Moong Dal Spinach Waffles (Gluten-Free)

Servings: 2
Cuisine: EnglishFusionIndian
Course: Breakfast
Time: 20 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.



  • 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


  • 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.



  • 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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