In a bowl, add wheat flour, besan, zucchini, carrot, green chillies, Ginger paste, coriander leaves, salt and water to make the batter of pouring consistency. (Note: instead of Zucchini , You can also use Lauki (BOTTLE GOURD ) or Turai)
Heat 1/2 tsp oil in a non-stick pan, pour 2 Tbsp batter into the pan and spread evenly to make a round shape pancake.
Once it turns golden brown flip it and let it cook for 3-4 mins.
Flip occasionally and cook both sides evenly.
Serve hot with curd or mint chutney.
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Add 1½ cups of water and pressure cook for 3 whistles.
Let it cool down.
Take 1 cup Sour curd – add chili powder, turmeric powder, besan and some water – mix well.
Heat the oil in a Nonstick pan and add the mustard seeds, curry leaves, asafetida.
Add chopped ginger-green chili (ginger-Green chili paste) and sauté it on a medium flame for a min.
Add the cooked moong, mix well.
Add the curds-besan mixture, 1 cup of water, mix well and simmer for 3 to 4 minutes.
Add Salt according to your taste. Add Garam masala (optional) and mix it. Note: (if curd is not sour enough – use plain curd (dahi) and add some lemon juice for sourness)
Stir occasionally. Add water if needed (simmer for 3 to 4 minutes.)
Garnish with coriander and serve with rice or roti.
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