There was very little adai batter left for breakfast for all of us, and, this recipe sort of came together as an experiment...
Jaggery, and a mixture of sugar & ghee were quintessential companions of adai in our home when i was growing up...
As adai batter already had dry red chilies and black pepper, these waffles were best served with some brown sugar and a mixture of sugar and butter. But, coconut thogayal, or curry leaf chutney would be good with these as well...
Ingredients
2 cups fermented adai batter
1 cup Bisquick® pancake mix
½ medium onion, finely chopped
1 green chili finely chopped
1 Tbsp fresh grated ginger
some chopped cilantro
adjust salt to taste
water as needed
Preparation
mix the adai batter and pancake mix with some water; add the rest of the ingredients, stir gently to have no lumps; this is a fairly thick batter
pour enough of the batter in a pre-heated waffle iron and cook just like waffles
serve warm with maple syrup, or chutney, or brown sugar, or my favorite: sugar with ghee (or butter)
You are just tooooo creative Sheela! Each recipe you post is an inspiration to me :)
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