Urad Dal Waffle Recipe – South Indian Crispy Breakfast Idea

Last Updated on 2 months by Neha Deshmukh

Urad Dal Waffle Recipe – South Indian Crispy Breakfast Idea

Hey everyone! If you’re anything like me, you’re always on the lookout for a fun twist on breakfast. And let me tell you, these Urad Dal Waffles are it! They’re crispy, savory, and packed with South Indian flavors. I first stumbled upon this recipe while trying to use up some leftover urad dal, and it quickly became a weekend staple in my house. It’s a little different, a little unexpected, but trust me – you’ll be hooked!

Why You’ll Love This Recipe

These aren’t your typical sweet waffles. We’re diving into a savory world of fermented goodness! These waffles are light, airy, and have a delightful crispness. They’re a fantastic way to start your day with a protein boost and a taste of South India. Plus, they’re surprisingly easy to make, even if you’ve never worked with urad dal before.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious waffles:

• 200 ml whole white urad dal
• 0.25 cup raw rice
• 1 cup water (for grinding)
• 1 teaspoon minced ginger
• 1 tablespoon green chillies
• 3 sprigs coriander leaves
• 1 sprig curry leaves
• 0.5 cup onions
• 1 teaspoon cracked black pepper
• 0.125 teaspoon asafoetida powder (hing)
• 0.25 teaspoon Eno fruit salt or baking soda
• 0.75 teaspoon salt
• 1 tablespoon oil

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Urad Dal: This is the star of the show! Whole white urad dal is best for that fluffy texture and authentic flavor. It’s a powerhouse of protein and really makes these waffles satisfying.
• Raw Rice: I prefer using a short-grain raw rice variety for a slightly stickier batter, which helps with the waffle structure. But any good quality raw rice will work.
• Asafoetida (Hing): Don’t skip this! It adds a unique umami flavor and is amazing for digestion. It can be a little pungent on its own, but it mellows out beautifully when cooked. If you’re not familiar, it’s a staple in Indian cooking.
• Eno/Baking Soda: This is what gives our waffles that lovely lightness. Eno is preferred for a more consistent rise, but baking soda works in a pinch. Just add it right before cooking!
• Spice Levels: Feel free to adjust the green chilies to your liking. My family prefers a medium spice level, but you can dial it up or down depending on your preference. Regional variations often include adding a pinch of red chili powder too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the urad dal and rice together for 3-4 hours, or even overnight. This is key for a smooth batter.
2. Drain the water and set the soaked dal and rice aside.
3. Now, grind the soaked mixture in a wet grinder for about 20 minutes. Gradually add 1 cup of water while grinding to create a fluffy, almost whipped batter. It should be light and airy.
4. Transfer the batter to a large bowl. This is where the magic happens!
5. Add the minced ginger, green chilies, chopped coriander leaves, curry leaves, finely chopped onions, cracked black pepper, asafoetida, Eno salt/baking soda, salt, and oil.
6. Mix everything really well. Make sure it’s all nicely combined.
7. Preheat your waffle maker for about 2 minutes. A hot waffle iron is essential for that crispy exterior.
8. Pour the batter into the preheated waffle iron and cook for 15 minutes, or until golden brown and crispy. Keep an eye on it – cooking times can vary depending on your waffle maker.
9. Serve immediately while hot and crispy!

Expert Tips

• Batter Consistency: The batter should be thick enough to hold its shape but still pourable. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.
• Wet Grinder is Best: While a blender can work, a wet grinder really gives you the best texture. It creates a much fluffier batter.
• Don’t Overmix: Once you add the Eno or baking soda, don’t overmix the batter. Just gently combine it.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the Eno with 1/4 teaspoon of baking soda and a squeeze of lemon juice.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of green chilies to suit your taste. For a milder flavor, remove the seeds from the chilies. For a spicier kick, add a pinch of red chili powder.
• Festival Adaptations: These waffles are perfect for Makar Sankranti or Pongal breakfast! They’re a delicious and unique addition to your festive spread. My grandmother used to add a sprinkle of sesame seeds during Pongal.

Serving Suggestions

These waffles are fantastic on their own, but they’re even better with a side of:

• Coconut chutney – a classic South Indian pairing!
• Sambar – another traditional favorite.
• A dollop of yogurt – for a cooling contrast.

Storage Instructions

Leftover waffles (if there are any!) can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or oven to restore their crispness. You can also freeze them for longer storage.

FAQs

1. What is the best type of rice to use for this waffle batter?

Short-grain raw rice is ideal, but any good quality raw rice will work.

2. Can I make the batter ahead of time, and if so, how should I store it?

Yes, you can! Make the batter up to the point of adding the Eno/baking soda. Store it in an airtight container in the refrigerator for up to 24 hours. Add the Eno/baking soda just before cooking.

3. What is asafoetida (hing) and can I substitute it with something else?

Asafoetida is a pungent spice used in Indian cooking. It aids digestion and adds a unique flavor. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.

4. My waffles are sticking to the waffle iron – what am I doing wrong?

Make sure your waffle iron is properly preheated and lightly oiled. Also, ensure the batter isn’t too thin.

5. Can I use a regular blender instead of a wet grinder? What adjustments should I make?

You can, but the texture won’t be as fluffy. You may need to add a little more water to get the batter to a pourable consistency. Grind in batches to avoid overloading the blender.