Why you’ll love this recipe
Also, check out my easy chocolate zucchini bread recipe and clear soup with vegetables, and pumpkin semolina pancakes.
Ingredients
Zucchini: Medium-sized zucchini works the best as the skin is tender, and you also don’t have to peel them. Just wash and grate it as it is. Semolina (Sooji or Suji): Also called durum wheat flour. Just add enough to hold the pancake batter together. Green chilies and Ginger: For the flavors. Sugar: To balance out the spiciness from the chilies. See the recipe card below for a full list of ingredients and measurements.
Variations
You can use yellow squash instead of zucchini. Zucchini can be substituted with ripe banana to make banana pancakes, cucumber to make cucumber pancakes, or pumpkin to make pumpkin semolina pancakes.
Step-by-step Instructions
Tips
Adjust sugar, green chilies, and ginger to taste as desired. The amount of water you add varies depending on the amount of water content in the zucchini. More water will make the pancake mushy and soggy. So add in ¼ cup increments to obtain a thick batter. Wipe off the pan with tissue to remove any excess oil after cooking each pancake. In this way, you can quickly spread the batter for the next pancake and avoid the batter from clumping together. This dosa (pancake) should be cooked on medium flame before flipping. Else it will remain uncooked inside. After flipping, you can increase the flame to high and make it charred or golden brown as desired.
Storage instructions
Leftover pancake batter can be stored in the refrigerator for up to 3 days. Give the batter a good mix before you prepare the pancakes. Leftover pancakes can be stored in an airtight conatiner in the fridge for up to 1 week.
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Recipe card
