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Main Ingredients | Split green gram with skin (chilkewali moong dal), Corn kernels |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 3.30-4 hour |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup split green gram with skin (chilkewali moong dal), soaked for 3-4 hours and drained
- 2 tablespoons corn kernels, boiled and crushed
- 1 tablespoon green peas, boiled and crushed
- 1-2 green chillies, finely chopped
- Crushed black peppercorns to taste
- Salt to taste
- 2 tablespoons fresh coriander leaves, finely chopped
- 1 tablespoon cashewnuts chopped
- 1 tablespoon raisins
- Oil for greasing
- ¼ cup eggless mayonnaise
- 1 tablespoon green chutney
Method
- Put split green gram in a blender jar, add some water and blend into coarse and semi-thick mixture. Transfer into a bowl.
- Add corn kernels and green peas to the batter and mix. Add green chillies, crushed peppercorns, salt and coriander leaves and mix. Add cashewnuts and raisins and mix well.
- Preheat an electric waffle iron.
- Add baking soda to the batter and mix well.
- Grease the preheated waffle iron with some oil. Pour some batter, cover and cook till golden brown and crisp. Use up the remaining batter similarly.
- To prepare chutney-mayonnaise dip, mix together mayonnaise and green chutney in a bowl.
- Spread some chutney-mayonnaise dip on two sides of a serving platter. Place waffles in the centre and serve hot.
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