Zucchini Rice Pancake Recipe

A power packed squash veggie high in water content, vitamins and minerals makes a perfect addition to pancakes. Minimally spiced with earthy flavors makes it easy to cook and pack in tiffin box for the morning rush hours.

Nutritional info

ingredients
1 Tbsp(8.0 gm) Zucchini Green (Grated)
ingredients
1 Tbsp(9.0 gm) Zucchini Yellow (Grated)
ingredients
2 Tsp(9.0 gm) Rice
ingredients
1 Tbsp(10.0 gm) Besan
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1/4 Tsp(0.44 gm) Jeera Powder
ingredients
1/2 Tsp(0.94 gm) Ginger (Grated)
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2 Tbsp(29.0 gm) Nestlé A+ Curd
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1/4 Tsp(1.0 gm) Salt
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1/2 Tsp(2.0 ml) Oil
  • Cook 2 tsp rice

  • In a bowl, add cooked 2 tsp rice, 1 tbsp besan, 2tbsp Nestlé A+ Curd, 1 tbsp grated green zucchini, 1 tbsp grated yellow zucchini, 1/2 tsp grated ginger, 1/4th tsp jeera powder and 1/4th tsp salt.

  • Mix all the ingredients well.

  • In a frying pan, add 1/2 tsp oil and spread the above pancake mixture.

  • Cover & cook till done.

  • Flip the pancake and cook on the other side.

  • Serve it hot.