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

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

 

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

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.