Gluten Free Millet Waffles

There is always a first time for everything, irrespective of how late you do it in life. We never grew up eating waffles, or seeing them around in my younger days, where I live. Having tried them in all my travels, I was quite tempted to make them myself and so last week I ordered my first ever waffle machine, and on Sunday I made my first ever waffle ! I was quite excited and stuck to the basics. Made a buttermilk waffle smothered with Nutella, topped with Bananas and was quite impressed as to how easy it was to get perfect results. They were light, airy & crisp on the outside … and with the chocolate spread it was polished off way too quickly. Only after finishing, I realized though, how terrible I felt for calling a mix of white flour and chocolate breakfast. Now don’t get me wrong, it was delicious, but it just didn’t fill me up the way I needed to be. Almost instantly I was thinking of other things I could do with the waffle … 2 days later I got the afternoon free and I got down to making these Savoury Gluten Free Millet, Buckwheat & Rice Flour Waffles, which are loaded with sweet corn, flaxseeds, spring onions, garlic, fresh garlic leaves, green chillies which packs in quite a punch and some buttermilk. And wow ! Did they turn out good ! They really were oozing with flavour, they were denser in a filling way, yet airy, fluffy and cooked through. Made completely gluten free, I know these will be eaten a lot, as they are ideal for lunch when accompanied with some tomato chutney. Make a couple while you’re at it, and pop them in the freezer in individual freezer bags, as they freeze really well. They are perfect for those days when you’re short on time or simply lazy to cook. Alternately if you don’t feel like cooking and you still want to have some good food, you can use Just Eat to order food to your home, and use these very handy coupons to save money :)

Gluten Free Millet Waffles Ingredients

Ingredients for the Waffles

1/2 cup Millet / Bajra Flour

1/2 cup Buckwheat / Kutti Flour

1/2 cup Rice Flour

1 n 1/2 cup buttermilk (I used a mix of equal portions of yogurt and milk)

1 cup sweet corn, boiled and crushed roughly so they still have a good texture and not a paste

1 cup chopped spring onions ( white & green )

1 tablespoon garlic paste

1 tablespoon green chill paste ( adjust to your taste )

1 tablespoon flaxseeds – crushed in your grinder

2 tablespoons butter melted

2 eggs separated

1 tsp baking powder

1/4 th tsp baking soda

salt to taste

Fresh garlic greens ( optional )

Ingredients for the Tomato Chutney

1 tablespoon Rice Bran Oil / any lightly flavoured oil

1 tsp Mustard Seeds

1 tsp Cumin Seeds

2 sprigs of Curry Leaves

1 tsp Fresh Ginger Paste

1 tsp Green Chilli Paste ( optional )

A pinch of asafetida ( pinch )

2 large Tomatoes – quartered

salt to taste

Gluten Free Millet Waffles Dyp

For the Chutney

Take a small frying pan and heat the oil, once hot, add the mustard seeds and when they begin to splutter, add the cumin seeds and the curry leaves. Quickly stir them around and add the tomatoes , asafetida , green chilli and ginger. Keep stirring on high fire and sprinkle some salt, which will help break down the tomatoes. Now cover and reduce the fire and cook for a few more minutes. Now open the lid and mash the tomatoes a little with the back of your wooden spoon, trying to bring the chutney together. Turn off the heat, remove in a bowl and set aside til ready to serve.

For the Waffles

Start with boiling the corn, and chopping the spring onions. In a separate bowl sift all the dry ingredients and keep that ready. Separate the eggs and in a bowl beat the egg whites till stiff. In another large bowl, beat the egg yolks, add the butter and mix well. Now add the butter milk, the flaxseeds, garlic and green chills. Mix in the sweet corn, spring onions and garlic greens and stir in the flour mixture, giving it a good mix. Lastly gently fold in the egg whites and your waffle mix is ready. Get your waffle machine all heated up grease the plates with some oil. Pour in the batter until you think its just reaching the corners. This mix should make 2 whole waffles with just a tiny bit left over ( which you can make another quarter with ). I set it on number 7, you could use what setting works best for you, just make sure its cooked through and has a lovely crispy exterior. Serve warm with the tomato chutney.

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Comment :

They look and sound fantastic! A wonderful idea.

Cheers,

Rosa

This is absolutely stunning…love the millet twist in it! Your pictures of waffles with that tomato chutney are forcing me to take out my waffle maker right away……

Kajal

Thank You Rosa, And Sanjeeta ! you must get that waffle machine out and try this. You will not be disappointed :-D

Looking great and delicious I definitely try this

rina

Awesome recipe!


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