Jhatpat Waffle (100 Calorie Snacks)
by Tarla Dalal
11 Sep 2019
This recipe has been viewed 56465 times
Suggested serving size for 100 calories: 2 pieces
i’ve given the humble idli-dosa batter a twist. Carrots, coriander and green chillies add oodles of flavour and fibre, making this the yummiest waffle ever!
Jhatpat Waffle (100 Calorie Snacks) recipe - How to make Jhatpat Waffle (100 Calorie Snacks)
Soaking time: 3 hours Preparation Time: Fermenting time: 8 hours Cooking Time: Total Time:
Makes 12 pieces
For The Batter
3/4 cup par-boiled rice (ukda chawal)
1/4 cup urad dal (split black lentils)
Other Ingredients
1/2 cup grated carrots
1 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
salt to taste
1/4 tsp oil for greasing
Method
For the batter
How to proceed
For the batter
- For the batter
- Wash and soak the rice and urad dal in lukewarm water for 2 to 3 hours.
- Drain, wash and blend in a mixer to a smooth thick paste, using enough water.
- Cover and keep aside to ferment overnight.
How to proceed
- How to proceed
- Combine all the ingredients in a bowl and mix well.
- Pre-heat a waffle iron and lightly grease it using oil.
- Pour 1/3 of the batter evenly over the greased waffle iron.
- Close the lid and cook on high for 2 to 3 minutes or till the waffle turns crisp and golden brown in colour from both the sides.
- Repeat with the remaining batter to make 2 more waffles.
- Cut each waffle into 4 pieces and serve immediately.
Nutrient values per piece
| Energy | 57 cal |
| Protein | 1.8 g |
| Carbohydrates | 11.9 g |
| Fiber | 0.7 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 106.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0.8 mg |
| Folic Acid | 7.8 mcg |
| Calcium | 11.5 mg |
| Iron | 0.3 mg |
| Magnesium | 13.2 mg |
| Phosphorus | 52.6 mg |
| Sodium | 3.7 mg |
| Potassium | 60.9 mg |
| Zinc | 0.3 mg |
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