Vegan Zucchini Fritters – Only 5 Ingredients

Warm weather means more fresh choices at my favourite fresh food farmers markets and more  summer vegetables like zucchini. Fresh zucchini of course equals to Zucchini Fritters… vegan Zucchini Fritters! The weekly theme for Vegan MoFo for week 2 this year is a kitchen gadget I can’t live without. I went through my appliance cupboard and stopped at my stand mixer, (very useful with making my own dough  and batter); Blender (great for nut butters, smoothies, frozen desserts, soups and dips ), until I saw my Air Fryer! My Philips Airfryer is quite old (bought it in 2012) and has helped make several of my favourite foods relatively fat-free doing away with the messy deep-frying process. I have possibly deep-fried food a couple of times after my Air Fryer’s been an active part of my kitchen.

This 5 ingredient recipe is gluten-free, low-fat and made in the Air Fryer. Ready in under half an hour, these fritters taste great by themselves or combined with a salad for a filling meal.

Vegan Zucchini Fritters - 5 Ingredients

Vegan; Gluten-free; Low fat; Air Fryer recipe.

Priya: Priya@MasalaVegan
  • 2 Zucchini, medium.
  • 3/4 cup Besan (Chickpea Flour)
  • 3/4 cup Rice Flour (finely ground)
  • 1/2 teaspoon Turmeric
  • Black Salt (Kala Namak), to taste
  1. Sift the "Besan" & rice flour together in a deep mixing bowl. Toss in turmeric powder and salt to taste and whisk through.

  2. Grate the zucchini and squeeze out any excess water.

  3. Fold the grated zucchini mixture into the dry flour mix.

  4. Form round patties using wet palms and place in the Air Fryer basket.

  5. Cook for 20 minutes at 200 degrees Celsius and allow to cool slightly before removing from the Air Fryer basket as the patties are quite delicate when hot.

Recipe Notes

I get my Black/ rock salt (Kala Namak), rice flour and Besan flour at my local Indian grocery store. 


This is not a sponsored post. I really love my Air Fryer and find that it’s a great tool in my kitchen, if you liked this recipe please check out, my Air Fryer Samosa recipe  😊

Also, please do check out Cook Blog Share where my Zucchini Fritter recipe shares the space with these other gorgeous recipes!

Finger Millet Pancakes (Savoury & Sweet Versions)

“Finger Millet” is a much-loved grain because it’s gluten-free and for the perceived health benefits and nutritive value. Red Finger Millet also, called “Nachni” or, “Ragi”, was a food I grew up with. Millet flour got tossed into dumplings, baked goods, dessert and most importantly pancakes!

My mother believed that all foods in their natural and unprocessed form when consumed in moderation were good for you. My little ones love pancakes and eat these hot off the pan with maple syrup and fruit preserves. The grown ups in the household prefer the savoury version with finely chopped shallots sprinkled with salt and pepper. I usually make a large bowl full of batter with fine finger millet flour and rice flour in some warm water. This batter sits in a warm spot while I get the shallots chopped. The little ones polished hot pancakes as soon as they were out of the pan dunked into maple syrup, but I did manage to take a few images of the savoury ones with different toppings 😊


Finger Millet Flour Pancakes

Gluten free, fat-free and ready in minutes. Choose your own toppings, or use as a wrap for veggie fillings.

Priya: Priya@MasalaVegan
  • 1 cup Red Finger Millet Flour, fine
  • 1/3 cup Rice Flour, fine
  • 2 - 2.5 cups Warm Water
Savoury Pancakes
  • 1/2 cup Green Shallots, chopped finely
  • 1/2 cup Fresh Mint Leaves, minced
  • Salt, to taste
  • Black Pepper, to taste
Sweet Pancakes
  • 1/2 cup Desiccated Coconut, to sprinkle on top
  • Maple Syrup, to serve with
  1. Heat a griddle pan (I used my trusty cast iron pan). (A non stick pan works just as well).

  2. Pour half a cup of batter on the hot griddle and spread around in a thin circle by tilting and rotating the griddle pan carefully.

  3. Sprinkle 1 tablespoon of shallots if making a savoury pancake and some salt & pepper.

  4. Sprinkle 1/2 a tablespoon of desiccated coconut, if using, to make a sweet pancake.

  5. Cover the pan and cook on low heat until the sides start to lift up.

  6. Flip over and cook the other side for a couple of minutes.

  7. Serve warm.

  8. The savoury version tastes great with some mint leaves or other toppings of choice sprinkled onn the top.

  9. The coconut pancakes taste great dunked into maple syrup or, with fruit preserves or, with chopped up fresh fruit.

Finger Millet Pancakes

I’m curious to know everyone’s favourite sweet & savoury batter, so please chip in the comments below 😊

Instant Idli (Steamed Rice Flour Dumplings)

Spring has been lurking around the corner in Sydney recently. This of course jolts me out of my hibernation to cook more food instead of curling up in a corner with a mug of soup! My biggest issue with winter are the short days and not enough daylight hours with rather bad lighting when I try to take photos of my recipes. Of course, I’m not the best photographer to begin off with, and tend to use my iPad to take most of the pictures on my bench top 😳

Now for today’s recipe,

I have previously posted a traditional Idli recipe, as it is one of the most popular South Indian rice dumpling here – How to make your Idli batter & steamed Idli dumplings the traditional way.

This instant rice flour Idli recipe is an old recipe from my mother’s cooking diary. Ready under 1 hour from start to finish, this easy recipe tastes great with Coconut Chutney, “Gunpowder” (interesting name isn’t it, 🙂 I’ll dig my recipe out soon) or Quick “Sambar” Lentil Stew to dunk the Idli in.

 Instant Idli

Instant "Idli" Rice Flour Dumplings

Vegan, Gluten free, no Oil recipe.

Priya: Priya@MasalaVegan
  • 2 cups White Rice Flour, coarsely ground
  • 2/3 cup Skinned Split Black Lentil Flour, fine
  • Salt, to taste
  • 3 - 3.5 cups Warm Water
  • 3/4 - 1 teaspoon Eno Regular Salt
  • 1 teaspoon Rice Bran Oil, to grease the Idli Mould
  1. Dry whisk the flours and salt together until well mixed.

  2. Mix in the warm water until a thick but smooth batter forms. Add in warm water by the spoonful to get a smooth batter. The amount of water needed depends on the coarseness of the rice flour. Set aside in a warm corner.

  3. Get a large steamer/ pot that the Idli moulds fit into and fill with water. Bring the water to a boil on high heat mad then turn the heat down to the lowest setting. (I tend to fill more water as it evaporates while cooking. Important part is to not let the boiling water near the batter while cooking.)

  4. Grease the Idli moulds/ steaming cups with rice bran oil.

  5. Stir in the Eno salt into the resting batter and mix well quickly.

  6. Drop tablespoonfuls of batter into the greased and prepared steaming moulds and set into the steamer pot. Cover the pot and steam at the highest setting for 12 - 15 minutes.

  7. Remove the moulds filled with cooked dumplings from the steamer immediately and cool for 5 - 10 minutes before gently sliding out of the moulds with a soft spatula.

  8. Enjoy hot, with Coconut Chutney or dunked into Lentil Stew.

Recipe Notes

There are different kinds of steamers that everyone uses from makeshift large pots filled with boiling water to special Idli steamers. All kinds are good as long as they hold enough water and have a separate section where the rice flour batter can cook without the water boiling into it. If the batter touches the boiling water, there will be no perfectly steamed dumplings, just a big floury, sticky mess unfortunately! I learnt this the hard way, so hope this helps 🙂

Happy Cooking 😊 If you like this recipe, please check out my other Idli recipes here –  Quinoa Idli  and 

Semolina Idli

Malpua (Vegan, Oil Free & Sugar Free)

“Holi”, the Festival of Colours fell over the past weekend. The advantage of having a holiday means being able to make something traditional for my little ones to celebrate and introduce them to the much-loved festival food that I and my better half grew up eating! “Malpua” are pancakes usually made with white flour and semolina and deep-fried before dunking into a thick sugar syrup. These delicious pancakes are made in many different ways often with heaps of dairy and sugar. This lighter take, on the traditional deep-fried “Malpua” full of clarified butter and milk solids eliminates all the oil and dairy while using wholemeal flour. Another good thing, about this recipe is not having to make a sugar syrup to dunk the pancakes and, replacing them with a lighter maple or agave syrup. I ate mine plain but, my little ones aren’t about to let go of the syrup jar any time soon 😋


Vegan, wholemeal, oil free and sugar free. 

Omit the almonds to make these "Malpua" nut free and garnish with either cranberries or, pepitas.

Priya: Priya
  • 1 cup Self Raising Wholemeal Flour
  • 1/2 cup Semolina
  • 1 cup Coconut Milk
  • 1 cup Warm Water
  • 4 tablespoons Xylitol
  • 3 teaspoons Green Fennel Seeds, lightly crushed
  • 1 teaspoon Green Cardamom Seeds, powdered
  • 4 tablespoons Flaked Almonds/ Pepitas, lightly roasted
  • Agave Nectar/ Maple Syrup, to pour
  1. In a large mixing bowl, pour the warm water, coconut milk and Xylitol. Whisk well until mixed.

  2. Add the semolina and allow to sit for 5 minutes.

  3. Mix in the wholemeal flour, Fennel & Cardamom seed powders. Whisk well and set aside. The batter should be slightly thinner that cake batter. Add more water if required.

  4. Heat a non stick pan and ladle batter into little rounds.

  5. Cover and cook on low heat until a crisp golden and then flip to cook the other side lightly.

  6. Take off the pan and pour a teaspoonful of agave nectar/ maple syrup if using and sprinkle, flaked Almonds/ pepitas/ cranberries.


Vegan Vermicelli Pudding A.K.A. Sevaiyan Kheer (Oil free & Sugar Free)

Traditionally “Vermicelli” is a pasta from Italy meaning “Little worms”… Appetizing, I know! One of life’s greatest mysteries however, is how an Italian pasta made its way into Indian kitchens and became a staple, used in both sweet and savory recipes. Now that I have established that no worms are involved in the making of Vermicelli and it can be used at short notice to cater to sudden dessert urges (Wait what?! Surely, I’m not the only one who has them 🤔), let’s look at our pudding or “Kheer” recipe!

We need,

  • Roasted Vermicelli – 1/2 cup
  • Coconut Milk – 2 cups
  • Raw Cashews – 10 to 12
  • Green Cardamom Pods, bruised with a pestle – 4 to 5
  • Xylitol – 4 tablespoons


  1. Dry roast the cashews in a thick bottomed pan on a slow flame (I prefer them brown and toasty). Set aside.
  2. After the pan is emptied stir in the Vermicelli and stir on low heat. I used the roasted version which is already pre-cooked and browned.
  3. Add the coconut milk, cardamom pods and Xylitol.
  4. Cook on a low heat until the mixture starts to thicken (around 12 – 15 minutes)
  5. Take off the heat and garnish with the roasted cashews.

Now, I’m really curious to know if anyone else uses a traditional ingredient from another cuisine in their recipes…  Happy Cooking 😊

Vegan Baked Falafels (Gluten Free)

Middle Eastern food is one of my favorites not just to eat, but also prepare. This baked falafel recipe uses no oil, is gluten free and can be made sesame seed free too. Perfect to dunk into creamy Hummus/ Hoummus, to layer in a sandwich or, use in salads. The total time required from start to finish is under an hour. I’ve used canned chickpeas which maybe substituted with dried chickpeas, soaked overnight and rinsed well before cooking.

  • Canned Chickpeas, drained – 1 can (~400 grams)
  • Garlic Cloves, peeled – 3 to 4
  • Parsley, finely chopped – 1/3 cup (packed)
  • Coriander Seeds – 1 heaped teaspoon
  • Cumin Seeds – 1 heaped teaspoon
  • Black Pepper – 1 level teaspoon
  • Baking Powder – 1/2 teaspoon
  • Sesame Seeds – 2 teaspoons (Omit in case of nut allergies & for school lunches)
  • Salt, to taste
  • Non Stick Spray, optional


  1. Gently roast the dry spices – Coriander seeds, cumin seeds and black peppercorns. Cool and grind to a fine powder.
  2. Add the chickpeas and garlic to your food processor bowl and process until coarse in consistency. Empty into a mixing bowl.
  3. Dump spice powder, salt, parsley and baking powder. Mix and knead well. Set aside for half an hour.
  4. Preheat the oven to 200 degrees Celsius and line a flat tray with baking paper.
  5. Take a tablespoonful of the mixture and roll into round, slightly flattened balls. If the mix feels sticky then moisten palms with some water.
  6. Place the falafel balls on the prepared tray approximately 2″ away from each other. Spray with nonstick spray, if desired.
  7. Bake at 180 – 200 degrees Celsius for 15 – 18 minutes or, until golden brown.

Eat hot or warm with Hummous or, plain. Happy cooking 😊

Vegan Semolina Pudding – 4 Ingredient Recipe

“Kheer” or pudding, is a popular desert whipped up in a jiffy in most Indian kitchens. Also called “Payasam”, in my part of the world, the preparation times for this delicacy vary from a couple of minutes to, hours and hours of stirring and cooking! I substituted almond milk flavoured with Saffron for dairy, Xylitol for sugar and, dry roasted the semolina eliminating the need for any fat, making this a guilt free dessert.

We need,

  • Semolina, coarse – 4 heaped tablespoons
  • Xylitol – 3 tablespoons’
  • Almond Milk – 3 cups
  • Saffron – 1/2 teaspoon


  1. Dry roast the semolina in a thick bottomed pan until golden and aromatic. Take off the heat.
  2. Mix in the Xylitol and stir well.
  3. Whisk in only 2 cups of the almond milk and mix well until no lumps remain.
  4. Return to a slow flame and cook well for 8 – 10 minutes.
  5. Warm the leftover 1 cupful of almond milk and soak the saffron.
  6. After all the liquid dries up in the pan add, the remaining saffron – almond milk mixture and mix well.

I take it off the heat at this stage as the semolina continues to cook and thicken. Feel free to add in chopped and toasted nuts or raisins in the third step if preferred.

Serve warm or, enjoy cold from the fridge after a couple of hours as I do!

Please tell me your favourite quick desert recipe modified from a traditional one below 😊


Brown Basmati Biriyani Rice (Vegan, Oil Free & Gluten Free)

I have been experimenting with movie making software recently  and, decided to make this short video recipe.

This is an easy, delicious, oil free, whole grain Biriyani rice recipe that takes about 5 minutes of preparation time, approximately 20 minutes of cooking time. Pre- soaking and rinsing the rice for 30 minutes cuts on cooking time. Delicious by itself or, layered with a spicy curry makes for a fabulous dish.

Any feedback or suggestions are very welcome. Enjoy!

Idlis (Vegan, Gluten free Steamed Rice Dumplings)

My earliest memories of eating Idlis are as a toddler (if not younger) sitting on my mother’s kitchen bench top and nibbling on hot steamed idlis, as soon as they were taken out of their moulds. As a child I did not care very much for the traditional accompaniments of Chutney or Sambar (Daal) with Idlis. Now I find my little one doing exactly the same thing…. History repeats itself?!

To make these morsels of steamed goodness we need,

  • Rice – 3 cups
  • Black husked gram lentils (White Urad Dal) – 1 cup
  • Water to soak the rice and lentils separately, and approximately 1 cup for grinding the batter
  • Salt, scant half a teaspoon
  • Fenugreek seeds – 1 teaspoon

Next steps are as follows,

  1. Soak the rice for 6 – 8 hours.
  2. Soak the lentils separately with the fenugreek seeds for 6 – 8 hours too.
  3. Grinding the rice and lentils separately for the batter is an important step and this is what my grinder looks like,


Any good quality strong blender will do, as long as the rice and lentils are ground separately with minimal quantities of water.

Mix the ground rice and lentil – fenugreek batter in a large mixing bowl. Add salt to taste (I tend to put in very little as, this inhibits fermentation of the batter), particularly in cooler temperatures.

Place the batter in a warm corner for at least 8 hours for a nicely risen, fluffy batter. During winter I often put the mixing bowl with batter into my oven with only the light on!

Steam spoonfuls of the risen batter in either well greased Idli moulds or small bowls in a large steamer vessel. Mine is quite old and looks like this,


Eat at least one piping hot and plain to savour the fluffy, spongy goodness! The rest can be dunked into Sambar/ Dal or, Chutney.




Vegan Christmas Cake

This is a lovely Christmas vegan cake recipe, made with wholemeal unbleached self raising flour and dry fruits cooked in fresh fruit juice. Decorate as desired with glace cherries, silver cachous and/ or, drizzled lemon flavoured sugar syrup on the top.

We need,

  • Unbleached Wholemeal Self Raising Flour – 2 cups
  • Mixed Dry Fruits/ Candied Peels, finely chopped – 2 cups
  • Apple Cider Vinegar – 2 tablespoons
  • Orange Juice – 1 cup
  • Soy Milk – 1 cup
  • Raw Sugar – 1/2 cup
  • All Spice Mix – 1 teaspoon


1. Sift the flour and all spice mix together and set aside.

2. Mix the apple cider vinegar with the milk and let it curdle for a while.

3. Simmer the fruits in the fruit juice on slow heat and add the raw sugar as little bubbles appear on the sides of the pan. Mix well and cool.

4. Preheat the oven to 180 degrees Celsius and grease an 8″ baking tin.

5. Mix the dry flour mixture with the curdled milk before adding the fruit mix in. Whisk well to combine everything.

6. Carefully pour batter into the prepared pan and, cover the top completely with foil.

7. Bake at 165 degrees C for about 1.5 hour or, till the skewer comes out clean (try not to put the skewer into any fruit as I did, because it will still be sticky!)

Cool thoroughly before covering with a sugar glaze and icing.

Enjoy & Merry Christmas!