How about trying Indian Inspired Lentil Waffles, mildly spiced that’s eggless, vegan and gluten free too ? Serve them with Coconut Chutney and Red Bell Pepper Chutney for a lip-smacking combination.
Last afternoon, I posted a snapshot of the Lentil Waffles on Instagram and the post received so much of love that it was also featured on Saveur mag . Yay !!!! A lot of people were curious to know about the recipe for Lentil Waffles and the accompaniments. And Why not ? Well to describe a little more about my lunch, these low carb, eggless, vegan waffles are really easy to make. It is an adaptation from our regular south Indian tiffin. We love serving Dosa’s ( lentil pancakes) , Idli’s ( Steamed Rice Cakes), Upma and many more Savory dishes with an array of Chutneys and Sambar for breakfast/ tiffin. With a sophisticated Wafflemaker from Sage Appliances at disposal, I made some Lentil Waffles with Green Gram and served them with Coconut Chutney & Red Bell Pepper Chutney.
Just in case you missed my detailed post on the Smart Waffle( maker), here’s the handy link to know the gizmo better.
Growing up in India, Lentils are an integral part of our everyday diet. There are a countless varieties with each one of them having their own benefits.. Green Gram also known as Green Mung , is one among the popular legumes in India. We normally make a Curry, Dal, Dessert or even a Lentil Pan Cake ( also known as Pesarattu).
Coconut Chutney can be made with Desiccated Coconut, fresh coconut or frozen grated coconut. I personally prefer Fresh Coconut or Frozen Grated coconut for making Chutney. When I made it yesterday, frozen coconut was handy so the first thing I did was to defrost them and soak them in hot water. This is to ensure the coconut is at room temperature otherwise While grinding the texture will not be as needed and oil will be separated from the coconut.
If you are using Desiccated coconut, remember to add them to a bowl of really hot water until fully covered and allow it to rest for some time. The coconut flakes will open up . Please do not eliminate this step , else the chutney will look separated after grinding.
I hope you enjoy this super healthy gluten free waffles accompanied with Indian inspired Chutneys. All the ingredients are easily available in any Asian Stores.
If you would like to have a twist in your chutney’s how about trying Coconut Curryleaves chutney, Tomato Onion Chutney, Onion Tomato Mint Chutney or Coriander Spinach Mint Chutney
Green Gram Lentil Waffles with Coconut Chutney & Red Bell Pepper Chutney
1 Cup Green Gram Lentils ( Green Moong Beans)
1/2 Cup Rice
2 Tsp Coriander Leaves
1/2 Tsp Baking Powder
2 Tsp Chickpeas Flour
1 Green Chillies
1 Tsp Salt
1- 11/2 of water approximately. Adjust it as needed.
Soak Green Gram and Rice for at least 2 hours. If you have got some time, soak it overnight.
Drain the water and give it a good rinse. Add Green Gram,Rice, green chilly, ginger along with 1 cup of water and make a fine paste. If needed add more water and make a smooth batter. Stir in Chickpeas Flour, Baking Soda, and Salt and give it a good mix.
Switch Smart Waffle on, select classic setting and dial up to the brown setting you desire.
Pour half a waffle measure cup of batter into each waffle square, close lid and cook until the timer has finished and beeps three times. Approximately 2.5 minutes. If you like it crispier, increase the time for another 30-40 seconds. Repeat until all the batter is used up.
Sprinkle some finely chopped Onions & garnish with Coriander leaves Serve the waffles with CoConut Chutney and Red Bell Pepper Chutney.
1 Cup Coconut at room temperature
Salt as needed
1/2 Green Chillies
1 Tsp Coconut Oil
1 Tsp Mustard Seeds
1/2 Tsp Urd Dal
1 Red Chilly broken into 2
Sprig of Curry leaves
Grind grated Coconut, green chillies and salt along with very little water until smooth consistency is achieved. Transfer the content into a bowl for serving.
Heat 1 tsp of Coconut Oil. Add Mustard Seeds and allow it splutter. Add Urd Dal followed by Red Chilly. Turn off the Hob and add Curry Leaves. Add the tempering over the coconut chutney.
Red Bell Pepper Chutney
1 Medium Sized Red Bell Pepper
1 Vine Tomato
1 Small sized Onion
1 Clove of Garlic
1 Green Chilly
Salt to taste
1 Tsp Oil
1/2 Tsp Oil
Heat 1 Tsp Oil. Add Ginger, garlic and saute until raw smell is eliminated. At this stage add green chillies, chopped red pepper and saute for 5 minutes in medium flame.
Add roughly Chopped Onions & tomatoes and saute until the tomatoes have become soft.Remove from heat and grind them into a smooth puree. Add very little water if needed. Season with salt.
For Tempering, heat oil. add mustard seeds and allow it splutter. Turn off the Hob and add the curry leaves. Add the tempering to the red bell pepper chutney and stir before serving.