that it has contact with the pan and turn off heat.
- As the vegetables cool, the zucchini will brown on one side in the residual heat without over-cooking. Set aside.
- In a mixing bowl, combine the dry ingredients (flours, black salt, spices, herbs, cumin, baking soda). Add the sauteed vegetables to this mix and add water to make a thin batter. Using a small whisk makes it easier to remove lumps. Season with salt to taste.
- Heat the same 6" skillet on medium heat and add (upto 1/4 tsp) of oil to the pan and swivel to spread. If you use a non-stick skillet, you can get away with less oil. Cast irons might need just a little more oil.
- Once hot, add about 1/3 c of batter and swivel, using a small spoon or mini-spatula to spread the zucchini evenly. Drizzle a few drops of oil around the edges, cover and cook on medium-low heat for 1 minute. Uncover, flip and cook uncovered for another minute or two.
- Remove from heat, and repeat with the remaining batter. Best eaten hot with a drizzle of a sweet chilli sauce.
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