This is such an easy and versatile recipe. You can create many different meals out of this and I bet you have all ingredients already at home!

In this meal, we use basmati which rice is tridoshic, meaning it is balancing all doshas. This dish can be eaten all times of the day and is completely gluten-free and refined-sugar free!

Yellow split mung dal is suitable for people with weak digestion, it is considered the easiest digestible dal. Although its astringency may aggravate Vata dosha, together with the spices, this is a perfect balanced meal for everyone. You are free to select between mung and urda dal, but mung dal is easiest to digest.

Urad, also known as urid beans or ulutham paruppu are small black beans. We use split urad dal, which is skinned, hence the color changes from black to white. This process makes it much easier to digest (likewise for the mung dal). Urad dal contains three times more protein than meat and is outstanding for athletes. But it is so rich, that even for athletes eating this dal is sufficient one time a week. You need quite few of them and you are able to combine them with other lentils, while other beans do not combine so well.

When you make this recipe, you can use the batter right away, or you leave it to ferment, just like in a masala dosa recipe.

Through fermentation, this will create a lot of Vitamin B12 and enhance the protein. But it might make this batter quite sour. Every fermentation means the sourness will be increased, therefore also Pitta. It is more heating than a normal batter and good in cold months of winter, when we should generally focus on sour and pungent tastes. I recommend going for the fermentation process to create salty pancakes or salty waffles. As a salty dish, you can add spinach, carrots, veggies – everything you love!

We use fenugreek seeds (also known as methi) because these seeds contain compounds which are high in beta-glucans. By holding carbon dioxide, these beta-glucans make this batter fluffy and thick.

Fenugreek is bitter, warming, weight reducing, aids the kidneys, liver and performance and enhances hair growth. In combination with raw cane sugar, it helps clear the channels and increases flow of breast milk, decreases blood sugar, cholesterol, stimulates pancreas and is a natural aphrodisiac.

It may aggravate Pitta when used in high quantities, but it’s great for Vata and Kapha.

Cinnamon is sweet, warming and stimulates circulation. Just like fenugreek it has the ability to regulate the blood sugar level and metabolism.

Cinnamons heating and pungent qualities are perfect when it’s cold outside, it will warm your feet, hands and stimulates circulation in your lungs and joints. It further helps diminish mucus. The pungency of cinnamon makes it perfect for sweet and heavy dishes as it rekindles digestion. Cinnamon counteracts the mucus provoking quality of dairy. It is anti-microbial, reduces gas and aids with diarrhea.

It furthermore stimulates oxytocin, which increases breast milk production, relieves menstrual cramps and restores a natural, balances flow of the menses.

Cinnamon may aggravate Pitta, but can be balanced in combination with cooling spices, such as fennel and coriander and Cinnamon balances Vata and Kapha dosha.

We also incorporate cardamom in this recipe. Find out more about the queen of spices here.

This recipe makes approximately 8-9 waffles and takes

INGREDIENTS

Waffles

⁃ 1 1/4 cups basmati rice (soaked overnight)

⁃ 3/4 cup split mung dal or urad dal (soaked overnight)

⁃ 4 fenugreek seeds (soaked overnight, you may omit)

⁃ 1 cup water or plant-based milk or water

⁃ 1/2 cup almond meal or blanched almonds (if you omit please use less liquid)

⁃ 1 1/2 tsp cinnamon

⁃ 1 tsp cardamom

⁃ 1/2 tsp rock salt

⁃ 3 tbsp coconut sugar OR dates, date syrup, jaggery (raw cane sugar)

⁃ ghee or vegan coconut oil (for griddle or waffle maker)

Berry Sauce

⁃ 1 cup raspberries

⁃ 1 cup blueberries

⁃ 1/3 cup water

⁃ 1 tbsp coconut sugar

INSTRUCTIONS

Rinse rice, dal and fenugreek and soak it overnight or at least 5 hours.

Then rinse well and blend with 1 cup of plant-based milk or water.

Now you have two options: You can leave the batter to ferment in a bowl at least another 6 hours (or overnight). Then the batter will grow fluffy and a bit sour. Or you can add almond meal right away, spices and a sweetener of choice.

While you add coconut oil or ghee to your waffle maker or griddle (so the batter will not stick) and pour your batter in, you can already prepare the berry sauce.

Berry Sauce: Place everything in a pot, bring to a boil and let it simmer for 5 minutes.

Take the waffles out of the waffle maker and top with berry sauce, pomegranate seeds and white almond butter. The raw berries pictured here are just used for the photo – it would look plain without. However, it is much better for your digestive fire to use the cooked berry sauce or cooked/stewed fruit instead of any raw fruit. You can also simply top the waffles with your coconut oil/ghee and your sweetener of your choice. Plain and simple. For the body, it is easier when fruit is cooked and eaten by itself, instead of mixing it with heavier foods. Because the fruit will sit and ferment, while agni will work on the heavier ingredients (waffles here) instead. This can lead to indigestion - ajeerna, which may result in bloating, gas, or ama (toxins).

Pomegranate seeds are one of my favorite healing toppings and usually good for all! They contain quite a lot of the ayurvedic rasas (tastes) which are essential for a balanced meal. They are sweet, sour, astringent and the white skin is bitter. Those seeds are blood building, great for the intestinal walls, good for the skin and diminish intestinal inflammation.

Enjoy this dish with your favorite person!

Let me know how you prepare this dish & share it on social media with me.

Love,

Lisa

Ayurvedic Dosa Waffles