Most of the times we think of breakfast when using a waffle iron, but it can be used to make savory dishes as well! If you want to avoid frying and lots of oil, its a healthy way to adapt a lot of recipes.

You can add any vegetables you have, such as green bean, corn, and/or bell pepper, to the zucchini mixture. Feel free to mix up the seasonings as well.

Cilantro or tomato chutney, ketchup or sweet & hot sauce all go well with the waffles as an accompaniment.

Ingredients

1 large egg, beaten

3/4 cup milk

1/4 cup oil

2 medium zucchini coarsely grated (approx 2 cups)

1 medium carrot, coarsely grated

1/2 cup whole wheat flour

1/2 cup chickpea flour (besan)

1/2 teaspoon grated ginger

1/2 teaspoon minced garlic

1 teaspoon salt

1/2 teaspoon red chili powder

1 long green chili, chopped fine

2 tablespoons chopped cilantro

1/2 teaspoon baking powder

Oil for brushing the grids of the waffle iron

Preparation

Preheat the waffle iron on medium high (4)

Beat the egg, milk and oil in a large bowl.

Add the remaining ingredients and stir till the batter is smooth.

Add about 1/2 -3/4 cup batter to the center of the waffle iron.

Press down and finish cooking for about 4 minutes, until the waffles are brown and crispy.

Remove to a wire rack.

Serve hot with any sauce or chutney that you prefer. They freeze well and can be crisped up in the toaster or oven.