Savory Indian-spiced Lentil And Rice Waffle

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Savory Indian-spiced Lentil And Rice Waffle
  • Number of servings : 8
  • Cuisines :
  • Special diet :
  • Course :



1. Soak all of the rice and various lentils (Pigeon peas = toor dal, Mungo beans = urad dal, Mung beans = moong dal) in water for at least 3 hours.
2. Once the mixture is completely soaked and softened, grind the cumin seed, ginger, crushed red pepper, and coconut with a handful of the soaked, softened rice lentil mixture. This process allows the spices to completely blend well.
3. Add the remaining rice/lentil mixture and grind it all into a smooth batter using a food processor. As you blend this mixture, you will need to add water, to ensure that the batter doesn't get too thick. You will want the batter to be slightly thicker than pancake batter.
4. Once the batter is almost done, add the turmeric and salt. Grind again to mix these spices throughout the batter.
5. Transfer the entire mixture to a large mixing bowl and add the chopped onions, curry leaves and cilantro. Mix well.
6. Heat the waffle maker to high, and spray both sides with olive oil cooking spray. Pour a ladle of the batter onto the waffle maker, and spread across. Close the waffle maker and flip, as you would make regular waffles.
7. Remove from the waffle maker and serve with coconut chutney or even ketchup!

Recipe adapted from:

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Nutrition Facts
Serving Size 1/2 Piece
Servings Per Recipe 8

Amount Per Serving
Calories 204
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 18mg 1%
Potassium 370mg 11%
Total Carbohydrate 39g 13%
Dietary Fiber 5g 20%
Sugars 2g
Protein 8g 16%

Vitamin A 1%
Vitamin C 1%
Calcium 4%
Iron 21%
Vitamin K 3%
Thiamin 18%
Riboflavin B2 4%
Niacin 8%
Vitamin B6 7%
Panthotenic Acid 7%
Magnesium 16%
Zinc 7%
Selenium 8%
Copper 16%
Manganese 34%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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