Zucchini Basil Cheese Appam (Mini Pancakes) | Healthy Breakfast
Zucchini cheese appam is super creamy and delicious breakfast. This recipe is quick and delicious. It is a great addition to menu for Vata and Pitta Imbalance. For Kapha, reduce the amount of Cheese or replace it with silken tofu.
Servings: 4 people
Cost: $7
Equipment
- Appam Maker Or Muffin Tray with Oven
- Food Processor or Chopper (optional)
Ingredients
- 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
Instructions
- 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!
