This is a simple pesarattu batter (whole green Mung bean) batter. A cup of whole Mung beans, handful of rice, 1 tbsp channa dal soaked for 8 hours and ground to a batter with asafoetida, green chillies, ginger and salt. Let this ferment overnight
I have sliced the zucchini very thinly using a mandolin and dipped in the batter and placed it on a hot tava, drizzle with oil and cook by flipping both sides
Serve with Allam chutney (ginger chutney) , I also have coriander thokku which my mum has made and curry leaf chutney powder. Wholesome low GI brekky