Dont forget 💖💖 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 salta generous pinch of baking soda
1/4 tsp. cumin seeds (optional)
1/2 tbsp. curry leaves
1 spring onion, sliced
1 c waterSalt, to taste
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.
For more update - 3 hours ago