1

To prepare Zucchini Pesarattu Recipe, Soak lentils and rice in enough water for 8 hours, drain and grind this mixture in a Blender along with green chillies, hing, salt, and ginger. Carefully add a little water while grinding, since the lentils soak up a lot of water.

2

Now slice the zucchinis very thinly if possible using a mandolin slicer.

3

Heat a Dosa tawa on medium flame.

4

Dip the Zucchini in the dosa batter just like Bajji/Bajjias and place one in the centre and place more zucchinis dipped in batter around the center next to each other to form a flower-like pattern on a moderately hot tava that has been seasoned with oil.

5

Fill the gaps with little batter, drizzle some oil, cover and cook the dosa on a low to medium flame. Cook a little extra since you need the vegetable to cook through.

6

Now gently flip the dosa and cook on the other side. Top with chopped onions and Serve Zucchini Pesarattu Recipe with Allam Pachadi (Ginger Chutney).

Note:

You can even use Ridge gourd/Turai instead of zucchini or even spread the batter on the tawa and make a plain pesarattu.