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🥬 Spinach & Moong Dal Waffles
Breakfast
PCOS-friendly
Diabetic-friendly
High-protein
Weight-loss
Vegetarian
Gluten-free
Healthy, high-protein spinach pancake that works well for breakfast or a light dinner. It’s vegetarian and doesn’t require eggs.
Difficulty
medium
Ingredients
- Ingredients – 2 servings
- - ½ cup yellow moong dal, soaked 3–4 hours
- - 1–1½ cups fresh spinach
- - ½ inch ginger
- - 1 green chilli, optional
- - ¼ tsp turmeric
- - ½ tsp cumin
- - Salt to taste
- - 2 tbsp curd
- - 1–2 tbsp water, as needed
- - 1 tsp oil/ghee for cooking
- - 2 tbsp grated paneer, optional, for extra protein
Method
- Drain the soaked moong dal and blend with spinach, ginger, chilli and a little water into a smooth batter.
- Mix in turmeric, cumin, salt and curd. Keep the batter slightly thick, like cheela batter.
- Heat a non-stick pan and lightly grease it.
- Pour a ladleful of batter and spread gently into a medium-sized pancake.
- Cook on medium heat until the edges start leaving the pan. Flip and cook the other side.
- If using paneer, sprinkle it on top before flipping.
- Serve hot with mint-coriander chutney + curd.
Tips & notes
The moong dal provides protein and fibre, while spinach adds folate, iron, potassium and antioxidants. Adding paneer or serving it with curd makes the meal more protein-rich and satisfying. Add grated carrot, finely chopped capsicum or coriander to the batter for more colour, fibre and crunch.
