The concept of a “moong dal waffle” appears to be a fusion dish, combining elements of traditional Indian cuisine (moong dal) with a Western-style waffle. Often I am looking for recipes that are healthy and delicious and it is a win when they are easy to make. Presenting to you Stuffed Moong Dal waffles that will be loved by every single person in your family. It is flavorful and healthy. I sent it to school the other day and my son loved this dish. He had no idea he was eating vegetables and Dal. I promise you will love this recipe as much as we do and it is one recipe that you will want to save.
Moong dal, also known as mung bean or green gram, is a small green legume widely used in Indian cuisine. It has a long history in Indian cooking, dating back thousands of years. Moong dal is known for its high protein and fiber content, making it a staple in vegetarian and vegan diets. The waffle, on the other hand, has a distinct history in Western cuisine. Combining these two elements, moong dal and waffle, creates a unique fusion dish that likely emerged from creative experimentation in the kitchen, inspired by the desire to incorporate nutritious legumes like moong dal into a different culinary tradition.
Soak the yellow moong dal in water for few hours
Drain the water and grind it into a batter adding ginger and little bit of water
In a bowl whisk together the batter with salt, turmeric powder and asafetida powder
Combine the corn, peppers and cilantro and add red chili powder
Heat the waffle maker
Spray with little bit of oil
Pour the batter over the waffle maker 1/2 way
Add the veggies or stuffing
Pour additional batter to cover the stuffing
Close the lid and cook the waffles till crispy
Serve the waffles hot with dates tamarind chutney
Mini Waffle maker or can use any waffle maker.
The Waffles can be packed for lunch boxes. It can be stored in an airtight container for 6 hours.
It can be served with green chutney, (link to chutney recipe) you can also serve it with ketchup.
Moong dal is a great source of plant-based protein, making it an excellent choice for vegetarians and vegans. Protein is essential for muscle repair and growth, as well as overall bodily functions. Some compounds in moong dal may have anti-inflammatory properties, which can help reduce inflammation in the body. This may be beneficial for conditions associated with chronic inflammation.
Soak the moong dal for at least 4-6 hours or overnight. This helps soften the dal, making it easier to grind into a smooth batter. Ensure you drain it well before grinding.
To help the waffle hold its shape and structure, consider adding binding agents like rice flour, chickpea flour (besan), or a bit of all-purpose flour. These will help create a cohesive batter.
Moong dal waffles are best enjoyed fresh off the waffle maker. They tend to lose their crispness if allowed to cool, so serve them immediately.
Stuffed Moong Dal Waffles
- 1/2 cup Yellow lentil or Moong Dal soaked in water
- Salt as needed
- 1/2 tsp turmeric powder
- 1/2 inch ginger
- 1/4 tsp asafetida powder
- 1/4 cup frozen corn washed and drained
- 1/4 cup diced red peppers
- 1/4 cup chopped cilantro
- 1 tsp red chili powder
- 1 tablespoon oil or as needed
- Soak the yellow moong dal in water for few hours
- Drain the water and grind it into a batter adding ginger and little bit of water
- In a bowl whisk together the batter with salt, turmeric powder and asafetida powder
- Combine the corn, peppers and cilantro and add red chili powder
- Heat the waffle maker
- Spray with little bit of oil
- Pour the batter over the waffle maker 1/2 way
- Add the veggies or stuffing
- Pour additional batter to cover the stuffing
- Close the lid and cook the waffles till crispy
- Serve the waffles hot with dates tamarind chutney
Click here for other waffle recipes
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