Golden, crispy Moong Dal Waffles—packed with fiber and protein. One tasty way to keep healthy eating exciting.
Moong dal (a legume) and rice (a grain) complement each other in amino acid profile: dal is high in lysine but low in methionine, while rice is high in methionine but low in lysine. Together, they provide all nine essential amino acids in sufficient amounts, making this dish a complete protein.
The addition of potatoes bring that irresistible crunch. Perfect for breakfast, a snack, or even a light dinner — healthy eating never tasted this good!
I have used my Borosil Waffle Iron for making this recipe. I have a two grid waffle maker. Borosil also has a four waffle maker. If you have a big family, buying a four grid waffle maker will help as it takes time for each batch to cook.
Two grid waffle maker https://amzn.to/3Ukddp5
Four grid waffle maker https://amzn.to/45Ji3T4
Prep
Wash the moong dal and rice in several changes of water until the water runs clear. Place it in a bowl, cover with water, and soak for 2–3 hours.
Drain both the dal and rice after soaking. Place the soaked dal and rice in a wet grinder or blender along with green chillies, chopped ginger, curry leaves, asafoetida, turmeric powder, and salt. Grind to a smooth, fine paste, adding just enough water to keep the blades moving. Avoid adding too much water so the batter remains thick. Transfer the paste to a large mixing bowl.
Add the grated boiled potatoes, chopped onions, coriander, mint, sesame seeds, cumin seeds, sugar, and baking soda to the ground paste. Mix well so that all the ingredients are evenly distributed. If the batter feels too thick to spread, add a little water until it reaches a thick chutney-like consistency—spreadable but not runny.
Making the waffles
Preheat the waffle iron according to the manufacturer’s instructions. Lightly grease both plates with vegetable oil using a pastry brush or folded paper towel. Place a scoop of batter in the center of the hot waffle iron and gently spread it to fill the grid. Close the lid and cook until the waffles are golden brown and crisp. Avoid opening the lid too early to prevent the waffles from breaking. Mine took almost 12-13 minutes in my borosil waffle iron. It might take little less time in a heavy duty waffle maker.
Carefully remove the waffle using silicone tongs or a spatula. Repeat with the remaining batter, lightly greasing the plates before each batch. Serve the waffles hot, either plain or with plain yogurt on the side.
Moong Dal Waffles
- Total Time: 4 hours
- Yield: 9 mini waffles
Ingredients
For grinding
3/4 cup moong dal
1/4 cup raw rice
3 green chillies
½-inch ginger, chopped
2 sprigs curry leaves. chopped
1/4 teaspoon asafoetida
1/2 teaspoon turmeric powder
3/4 teaspoon salt
Other Ingredients
2 potatoes, boiled and grated
1 cup onions, finely chopped
4 sprigs coriander leaves, finely chopped
4 sprigs mint leaves, finely chopped
1 tablespoon sesame seeds
1/2 teaspoon cumin seeds
1 teaspoon sugar
1/4 teaspoon baking soda
2 teaspoon vegetable oil
Instructions
Prep
Wash the moong dal and rice in several changes of water until the water runs clear. Place it in a bowl, cover with water, and soak for 2–3 hours.
Drain both the dal and rice after soaking. Place the soaked dal and rice in a wet grinder or blender along with green chillies, chopped ginger, curry leaves, asafoetida, turmeric powder, and salt. Grind to a smooth, fine paste, adding just enough water to keep the blades moving. Avoid adding too much water so the batter remains thick. Transfer the paste to a large mixing bowl.
Add the grated boiled potatoes, chopped onions, coriander, mint, sesame seeds, cumin seeds, sugar, and baking soda to the ground paste. Mix well so that all the ingredients are evenly distributed. If the batter feels too thick to spread, add a little water until it reaches a thick chutney-like consistency—spreadable but not runny.
Making the waffles
Preheat the waffle iron according to the manufacturer’s instructions. Lightly grease both plates with vegetable oil using a pastry brush or folded paper towel. Place a scoop of batter in the center of the hot waffle iron and gently spread it to fill the grid. Close the lid and cook until the waffles are golden brown and crisp. Avoid opening the lid too early to prevent the waffles from breaking. Mine took almost 12-13 minutes in my borosil waffle iron. It might take little less time in a heavy duty waffle maker.
Carefully remove the waffle using silicone tongs or a spatula. Repeat with the remaining batter, lightly greasing the plates before each batch. Serve the waffles hot, either plain or with plain yogurt on the side.
- Prep Time: 3 hours
- Cook Time: 60 minutes