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| Main ingredients | Split skinless green gram (dhuli moong dal), Split skinless black gram (dhuli urad dal), Fenugreek seeds, Crushed black peppercorns, Curry leaves, Carrot, Fresh coriander leaves, Turmeric powder, Butter |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 10-11 hours |
| Cook time | 30-35 minutes |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup split skinless green gram (dhuli moong dal), soaked for 30 minutes and drained
- ⅓ cup split skinless black gram (dhuli urad dal), soaked for 30 minutes and drained
- 1 teaspoon fenugreek seeds, soaked for 30 minutes and drained
- Crushed black peppercorns to taste
- Salt to taste
- 8-10 curry leaves, shredded
- 1 medium carrot, peeled and grated
- 2-3 tablespoons chopped fresh coriander leaves
- ½ teaspoon turmeric powder
- Butter for greasing
- Green chutney for serving
Method
- Transfer split green gram into a grinder jar, add split black gram, fenugreek seeds and 1 cup water and grind to smooth batter.
- Transfer into a bowl and whisk with hands. Set aside to ferment for 8-10 hours.
- Mix the batter, add crushed black peppercorns, salt, curry leaves, carrot, coriander leaves and turmeric powder and mix well. Add turmeric powder and mix well.
- Heat the waffle iron, grease with butter and pour a ladleful of batter. Close the lid and cook for 4-5 minutes.
- Drizzle some more butter, close the lid and cook till the waffle turns golden brown.
- Gently remove from the waffle iron, place on a serving plate, cut into quarters and serve hot with green chutney.
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