Urad Dal Waffles
By chance, during the lockdown, instead of using the batter to make dosa, I thought, let’s try the dosa batter on the newly bought waffle maker, sitting right on the table where I was going to make dosa. And what a surprise, the waffles came out superb. Utterly gorgeous, crispy, crunchy, light golden brown, with all the characteristics you want of a genuine waffle.
The simple urad dal is Southern India’s basis for the most popular dosa, and dal makhani in northern India is popping up everywhere! From countless curries, gravies to plates of pasta and raw sprout in salads! The urad dal originated in India and has long been a staple in Indian cuisine.
Urad dal versatility is boundless. You can even make marvelous gluten-free bread out of this batter to form a dough with the right blend of rice flour. Let’s get you initiated with the black skin urad dal and white inside. It is sometimes called black mung bean, or black lentils, grown in the Indian subcontinent.
You can use this dal for making splendid meals like healthy burgers with the combination of gram flour from chickpea flour. In this blog, I’ve used urad dal as a popular alternative to dishes like Bacalhau a Gomes Sa, Vegetarian Fillet ‘o’ fish, and béchamel sauce, among many others.
At lunch, we enjoyed these urad dal waffles with a sweet and savory topping. It’s perfect for breakfast, snacks, or as part of a meal for brunch when they’re savory. Click on the link to see how to make pancake and savory sauces.
What Ayurveda says
Urad dal’s health benefits are noteworthy, and integrating this lentil into your diet is recommended. It proffers an impressive range of advantages and is also a culinary delight. It also is known for its potent strength promoting and nourishing properties as a cardiac tonic and as a medicine to treat sciatica, asthma, fatigue and debility, constipation, Parkinson’s disease, and as an integral part of Panchkarma therapy.
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