INGREDIENTS:
Semolina / Sooji / Rava
Soaked Moong Dal
Water as per need to kneed the dough
Red Bell Pepper finely chopped
Yellow Bell Pepper finely chopped
Grated Carrot
Onion finely chopped
Grated Paneer
Mint Leaves finely chopped (optional)
Green Chilli Paste adjust according to your taste or use Ground Black Pepper
Cumin Seeds
Ginger and Garlic Paste
Salt to taste
Oil to cook waffles
METHOD:
Grind the soaked moong dal and mix it with semolina, cumin seeds, green chilli paste, ginger garlic paste, salt a mixing bowl. Instead of green chilli paste, you can use finely chopped green chilli or jalapeno.
Add water to it. Mix it very well and make sure it doesn’t have any lumps. Keep it aside for about 5 to 10 minutes. Semolina will absorb the water, and you can add more water if required.
Now add finely chopped veggies and stir them so that they get incorporated well.
Heat a waffle pan and apply a few drops of oil. Pour the ladleful of pancake batter onto the hot pan and spread it well. Spread it as much as you can. These will be a little thicker than crepes as we are adding a whole lot of veggies.
You could cover the pan with a lid. Cook the waffles on medium flame.
Once it starts browning from the edges, flip the semolina-moong dal waffle and let the other side cook properly.
Likewise, make these veggie waffle with the remaining batter and grated some paneer on it and enjoy them warm with a homemade corriander chutney.
