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4th May 2016

Green Gram Lentil Waffles with Coconut Chutney and Red Bell Pepper Chutney

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Lentil Waffles

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.

 

Green Gram Lentils

Waffle

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

Lentil Waffles

Coconut Chutney

Green Gram Lentil Waffles with Coconut Chutney & Red Bell Pepper Chutney

Lentil Waffles

 

Lentil Waffles

Makes 6

Ingredients
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″ Ginger
1 Green Chillies
1 Tsp Salt
1- 11/2 of water approximately. Adjust it as needed.

Directions:
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.

Coconut Chutney

Coconut Chutney

Ingredients
1 Cup Coconut at room temperature
Salt as needed
1/2 Green Chillies

Tempering
1 Tsp Coconut Oil
1 Tsp Mustard Seeds
1/2 Tsp Urd Dal
1 Red Chilly broken into 2
Sprig of Curry leaves

Directions:
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

Ingredients:
1 Medium Sized Red Bell Pepper
1 Vine Tomato
1 Small sized Onion
1 Clove of Garlic
1″ Ginger
1 Green Chilly
Salt to taste
1 Tsp Oil

Tempering

1/2 Tsp Oil
Mustard Seeds
Curry Leaves

Directions:
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.

Filed Under: Breakfast, Condiments, Indian Vegetarian Recipes

Reader Interactions

Comments

  1. Meena Kumar says

    4th May 2016 at 2:32 pm

    Ahhaaa what a healthy waffle !lovve the idea Sandhya. I can’t stop staring at that chutney pic so beautiful lemee pin it.

    Reply
    • Sandhya Hariharan says

      4th May 2016 at 10:22 pm

      How sweet of you Meena… !! One more chutney post coming soon…

      Reply
  2. Subhasmita says

    4th May 2016 at 4:43 pm

    You have taken out humble Indian dosa to a different level altogether. This waffle is like the international avatar to pesarattu (my fav). And as usual beautiful pics.

    Reply
    • Sandhya Hariharan says

      4th May 2016 at 10:21 pm

      heyy thanks Subhasmita.. I really wanted to make something different other than the classic waffles topped with cream and sweetners..

      Reply
  3. Jayasri says

    6th May 2016 at 7:29 am

    Gorgeous clicks Sandhya, , totally awed !!

    Reply
  4. Anupa says

    6th May 2016 at 9:37 am

    What a healthy and unique waffle.. I am loving it….looks yumm

    Reply
  5. Priya says

    6th May 2016 at 12:37 pm

    Love your review and gorgeous images Sandhya! Lentil waffles looks so yumm..

    Reply
  6. [email protected] says

    6th May 2016 at 12:44 pm

    Who could have thought of making an lentil waffles? Apparently you did! Beautiful pics sandy! Love the pure white on white here

    Reply
  7. Binjal's VEG Kitchen says

    6th May 2016 at 2:23 pm

    Protein packed waffles!! looks so good , beautiful pics Sandhya! love the white on white 🙂

    Reply
  8. Shumaila | The Novice Housewife says

    8th May 2016 at 4:13 am

    I have seen so many waffle recipes these days and get so tempted by each. Yours is a reminder as to how badly I want a waffle iron. These sound great and healthy!

    Reply
  9. Rafeeda says

    8th May 2016 at 8:38 am

    Pesarattu converted into a waffle… very very interesting… as usual pretty pics too… 🙂

    Reply
  10. Patricia @ Grab a Plate says

    7th June 2016 at 1:46 am

    Hi Sandhya! What another fabulous waffle recipe (I made falafel waffles)! I love the chutney that goes along with it — sweet with the savory — very nice!

    Reply
    • Sandhya Hariharan says

      7th June 2016 at 10:16 pm

      Thank you Patricia.. Your falafel waffles is on my mind!!!

      Reply

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HEY, NICE TO MEET YOU! Hi, I am Sandhya: - a former IT Engineer now Food Blogger. We live in London and my favorite things are Chocolate, Camera and long walks.

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