Dosa Waffles

Like pancakes, waffles are usually a sweet breakfast item, but here we make a savoury version. In case you didn’t already know, my family and I are obsessed with waffles be it sweet or savoury. These savoury waffles are a great way to use your leftover Dosa batter. Requiring just 6 simple ingredients (if you are using store bought dosa batter) these are incredibly simple to make and also a delight for the whole family. These waffles are light and crispy, and are perfect either on their own or with many different savoury toppings. Moreover, they are insanely healthy, vegan and gluten-free!

These waffles despite being easy to make, do take time and planning if you are going to make the batter yourself, as it needs to rest and ferment for a day before the waffles can be made. However this wait is definitely worth it as the end product is hard to resist. Either eating them on their own straight out of the waffle maker, or with coconut chutney or even a coconut and vegetable salad, this is a new and exciting way for you to try out waffles with your friends and family.

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Helpful Tips and Tricks to make Dosa Waffles:

• You need to soak the rice and lentils a day in advance to prepare the dosa batter. The batter can be kept refrigerated for 3-4 days. It couldn’t be easier once you have the batter (it’s just dosa batter, onions, fresh coconut, fruit salt, green chillies and coconut and optional curry leaves!)
• Preheat your waffle maker and do brush it lightly with ghee (use oil to make it vegan) before adding the batter. I use my Cuisinart Waffle maker.
• The waffles are crispy and best straight out of the waffle maker, but if you are planning on making them in advance, make them and cool them completely. Put them in a zip lock bag or an air tight container and toast them before use.

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Dosa Waffles

Serves: 6 Prep Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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Ingredients

• 2 cups Dosa batter, homemade or ready-made
• 1 medium red onion, finely chopped
• 1/2 cup fresh coconut, grated
• 6-8 curry leaves, chopped (optional)
• 2 green chillies, minced
• 1 tbsp coriander leaves, finely chopped
• Salt to taste
• 1 tsp Eno fruit salt
• Butter or Ghee for greasing

To serve or garnish:

• Coriander coconut chutney
• Mulgapodi powder

method

1. Add the 2 cups of Dosa batter (should be at room temperature) to a bowl. Add the chopped onions, coconut, curry leaves, green chillies and chopped coriander and mix well. Keep aside.
2. Heat the waffle iron.
3. Just before making the waffles, add salt and Eno fruit salt with 1/4 cup of warm water to the batter and mix well.
4. Brush the hot waffle iron with ghee or butter and pour a ladle of the batter making sure it covers all the corners of the waffle plate. Cover and cook till golden brown.
5. Garnish with mulgapodi powder and serve hot with coconut chutney. This can be served with a salad to make it a complete meal.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!