Moong Dal Waffles

Moong Dal Waffles served with Yogurt Sauce and Green Chutney, and it was a heavenly combination. Waffles were crispy on the outside and soft & fluffy from the inside. Yogurt Sauce and Green Chutney simply lifted the flavors. A must try recipe!

Also try: Paneer Pakora Waffle, Veggie Dosa Waffle, Savory Waffles with Samosa Aloo, Chickpea Zucchini Gram Flour Pancakes, Moong Dal Cheela or Oats Moong Dal Cheela.

Course: Breakfast, Snacks or Main Course.

Cuisine: North Indian

Time: Preparation – 30 mins, Soaking – 5 hours, Cooking – 15 mins, Total – 5 hours 45 mins.

Servings: makes 14-15 mini waffles.


  1. Moong Dal (Split Mung Bean) – 1 cup (soaked for 5 hours or overnight)
  2. Finely Chopped Onion – 1 medium-large
  3. Finely Chopped Green Chilli – 2
  4. Grated Ginger – 1 tsp 
  5. Coriander Leaves – 2 tbsp (finely chopped)
  6. Cumin Seeds – 1 tsp
  7. Coriander Seeds – 1 tsp
  8. Fennel Seeds – 1/2 tsp
  9. Red Chilli Powder – 1/2 tsp
  10. Turmeric Powder – 1/2 tsp
  11. Coriander Powder – 2 tsp
  12. Garam Masala Powder – 1/2 tsp
  13. Cumin Powder – 1/2 tsp
  14. Chaat Masala Powder – 1 tsp
  15. Water – 1 to 1 1/4 cup
  16. Oil or Ghee to cook the waffles
  17. Salt to taste
  18. Yogurt Sauce to serve
  19. Green Chutney to serve.

PS: 1 Cup = 250 ML.

How to make Moong Dal Waffles:

  1. Thoroughly rinse the soaked dal and discard the water. Add it to a grinding jar along with 1/2 cup of water and grind to make a fine paste
  2. Transfer it to a mixing bowl and add onions, green chilli, ginger, coriander leaves, cumin seeds, fennel seeds, coriander seeds, red chilli powder, turmeric powder, coriander powder, chaat masala powder, cumin powder, garam masala powder & salt. Mix and add 1/2 to 3/4 cup water in portions to make a medium-thick consistency batter, let it rest for 15-20 mins
  3. Heat a waffle maker, grease it with ghee or oil, pour about 2-3 tbsp batter, close and cook until crisp and golden brown
  4. Your Moong Dal Waffle is ready, serve with yogurt sauce and green chutney.


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