Zucchini Dangela (Savory Zucchini Pancakes) with Sesame Seeds

Ingredients

• 1 cup grated zucchini
• 1 tsp ginger (grated)
• 1 green chili (chopped (or to taste if you like your food less spicy))
• 2 tsp fresh thyme (roughly chopped)
• 1/2 tsp cumin seeds
• 1/2 cup corn meal
• 3/4 cup atta flour ((or sub All-purpose flour))
• 1/4 cup brown rice flour
• 1 egg (beaten)
• salt (to taste)
• 3 tbsp oil
• 1 tbsp sesame seeds

Instructions

1. Combine the first nine (all except the oil and ingredients in a medium sized bowl. Add water a little at a time until the mixture forms the consistency of pancake batter (usually about 1/2 to 1 cup of water).
2. Heat a cast iron pan with a splash of oil over medium heat. When the oil shimmers, add a couple pinches of sesame seeds and pour about a quarter cup of the batter over the oil and sesame seeds. Spread out the batter a little to form a pancake.
3. Let cook until the first side is golden brown. Flip the pancake and cook the other side for a little bit.

Nutrition

• Calories: 333
• Carbohydrates: 44
• Protein: 8
• Fat: 14
• Saturated Fat: 2
• Polyunsaturated Fat: 4
• Monounsaturated Fat: 8
• Trans Fat: 1
• Cholesterol: 41
• Sodium: 61
• Potassium: 309
• Fiber: 4
• Sugar: 2
• Vitamin A: 229
• Vitamin C: 14
• Calcium: 47
• Iron: 3