Method

For the Dosa Batter:

1. Rinse and Soak: Wash idli rice and urad dal thoroughly 2-3 times. Add fenugreek seeds and enough water. Soak for 4-5 hours or overnight.

2. Grind Smooth: Blend the soaked ingredients into a smooth paste, adding minimal water as needed. Cover the batter and leave it to ferment in a warm place for 10-12 hours. (Tip: Use an Instant Pot on yogurt setting if you’re in a colder climate).

3. Prepare for Cooking: Once fermented, mix in salt to taste and adjust the consistency with water. The batter should be thick, like waffle or idli batter.

For Waffles:

1. Preheat Waffle Maker: Lightly grease both plates with oil.

2. Assemble Waffles: Pour a spoonful of batter into the waffle maker. Add sautéed dosa bhaji or vegetables (optional) as a filling, then cover with another spoonful of batter.

3. Cook Until Crisp: Close the waffle maker and cook until the waffles are golden brown or the indicator light signals completion.

4. Serve Hot: Pair the dosa waffles with coconut chutney, tomato chutney, or piping-hot sambar for a wholesome and satisfying meal.

Recipe Notes:

• Ingredient Substitution: Use brown rice or parboiled rice as an alternative to idli rice if needed.

• Serving Ideas: These dosa waffles make a great addition to a vegan breakfast or vegan brunch. Serve with healthy gluten-free cereal or fruits for an extra nutritional boost.

• Storage Tip: Refrigerate the batter for up to 3 days for quick, hassle-free breakfast preparation.