Veggie loaded Crispy Sooji Waffles

These waffles make an excellent breakfast as well as a wholesome lunch or dinner option. There are so many amazing things going for it.

• They’re savory and loaded with veggies.
• The batter is made with Semolina, also known as Rava or Sooji in Indian households that is high in protein and fibre. (bonus: zero cholesterol)
• They’re waffles. Crispy, light, delicious waffles.

You can literally add any vegetable or protein you desire. I have tried, asparagus, zucchini, onions, peppers, corn, broccoli, cooked tofu, boiled eggs. I have also tried it with cheese and it is lip-smacking delicious. Just finely dice or grate your additions.

These are so easy to make. We make this recipe on a routine as Uttapams (pancakes), chillas (fritters) or waffles. The waffles come out a lot more crispy and require less attention. I usually serve it alongside my spicy green cilantro chutney.

My kids love it equally and I am able to squeeze in so many veggies. I usually add in some green chillies for the adults for an extra kick. 

This ‘batter’ also lasts well in the fridge for 2-3 days and you can prep it in advance or the night before to free up the mornings. You may just have to add some water when you pop it out of the fridge, as the semolina likes to soak up the extra liquid.

Veggie loaded Crispy Sooji Waffles

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• Total Time: 25 minutes
• Yield: 10–12 Waffles 1x

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Description

Crispy, light, veggie loaded waffles that come together quickly. Makes a great breakfast, lunch or snack option. So versatile, you can add any vegetables of your choice. Loved by kids and adults too.

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Ingredients

Scale 1x2x3x

Batter

• 1 cup Sooji or Rava (Semolina)
• ½ cup Yoghurt
• ½ tbsp Salt (adjust to taste)
• ¾ cup Water
• 1 tsp Red chilli powder

Vegetables

• ¼ cup finely chopped Onions
• ¼ cup finely chopped Bell peppers
• ¼ cup finely chopped Carrots
• ¼ cup shredded Beetroot
• 2 tbsp finely chopped Spinach
• 2 tbsp finely chopped Green chillies (optional)
• ¼ cup finely chopped Coriander

Tempering

• 1 tbsp Oil
• ½ tbsp Mustard seeds

To be added at the end:

• 1 tsp Eno/Fruit Salt (or Baking Soda with a few drops of lime juice)

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Instructions

1. Combine sooji, yoghurt and salt. Adding a little water at a time, make it into a smooth (lump-free) batter. Mix in red chilli powder and set aside for 5 mins.
2. Add all the vegetables and tempering. Mix well and adjust the consistency to that of a pancake/waffle batter. Make sure it is not too flowy or thin.
3. In a preheated waffle maker, grease with PAM spray or use a pastry brush to spread some oil/butter of your choice.
4. Add eno to the batter and and give it a gentle mix.
5. Add about ¼ cup of batter in each section of the waffle maker. Make sure it is not up to the brim, as the batter will rise on heating and it may overflow.
6. Close the lid and let it cook undisturbed for 3-4 mins. Check frequently, thereafter to ensure it doesn’t burn.
7. Repeat the process to make the remaining waffles. Ensure you are greasing the waffle maker every time before putting in a new batch of the batter to prevent sticking.
8. Enjoy these crispy goodies with a side of spicy green cilantro chutney.

Notes

• Feel free to replace or add additional veggies. It is a very forgiving batter.
• You can also make pancakes of the same batter.

• Prep Time: 15
• Cook Time: 10
• Category: Breakfast
• Cuisine: Indian

Keywords: savory waffle, indian waffle, indian uttapam, vegetable loaded waffle, healthy waffle, nutritious breakfast, healthy snacks, hot snacks, indian snack, sooji snack, rava breakfast, hot breakfast