Moong Dal Waffles
These Moong Dal Waffles, made with yellow lentils, are healthy, savory, and loaded with flavors. They are rich in protein and fiber and are perfect for breakfast to start the day!
Servings: 6 Waffles
Ingredients
- 1 cup yellow moong dal (yellow split lentils)
- 2 green chilies (or add to taste)
- 1 inch ginger, peeled and chopped
- 2 tablespoon chickpea flour or rice flour
- Salt to taste
- Freshly ground black pepper to taste
- ¼ teaspoon asafoetida
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 1 cup finely chopped spinach (optional)
- ¼ cup finely chopped cilantro
Instructions
- Rinse the moong dal with water until the water runs clear. Then soak the dal in two cups of water for at least 2-4 hours or overnight.
- After soaking, drain the water completely. Transfer the soaked and drained dal to a blender jar.
- Add chopped ginger, green chili, and 2-3 tablespoon cold water. Blend everything into a smooth and fluffy batter and transfer it into a bowl.
- Do not add too much water; the batter should not be thin.
- Add chickpea flour, salt, black pepper, asafoetida, turmeric powder, cumin powder, and coriander powder. Whisk everything well.
- Add chopped spinach and cilantro and mix well.
- Preheat your waffle iron according to the manufacturer’s instructions. When the waffle iron is ready, grease it with oil and pour in the recommended amount of batter per your manufacturer’s instructions.
- Cook until crisp and golden brown, about 5-8 minutes, depending on your waffle iron. Serve the Moong Dal Waffles with your favorite toppings.
Serving Suggestions
- Serve the hot and crispy waffles immediately with the choice of accompaniments.
- You can serve the Moong Dal Waffles with Coriander Chutney or Cilantro Mint Chutney.
- Top the waffles with Roasted Tomato Chutney for a tangy and delicious experience.
- If you like, drizzle this healthy and creamy Avocado Cilantro Dressing on the waffles.
- These savory waffles can also be served with yogurt or ketchup.
Notes
- Moong Dal: I used yellow moong dal, but you can also use green moong dal with skin. It is essential to soak the lentils for at least 2-4 hours or overnight.
- Batter: The batter should be smooth, fluffy, and not too thick or thin. Grind the moong dal into a smooth paste; do not add too much water while grinding. After mixing everything, if the batter is too thick, add more water; if it is too thin, add more chickpea flour.
- Spices: Add more or fewer spices according to your preference. After preparing the batter, taste it and adjust the seasonings as required.
Nutrition (Approximate Values)
Calories : 138kcalCarbohydrates : 24gProtein : 9gFat : 1gSaturated Fat : 0.03gPolyunsaturated Fat : 0.1gMonounsaturated Fat : 0.1gSodium : 66mgPotassium : 65mgFiber : 4gSugar : 1gVitamin A : 584IUVitamin C : 4mgCalcium : 23mgIron : 2mg
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