Lentil and Brown Rice Waffles

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

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


  1. 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.
  2. 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!


This entry was posted on Monday, April 23rd, 2012 at 12:22 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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