Soft of the inside, crispy on the outside Dosa Waffles are ready in under 20 minutes using leftover dosa batter! Serve these vegan, gluten-free savory waffles with coconut chutney, sambar, and masala aloo for the perfect special brunch spread.
Finely dice the red onion and green chilis. Chop the the cilantro or curry leaves.
Mix the red onion, mustard seeds, green chilis, and cilantro or curry leaves, and salt and pepper with the dosa batter in a mixing bowl.
Preheat the 8-inch waffle maker according to equipment instruction. Once hot, spray the waffle maker with nonstick oil.
Add ~1 ladle (or ½ cup or 4 fl oz) of batter to the waffle maker. Adjust the amount according to your waffle maker's capacity. Do not overfill. Spread the batter to the edges, adding more as necessary.
Close the waffle maker and cook until the waffle maker indicates that it's done. The waffle should be puffy and the outside will be crispy.
Transfer the waffle to a cooling rack in a single layer. Repeat with the rest of the batter, being sure to spray the waffle maker with the nonstick oil between each cook.
Serve ½ - 1 dosa waffle with masala aloo sabzi and coconut chutney.
Notes
Storage InstructionsSince dosa batter is fully vegan, they hold up really well in the refrigerator or freezer. Refrigerate the dosa waffles for up to two weeks. When ready to consume, bake them in the oven on a sheet pan for 10-15 minutes at 425°F until they're warmed through and crispy on the outside or pop them in a toaster.If they're frozen, allow them to thaw at room temperature and then bake them per instructions above or pop them in a toaster.