Ingredients:
Zucchini – 2 small, grated
Besan/ chickpea flour – 1 ½ cup or as required
Semolina – 2 tbsp
Green chili – 2, finely chopped
Sesame seeds – 1 tbsp
Garlic paste – 1 tsp
Coriander powder – ½ tsp
Cumin powder – ½ tsp
Red chili powder – 1 tsp
Turmeric powder – ¼ tsp
Asafoetida – a pinch
Fresh chopped coriander leaves – ¼ cup
Salt
Cooking Procedure:
Place the grated zucchini in a big bowl. Then add green chilies, sesame seeds, garlic paste, coriander powder, cumin powder, red chili powder, turmeric powder, asafetida, coriander leaves and salt. Mix everything well and keep aside for 5 mins. Now add semolina and mix well. Then add besan as required to form a pancake like batter. Don’t add water. Mix well and keep aside for 10-15 mins.
Now heat a griddle and put ladle full of batter on hot griddle and spread inside out, using the back of the spoon to form a 4-5 inch diameter pancake.
Drizzle with some oil and let cook on medium heat.
Using a spatula slightly lift the pancake and see if the bottom is nice brown color.
Then flip it and again drizzle with some oil. Cook the other side till it becomes brown. Serve hot with tomato ketchup.
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