Zucchini and Carrot Pancake (Low Calorie Healthy Breakfast) by Tarla Dalal

Tarla.Dalal's picture

Feb. 11, 2014

Zucchini combines with carrots to make an unusual, colorful, and attractive pancake that will tickle the taste buds. Serve with ketchup or a chutney of your choice. Smaller versions can also be served as a party snack.


Grated zucchini/Cucumber 3/4 Cup (12 tbs) , thickly grated
Grated carrot 1/4 Cup (4 tbs) , thickly grated
Rice flour 1/2 Cup (8 tbs)
Besan 1/4 Cup (4 tbs) (Bengal gram flour)
Finely chopped coriander 2 Tablespoon
Finely chopped green chili 1 Teaspoon
Salt To Taste
Oil 2 Teaspoon (For greasing and cooking)



1. In a deep bowl, mix zucchini, carrot, rice flour, besan, coriander, green chili, and salt along with ½ cup (approx) of water to make a batter of pouring consistency.

2. Grease a non-stick griddle using ½ teaspoon of oil, pour one ladleful of the batter on it and spread to form a 3-inch diameter thick circle. Cook using ¼ teaspoon of oil until crisp and golden brown on both sides. Repeat the process for more pancakes.


3. Serve immediately.


The quantity of water may vary depending on the quality of besan and flour used.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 101Calories from Fat 7

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 110 mg4.58%

Total Carbohydrates 20 g6.7%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet