Ingredients:

• 1 cup chickpea flour (besan)
• 1/2 cup rice flour
• 1 cup grated zucchini
• 1/2 cup finely chopped spinach
• 1/4 cup finely chopped green onions
• 1 teaspoon grated ginger
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon baking soda
• Salt to taste
• Water (as needed to make a batter)
• Ghee or oil for cooking

Instructions:

• In a large mixing bowl, combine chickpea flour, rice flour, grated zucchini, chopped spinach, green onions, and grated ginger.
• Add cumin powder, coriander powder, turmeric powder, black pepper, baking soda, and salt to the bowl.
• Gradually add water to the dry ingredients, stirring continuously, until you achieve a smooth pancake batter consistency.
• Heat a non-stick skillet or griddle over medium heat and add a little ghee or oil.
• Pour a ladleful of the batter onto the skillet to form a pancake. Spread the batter evenly with the back of the ladle.
• Cook until the edges start to brown, and bubbles form on the surface.
• Flip the pancake and cook the other side until it’s cooked through and golden brown.
• Repeat the process with the remaining batter, adding more ghee or oil as needed.
• Serve the savory pancakes warm with a side of chutney or yogurt.

These savory pancakes incorporate chickpea flour, which is considered light and easy to digest. The addition of warming spices like cumin, coriander, and black pepper helps balance Kapha dosha. The vegetables provide additional nutrients and lightness to the dish. Adjust the spice levels and vegetables according to your taste preferences.

Always listen to your body, and consult with a healthcare professional or an Ayurvedic practitioner before making significant changes to your diet, especially if you have specific health conditions or concerns.