Mung & Methi Waffles

Incredibly delicious high-protein savoury waffles prepared from a batter of green mung dal flour, semolina and methi.

Time: 10 minutes


Serves: Makes 6-8 waffles (depending upon the size of waffle plate)

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  1. Ingredients for waffles:
  2. 1/2 cup green moong dal flour
  3. 1/2 cup semolina (suji)
  4. 1/2 cup methi leaves (washed & chopped)
  5. 2 tablespoons finely chopped onions
  6. 1 teaspoon finely chopped green chillies or to taste
  7. 1 teaspoon finely chopped garlic
  8. 1 teaspoon ginger paste
  9. 2 tablespoons yogurt
  10. 1/2 teaspoon baking soda
  11. 1/4 teaspoon asafoetida
  12. 1 tablespoon oil for greasing the waffle plates
  13. Salt to taste
  14. Ingredients for the tempering:
  15. 1 teaspoon mustard seeds
  16. 1 tablespoon sesame seeds
  17. 8-10 curry leaves
  18. 1/4 teaspoon asafoetida
  19. 2-3 dried whole red chillies
  20. 1 tablespoon oil


  1. Combine all the ingredients for waffle (except oil ) in a large bowl. Add 1 cup water and mix well. Add little more water if required keeping in mind that the batter should be thick and not too runny.
  2. Pre-heat the waffle iron and grease the waffle plates using a brush.
  3. Add batter on each side. The quantity of batter will depend on the size of your waffle plates; I added 2 tablespoons for each waffle.
  4. Cook for 3-4 minutes but the cooking time may vary depending upon the waffle iron. It might be a good idea to try one waffle first to check the cooking time for your waffle iron and then the rest of the waffles can be prepared accordingly.
  5. If the waffle is cooked properly, it will be crispy from outside and should come out of the waffle plates very easily.
  6. For the tempering, heat oil in a tempering pan. Add mustard seeds and let them crackle. Add sesame seeds, whole red chillies, curry leaves and asafoetida. Sauté for 10-15 seconds.
  7. Scatter this tempering evenly on all the waffles.
  8. These waffles taste best when served immediately while they are hot and crispy.

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