Zucchini and Carrot Pancake

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 6 pancakes

Ingredients :

3/4 cup thickly grated zucchini
1/4 cup thickly grated carrot
1/2 cup rice flour (chawal ka atta)
1/4 cup besan (bengal gram flour)
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
salt to taste
2 tsp oil for greasing and cooking

Method :

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.
Handy tip :
Handy tip :The quantity of water may vary depending on the quality of besan and semolina used.