Start your day right with a delicious and filling breakfast. Try out the Eggless Savory Vermicelli Waffles that are loaded with veggies and flavored with Indian spices. Works great for tiffin boxes too.
Servings: 2people
Course: Breakfast
Cuisine: Fusion
Total Time: 30 minutesminutes
Ingredients
1/2cuproasted vermicelli
1/2cuprava or semolina
1/2cuphot water
1/2cupcurd
1medium onion finely chopped
1tbspginger garlic paste
1-2chopped green chillies
1"piece of ginger finely chopped
1/4cupfinely chopped carrots
1/4cupdiced green capsicum
1/4cupparboiled green peas
1/4cupsweet corn kernels
1tspsalt or to taste
1/2tspKashmiri red chilli powder
1tbspcumin powder (jeera)
1tbspcoriander powder (dhania)
1tbspamchoor (dry mango) powder
1/2tspbaking powder
1/4tspbaking soda
Instructions
To begin, soak the vermicelli in hot water. Keep aside for 10 minutes.
In another bowl, mix together the rava, curd, and water. Leave aside for at least 10 minutes to allow the rava to soak in the liquids.
Once the rava is well soaked, add the onions, ginger garlic paste, green chillies, and chopped ginger. Next, add the vegetables and mix well.
Now add in the dry masalas - salt, Kashmiri red chilli powder, cumin powder, coriander powder, and amchoor powder. Mix well.
Drain the vermicelli and add it to the mixture. Mix.
In the meantime, pre-heat the waffle iron. I am using a stove top one but you can use the electric waffle maker as well.
Finally, add the baking powder and the baking soda to the batter. 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.
Close the lid and cook on medium heat until golden. Do not attempt to open the lid to check before it is cooked or the waffles might disintegrate. It took me 5-6 minutes.
The Eggless Savory Vermicelli Waffles are ready to serve. Garnish with chopped green coriander leaves and serve them hot with a dollop of garlic mayonnaise.
Notes
You can use any vegetables of your choice for the waffles.