Simple, practical, and full of everyday flavour, Dosa Waffles is a Indian breakfast made with idli-dosa batter, water, and red onion in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.