Spicy Moong Dal Waffles
Transform your breakfast or snack game with these savory Spicy Moong Dal Waffles, a unique twist on traditional lentil recipes! Packed with protein-rich moong dal, vibrant vegetables like grated carrots and spinach, and an aromatic blend of cumin, turmeric, and asafoetida, these waffles are a flavorful fusion of health and indulgence. The batter, made with soaked and blended yellow lentils, combined with a hint of rice flour, creates waffles that are delightfully crisp on the outside and fluffy on the inside. Perfectly spiced with green chilies and ginger, they are an exciting alternative to regular waffles. Serve these high-protein, gluten-free delights with tangy mint chutney or cooling yogurt for a wholesome, crowd-pleasing meal. Ideal for brunch, snacks, or even a light dinner, these savory waffles are as nutritious as they are delicious!
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Recipe Information
Ingredients
- 1 cup Moong dal (split yellow lentils)
- 2 cups Water (for soaking)
- 1 inch piece Ginger
- 2 small Green chilies
- 1 teaspoon Cumin seeds
- 1 pinch Asafoetida (hing)
- 0.25 teaspoon Turmeric powder
- 0.75 teaspoon Salt
- 2 tablespoons Fresh cilantro (coriander leaves), chopped
- 0.5 cup Grated carrots
- 0.5 cup Chopped spinach leaves
- 2 tablespoons Rice flour
- 1 tablespoon Oil (for greasing the waffle iron)
Instructions
Rinse the moong dal thoroughly and soak it in 2 cups of water for 4 hours or overnight.
Drain the soaking water and transfer the moong dal to a blender. Add the ginger, green chilies, and a few tablespoons of water to blend into a smooth batter. The consistency should be similar to pancake batter—not too thick or too thin.
Transfer the batter to a mixing bowl. Add cumin seeds, asafoetida, turmeric powder, and salt. Mix well to distribute the spices evenly.
Fold in the chopped cilantro, grated carrots, and chopped spinach. Stir thoroughly to ensure the vegetables are evenly incorporated.
Add rice flour to the batter and mix well. This will help bind the mixture and give the waffles a crisp texture.
Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with oil.
Pour a ladleful of the batter into the center of the waffle iron, spreading it slightly to cover the grid. Close the lid and cook until the waffle is golden brown and crisp, about 5-7 minutes (depending on your waffle iron settings).
Carefully remove the cooked waffle and repeat with the remaining batter, greasing the waffle iron each time if needed.
Serve the Spicy Moong Dal Waffles hot with mint chutney, tamarind chutney, or yogurt for dipping.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 0.9 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
