Ever since I posted a picture of my 4 year old son holding a plate of waffles on divinetaste facebook page, I had a number of requests for this recipe. And here I am with this much requested post today!
Different shapes and colours always arouse the curiosity of children and when I was faced with the predicament of what to pack for Hariâ€™s snack box in school the next day, my eyes happened to chance upon the almost unused waffle griddle hanging from one of the walls of my kitchen. So, I decided to settle for little waffles instead of large ones made from my electric waffle iron.
And ever since then it has become a regular feature in my little oneâ€™s snackbox, although he wont eat these with the chutney. Never the less, it is one of the ways for me to sneak the very healthy green gram dal into his diet.
Green gram dal is a nutritional powerhouse and one of the healthiest foods known to mankind. Brimming with all the essential minerals and proteins apart from a host of other healthy components, what sets this lentil apart is its capacity to retain the very essential B vitamins within its luscious green skin. And with its capacity to ward off many illnesses, one would surely benefit from incorporating this miraculous dal into oneâ€™s diet.
These gluten free waffles made with Indian green gram and spices and served with different chutneys to satisfy the sight and the tastebuds are great for breakfast, snack and most definitely â€œrightâ€ for going into your kids snack boxes.
Moong Dal Waffles/Green Gram Waffles Recipe
Â If you do not have a waffle iron make them like pancakes. You could also add grated vegetables like carrots to make this more nutritious for a child's snack box.
Green Gram Waffles
220 gm (1 cup) whole green gram dal or unsplit whole green moong dal
105 gm (1/2 cup) rice
1 green chili
water for grinding
3/4 tsp asafetida
3 tbsp besan flour or gram flour
1 tsp salt or to taste
1/2 tsp soda bicarbonate or eating soda
vegetable oil for greasing
Clean, wash and soak the green gram and the rice for 2 to 4 hours or overnight if you wish to make this in the morning.
Discard the water and grind into a smooth paste along with the green chili.
Put in the asafetida, gram flour, salt and the soda. Adjust the consistency of the batter which should me medium smooth, of the consistency of pancake batter, with extra water if required.
Heat the waffle iron or waffle griddle and grease it with oil using a silicon brush. Pour the batter. Flip and cook on the other side till done.
Serve with red or green chutney.
You could use more of cilantro or mint to suit your taste
1 cup coriander or cilantro leaves
1/2 cup mint or pudina leaves
1 green chili
4 tbsp yogurt or juice of 1/2 a lime
1/2 tsp salt
1/2 tsp chaat masala
Grind everything together using a little water if required.
1 cup grated fresh coconut
2 tbsp roasted gram dal or dalia or phutana
1/2 to 3/4 tsp red chili powder
1/4 tsp asafetida or hing
3/4 to 1 tsp salt
water for grinding
2 tsp oil
1/2 tsp mustard seeds
a sprig of curry leaves
1/2 tsp asafetida
Grind all the ingredients together using a little water to a smooth paste. In a seasoning wok, put in the oil, stir in the mustard seeds and when they pop, put in the curry leaves and asafetida. Pour over the chutney and give it a stir.
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