Spicy Moong Dal Waffles

Rinse the moong dal with skin under cold water until the water runs clear, then soak it in fresh water for 20 minutes.

Drain the soaked moong dal thoroughly and transfer to a blender or food processor along with the chopped green chillies and 1-2 tablespoons of water.

Blend until the mixture reaches a coarse, slightly grainy paste consistency—do not over-blend as the texture should remain somewhat textured for the waffles.

Transfer the blended mixture to a mixing bowl and fold in the gram flour, chopped fenugreek leaves, asafoetida, soda-bi-carb, and salt to taste.

Add the sugar if using and stir gently until all ingredients are evenly distributed throughout the batter.

Let the batter rest for 5 minutes to allow the soda-bi-carb to activate and the mixture to firm up slightly.

Preheat a waffle iron to medium-high heat and lightly brush or coat it with oil to prevent sticking.

Pour one portion of batter (approximately 1/4 to 1/3 cup depending on waffle iron size) into the center of the preheated waffle iron.

Close the waffle iron and cook until the waffles are golden brown and crispy on the outside, approximately 4-5 minutes.

Carefully remove the cooked waffle and place on a clean plate or serving dish.

Repeat the cooking process with the remaining batter, lightly oiling the waffle iron between batches as needed.

Serve the spicy moong dal waffles hot, optionally accompanied by yogurt, tamarind chutney, or tomato-based dips if desired.