Zucchini Pancakes A Healthy Breakfast

Zucchini Pancakes
Zucchini or squash a healthy veggie keeps a special place in my day to day menu. Easy to cook and light on the stomach and also due to its versatility,  prepares a number of dishes like pasta,  pancakes, bread,  salads and muffins.
Zucchini is my favourite one because of its health benefits that it is rich in antioxidants and anti-inflammatory properties which help in slow ageing and most of the zucchini’s nutritional punch — including fibre, vitamin C, and Potassium
I prepare savoury pancakes or hash browns quite often with this in the breakfast. So it is a good start of the day with the healthy breakfast which is quite filling too.These are savoury pancakes which are made of two types of grains. One is besan or gram flour and other is semolina or sooji. Both the grains are healthy and beneficial for the body. A batter is made and grated zucchini or squash is added to make these tasty and healthy fritters. Sooji make them crispier and add of these veggies make them a perfect and guilt-free recipe
Preparation time – 10 minutes
Cooking time – 20 minutes
Course – Breakfast
Servings – 6
1 – Zucchini – 1 medium sized (grated)
2 – Gram flour/besan – 1/2 cup
3 – Semolina/sooji – 1/4 cup
4 – Grated ginger – 1 tsp
5 – Fresh coriander leaves – 1 tbsp
6 – Fresh red chilly – 1 no (chopped finely)
7 – Salt, pepper, turmeric powder and red chilly powder – 1 tsp each
8 – Water for batter – sufficient to make a semi-thick batter
9 – Oil for pan cooking – 6 tsp
10 – A few pumpkin seeds to add to the batter
1 – Mix all the ingredients mentioned above except oil and keep aside for 10 minutes
2 – Add 1 teaspoon oil to pan fry each fritter or cheelas or pancake
3 – Cook both sides until golden brown and serve with chutney and veggie soup