Zucchini is a highly versatile gourd with high nutritional content and low calories. It is highly soothing food for Pitta and Vata Dosha. Zucchini supports digestive system health and establishes the gut lining.
With no particular taste of its own, Zucchini can be added to flours to make delicious pancakes. Try this recipe for a quick, creamy, and savoury breakfast option.
Zucchini Basil Cheese Appam (Mini Pancakes) | Healthy Breakfast
- Appam Maker Or Muffin Tray with Oven
- Food Processor or Chopper (optional)
- 2 Medium Zucchini
- 50 g Mozzarella It can also be replaced by other varieties of cheese, or paneer (Indian cottage cheese) or silken tofu
- 1½ tsp Rock Salt To taste
- ½ cup Fresh Basil Leaves optional or replace with dry herbs mix
- 1 inch Fresh ginger root
- 1½ cup Semolina (Sooji) It can be replaced by millet flours or oats flour or barley flour or a mix of flours and semolina.
- 2 tbsp Ghee Or any pure cooking oil such as sesame oil, coconut oil, or olive oil
- 1½ tsp Black Pepper optional
- ½ tsp Baking Soda
- Wash and grate the Zucchini in the food processor. Keep aside.
- Grate or pound the ginger or add it to food processor along with Zucchini.
- Grate the cheese or add it to food processor.
- Mix all the ingredients well including grated zucchini and cheese in a big bowl.
- Let the mix sit for 15-20 mins. This allows semolina to soak the water and curd. This step also lets the appams to become soft and fluffy when cooked.
- Heat the appam pan and add 1 drop of oil in each of the cavities. You can also make it as a pancake (mini) or bake it in the oven.
- Add the appam batter into all the cavities. Bring the heat to medium or high.
- Cover the appam maker and cook for 5 mins.
- Turn the side of the muffins.
- Cover the pan and let it cook for another 2 mins.
- Remove the appam from the pan.
- Serve it with chutney or pack as you like it. Enjoy!
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