1/4 cup rice flour
3/4 to 1 tsp salt
3/4 cup water
1/2 tsp cumin seeds
1 tsp chopped green chilies
1 cup shredded zucchini
1 tablespoon chopped cilantro
1. Shred the zucchini with the skin and keep aside.
2. Mix the besan, rice flour (which helps for the crispness), salt, and cumin seeds in a bowl.
3. Add the water slowly to make a smooth batter. Batter should be consistency of pancake batter.
4. Next add the chopped green chilies, chopped cilantro and shredded zucchini. Mix well.
5. Use a non-stick skillet and place on medium-high heat. To check if the skillet is ready, put a few drops of water on it. If the water sizzles right away, the skillet is ready.
6. Spray skillet with PAM and pour about 1/2 cup of the mixture on the skillet and spread evenly with a back of spoon. Starting from the center, spread in circular motion outwards until it is evenly spread about 7 inch circles.
7. When batter starts drying lightly spray top then flip. Puda should be golden brown. Press puda lightly with spatula all around so the puda cooks evenly. The puda should be golden brown on both sides to ensure it is crispy.
*We ate ours with Taaza Sweet and Spicy Mango Chutney.
Makes: 5 Pancakes
Nutritional Information:
128 Calories
2.7g Fat
0mg Cholesterol
490.17mg Sodium
21.17g Carbohydrates
3.08g Dietary Fiber
3.02g Sugars
6.1g Protein
