We’re back on the school routine wagon, with umpteen mails urging parents to stick to healthy snack and lunch options flooding our inboxes, from the kindly coordinators. A seemly plot, if you ask us, when our own preferences are taken into consideration, what with the mounting piles of organic fruits, especially mangoes, and crisp green vegetables in our weekly takings. We never miss an opportunity to slink typically boring vegetables into everyday meals, and here we did just that by tossing in some grated zucchini with that yesteryear classic from Mom’s recipe repertoire – besan chilla. The outcome was delicious, and it showed in the smiles of contentment on our super hungry school goers’ faces. These are great as a breakfast option too and they’ll keep your little champs filled and fulfilled, even if it’s only until the time that the much awaited lunch bell dings!
Zucchini Chilla (Chickpea flour crepes)
- 1.5 cups grated zucchini (One medium zucchini)
- 1 cup chickpea flour/besan, sifted
- 2 tbsp brown rice flour
- Salt to taste
- ¼ tsp red chilli powder
- ½ tsp chaat masala
- Pinch of turmeric
- 1 green chilli, de-seeded and minced, optional
- Handful of fresh coriander leaves, chopped
- ¼ tsp lemon zest
- ¼ cup of water, or as needed
- Mix together all the ingredients except the water in a large mixing bowl. Set aside for 15 minutes. The zucchini will start to release its water and make the flour wet.
- Add enough water to make a pancake batter type consistency. Mix well.
- Preheat a nonstick tava or griddle, grease lightly. Pour in a ladle of batter in the centre and use the ladle to spread the batter into a 6″ circle. Cook on medium heat until the chilla browns on the bottom and then flip and cook the other side.
- Serve hot, with tomato ketchup, chutney or raita.