Moong Dal Spinach Waffles (Gluten-Free)

Servings: 2

Cuisine: EnglishFusionIndian

Course: Breakfast

Time: 20 minutes minutes

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Give the popular dal palak a healthy twist with the Moong Dal and Spinach Waffles. This nutritious, gluten-free vegan recipe flavored with Indian spices works perfectly for breakfast.

Equipment

• Waffle maker

Ingredients

• 1 cup dhuli or split yellow moong dal
• 1 cup finely chopped spinach leaves
• 1 medium onion finely chopped
• 1" piece of ginger finely chopped
• 1-2 chopped green chillies
• 2 tbsp ginger garlic paste
• ½ tsp salt or to taste
• 1 tsp Kashmiri red chilli powder
• 1 tsp cumin powder (jeera)
• 1 tsp coriander powder (dhania)
• 1/2 tsp turmeric powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Oil for greasing

Instructions

• Wash and soak the moong dal in water for at least 2-3 hours. Grind it into a smooth paste using about half a cup of water.
• Now take the ground dal paste in a large bowl. Add in onions, ginger, green chillies, and ginger garlic paste. Mix well.
• Next add in the dry masalas – salt, Kashmiri red chilli powder, cumin powder (jeera), coriander powder (dhania), and turmeric powder. Mix.
• Now add in the chopped spinach and mix well.
• In the meantime, pre-heat the waffle iron.
• Finally, add the baking powder and the baking soda to the mixture. Mix.
• Once the waffle iron is hot, grease it well with oil and pour in about a ladleful of the batter depending on the size of the waffle iron. Close the lid and cook until done.
• The Moong Dal Spinach Waffles are ready to serve. Serve them hot with your favorites dips or chutneys.

Video

Notes

• Do not attempt to open the lid to check before it is cooked or the waffles might disintegrate. I used an electric waffle iron and it took about 10 minutes.

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