Waffles as we know them now are typically made with white flour, eggs, butter, leavening, and sugar. These particular waffles not only are crisp and tender, but they actually pack a nutritional punch with the brown rice and lentils. They go well with a dollop of cilantro coconut chutney. This is a savory version of this waffle, but sweeter applications can be made too-stay tuned!
- 1/2 cup urad dal (split black mapte)
- 1/2 cup basmati brown rice
- 1 tablespoon canola oil
- 1/2 teaspoon baking powder
- 1 teaspoon fennel seeds
- 1/2 teaspoon red chili powder
- 1.5 teaspoons honey or agave
- salt to taste
- Soak dal and rice overnight in water. Blend with oil and about 1/2 to 3/4 cup water (or as needed) to form “thinner than cake batter but thicker than pancake batter” consistency the next day. Set aside and let rest for 15 minutes.
- Whisk in fennel, chili powder, honey, and salt. Beat vigorously for 3o seconds until light and fluffy. Spray waffle iron with non-stick spray and cook waffle according to manufacturer’s directions until crisp on the outside and fully cooked inside (this recipe makes one large Belgian waffle that can be divided into 4 smaller waffles). Top with coconut cilantro chutney and enjoy!