ONION WAFFLES

The recipe , used for making the onion waffles is same as the one for making ulli vada. The exception being that  , no water is used and the mixture is lightly coated with oil. This comes together quickly.

INGREDIENTS - makes 3 small waffles

1. 1 medium sized onion , thinly sliced
2. 3 Tbsp besan(kadalamav,chickpea flour)
3. 1 tsp Kashmiri chili powder
4. salt to taste(go easy on the salt)
5. 2 Tbsp. oil
6. curry leaves chopped
7. water as required

METHOD

• Slice the onion into thin short slices.
  

• Transfer it into a mixing bowl. slightly rub the onion slices using your hands , so that they separate into individual slices.
  
  
  
  

• Now add 3 Tbsp  chickpea flour(kadalamav, besan) , 1 tsp Kashmiri chili powder , salt and chopped curry leaves.
  

• Mix it well. Some of the flour will sink to the bottom . That's ok.
  

• Now add 2  Tbsp. oil  and mix. If the batter is sticking to your hands , wet your hand and gather up the batter. A little bit of water will bring the batter together.

  

  
  

  
  

• The mixture is ready. If you plan to make it later , keep it in the fridge.

MAKING THE WAFFLES

• Pre-heat the waffle iron on medium-high heat until ready.     

      

           

          

• Using a spoon put a little batter in the center of the waffle iron. Don't try to spread the mixture. Small size works best here.

  
  

  
  

  

• Close the iron and cook on medium-high heat for 1 minute . Then turn the knob to medium heat and cook for 3 minutes , turn the knob again to medium-high and cook for 2 minutes.

                                                                                                                             

• The waffle will ready by now. Take it out using a spatula.
  

  

          

NOTES

• If the prepared waffle is not holding its shape after baking , add a little more flour(chickpea flour) , to the mix.
• If the batter is too thick try adding a little bit of water.
• Be careful while adding salt . Onions let out a lot of water while cooking and hence salt cautiously.