Savory Waffles made with Dosa Batter and veggies! These Dosa Waffles are a fun way to use leftover dosa batter and they are also vegan and gluten-free.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 4
- Category: Breakfast
- Cuisine: Indian
Ingredients
- 2 cups idli-dosa batter
- 1-2 tablespoons water (as needed to thin out the batter)
- 1/2 medium red onion (chopped)
- 1-2 green chilies (chopped)
- 2 tablespoons cilantro (chopped)
- 1-2 medium carrots (grated)
- 1/4 teaspoon black pepper
- salt (to taste (if your batter doesn't have salt))
Method
- You must have prepared idli-dosa batter before you start with this recipe (please refer to the detailed post on the batter). I typically use a day or two old batter to make these waffles. Transfer 2 cups of batter to a bowl. Now add little water to thin it out, you would need around 1 to 2 tablespoons water here but it should depend on how thick or thin your batter is to begin with. I added 2 tablespoons water here and mixed well.
- Add chopped onion, green chilies, cilantro, carrots, black pepper and salt (add if your batter doesn't have salt, mine did so I did not add salt here). Using a spatula mix it all together until well combined.
- Take your waffle maker and pre-heat it. Then spray it with a oil spray. Then add the prepared batter into the waffle maker. I have this round waffle maker with 4 cavities. I added around 3/4 cup batter to the waffle maker. And used a spatula to spread the batter a little so that all cavities are filled with batter.
- Close the lid and cook the waffle according to instructions on your waffle maker. Mine cooks in around 5 minutes. Once done the waffles will be golden brown in color with crisp edges.
- Carefully remove the dosa waffles on a plate and serve with coconut chutney or cilantro chutney!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.