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.
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
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.