Uthappam Waffles

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Uthappam Waffles
Prep Time
30 mins
Total Time
30 mins
 

East meets West with these unique waffles!

There is always a demand for change, novelty and excitement at the family dining table. These waffles provide just that, with no extra effort. They are healthy, tasty and so much fun to make, serve, and eat. They are also low in added fat. Once you discover the charm of these waffles, you will be able to create your own versions which I cannot wait for you to share with all of us!

Course: Snack
Cuisine: Indian
Servings: 4
Author: Chandri Bhat
Ingredients
Uthappam Waffles Batter
  • Black gram (urad) without husk ½ cup
  • Raw rice ½ cup
  • Par boiled rice ½ cup
  • Fenugreek seeds ½ tsp
  • Salt to taste
  • Oil to brush the waffle plates
Topping ingredients to choose from:
  • Finely chopped onion
  • Finely chopped tomato
  • Grated carrot
  • Chopped coriander leaves
  • Chopped curry leaves
  • Finely chopped ginger
  • Finely chopped green chillies
Recipe Notes

Kitchen Wisdom
Wash the rice and /or dal before soaking them in water when preparing batters. If it is soaked before washing, the “dirt” will get absorbed by the grains along with the soaking water. Also, some of the nutrients are lost if this water is thrown away and the rice and dal are washed after soaking. In case of idlis, if the water in which the urad is soaked is thrown away, some of the “rising” property of urad will be lost and cause the idlis to be less fluffy. So soak the urad in just enough water (to come up to about 3-4 cm above the level of the dal) and use all that water for grinding the batter.

Step 1


Wash and soak both, the dal and the rice, together with fenugreek in water for 4 hours.Drain and reserve the water. Grind the rice and dal, using only the required amount of the reserved water.

The batter should be smooth and of medium pouring consistency. (I use Panasonic Ultimate Wet Grinder for grinding the batter). Add salt, mix well and leave covered to ferment for 10-12 hours or over-night.

Step 2


Topping ingredientsFinely chopped onion, finely chopped tomato, chopped coriander leaves, chopped curry leaves, finely chopped ginger, and finely chopped green chillies.

Step 3


Gently stir the fermented batter. Brush the waffle plates with oil.Heat the waffle maker for 1 minute and pour the batter over it, to about ¼ cm thickness.

Sprinkle with toppings of individual choice. Drizzle ½-1 teaspoon of oil over the topping. Close the waffle maker and cook till done.

Most waffle makers come with an indicator light to let you know when the waffle is ready. (It takes about 2 ½-3minutes.)

Step 4


Serve hot with a chutney or sauce of your choice.

Note:
The white rice, which is generally used for daily eating is called raw rice to distinguish it from par boiled rice; a special variety of rice, where the paddy is steamed before de-husking. This rice is suitable for making Idly/dosa and is known as “Idli rice.” (In west coast of India another type of red parboiled rice is popular to consume for daily meals. This variety is not used for making Idli/dosa)

In the above recipe, I have used a higher proportion of dal to rice (generally it is 1:3 or 1:4) to make the waffles more nutritious.

Regular homemade or store-bought Idli/Dosa batter may be used in the above recipe if preferred.

Article Categories:
Snack · Tasty Recipes

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