Uttapam Waffles, or dosa waffles, are savory Indian waffles made of idli-dosa batter, with a golden-crisp crust bursting with caramelized onions, tomatoes, chili, and cilantro. Enjoy these delicious waffles with coconut chutney or ketchup, for breakfast, brunch, lunch, or a filling snack.
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Uttapam and dosa are popular south-Indian crepes made from fermented rice and lentil batter and are typically topped or filled with a variety of vegetables. The batter is cooked much the same way as pancakes and waffles.
Today's recipe is a fusion between two of my family's favorite brunch dishes - classic American waffles and dosa, or uttapam.
This recipe takes the already delicious south-Indian crepes to another notch and creates a crispy, craggily golden-brown crust topped with onion, tomato, chili, and chaat masala.
These waffles are a regular in my home for Sunday brunch or a quick lunch on weekdays when I have the idli dosa batter prepped and ready to go.
We love to pair it with coconut chutney or tamarind chutney and enjoy this colorful, filling, plant-based meal that's ready in under 25 minutes!
Why You'll Love This Recipe
This healthy Indian waffle recipe is a hit for many reasons, including:
- The lentils and rice batter provide a complete plant-based protein.
- The naturally fermented batter is good for our gut flora.
- It's completely customizable based on your choice of veggies.
- The waffles can be made ahead for a portable lunch or snack throughout the week.
- Waffles add that special touch of luxury to your regular Uttapams.
- It makes a healthy, nutritious, gluten-free, vegan, and vegetarian meal!
- It's a super hit with kids and adults alike!
Ingredients - Notes & Substitutions
The ingredients include idli dosa batter, a mix of fresh veggies, and a touch of Indian spices.
- Idli Dosa Batter: Whenever I have the chance, I make a batch of idli dosa batter at home and keep it in the fridge (one week) or freezer (up to a month). The store-ready batter is another great option when I am short on time - I like the Shashta Foods brand. This way, I have the batter ready and waiting whenever the waffle craving strikes. Simply adjust the Idli-dosa batter to a pourable consistency by adding 1-2 tablespoons of water.
- Vegetables: My family and I love the combination of onions, tomatoes, green chili, and cilantro, but this is when you can get creative. Our other favorite add-ins include bell peppers, broccoli, cauliflower, carrots, and corn. Shredded cheddar cheese is another good addition.
- Chaat Masala: Chaat masala is a mix of amchur (dry mango powder), cumin, coriander, salt, black pepper, asafoetida (thing), and chili powder, and it adds a unique zing factor.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Uttapam Waffles / Dosa Waffles
This Indian waffle recipe is so incredibly easy to make with homemade or store-bought dosa batter. All it takes is a few fresh veggies, your favorite waffle maker and you have fluffy, golden-brown waffles ready in 25 minutes!
- Combine chopped onion, tomato, green chili, cilantro, and chaat masala in a mixing bowl. Keep aside (Pic 1).
- Adjust the idli-dosa batter consistency to match a pourable waffle batter consistency (not too thick or thin) by adding water, about 1-2 tablespoons (Pic 2).
- Preheat your waffle maker as per your brand's instructions. Lightly grease the waffle plates using olive oil or avocado oil (Pic 3).
- Pour about ¼ cup batter into each cavity. Adjust according to your waffle maker (Pic 4).
- Top with 2 tablespoons of the veggie mix. Adjust this quantity to your taste (Pics 5).
- Cook the waffles as per the waffle maker's instructions. For my model, it takes 4 minutes and 30 seconds for the waffles to be done. Once done, use a wooden spatula and carefully remove the waffles (Pic 6).
- Allow them to cool for 2 minutes before serving. In the meantime, repeat the process and make more waffles. When cooled, cut the waffles and serve with chutney of your choice or good ol' ketchup.
Serving Suggestions
Whether it's breakfast, brunch, or lunch, I always pair these savory waffles with coconut green chutney, cilantro chutney, ketchup, or chili sauce. My girls like it with tamarind chutney for a savory-sweet combo that is absolute heaven!
How to Store
These waffles are an absolute hit with my family and they make a fun cooking project any day of the week. The waffles will keep well for up to 4 days stored in an airtight container in the fridge.
Plus, the waffles are just as delicious cold or room temperature.
This makes them great for a quick lunch or afternoon snack. Wrapped in parchment with your choice of condiment on the side makes them a quick grab-and-go treat, too!
To reheat them, simply pop them in your toaster for a few minutes at a low setting.
Recipe Tips & Notes
- Add a few tablespoons of water to reach the right batter consistency. You're looking for the consistency of a traditional waffle batter (not too thin, not too thick). I use about 1-2 tablespoons of water.
- Each square waffle needs ¼ cup batter or ½ cup total at one time. My waffle iron has two square waffle cavities, so I pour ¼ cup batter into each. This comes out to ½ cup batter total. However, since waffle makers come in different shapes and sizes, adjust the quantity accordingly.
- Cook time will depend on your waffle maker. It takes 4 minutes, 30 seconds for my waffles to fully cook. Adjust the time based on your waffle maker. If the waffles are golden-brown and spring back to the touch, they're ready!
- Keep the waffles hot in a warm oven. Place the cooked waffles on a wire rack on top of a baking sheet and keep them in a 200 degrees F oven while you prepare the remaining batter.
- Meal prep for a quick lunch or snack throughout the week. The waffles will keep for up to 4 days in an airtight container in the fridge. Enjoy cold, room temperature or re-warmed for a few minutes in the toaster.
Frequently Asked Questions
You can use any waffle maker that you have on hand, any shape works great with this recipe. Adjust the batter quantity and cooking time based on your waffle maker's brand and model.
My favorite brand is Shashta Foods. Look for it in Indian grocery stores or online.
To ensure that your waffles don't stick to the waffle plate, grease the plates well, on both sides. Before pouring the batter make sure that the waffle maker is hot and ready for the batter.
More Indian Breakfast Recipes
- Idli Recipe in Instant Pot (Steamed Rice Cakes)22 Minutes
- Egg Bhurji (Indian Scrambled Eggs)15 Minutes
- Instant Pot Rava Idli | Steamed Semolina Cakes30 Minutes
- Quinoa Poha30 Minutes
📖 Recipe
Uttapam Waffles | Dosa Waffles (Savory Indian Waffles)
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Equipment
Ingredients
- 1 cup finely chopped onion
- ½ cup finely chopped tomato about 1 tomato
- 1 serrano chili pepper seeded and finely chopped (or jalapeno)
- ½ cup cilantro chopped
- 1 teaspoon chaat masala
- 2 cups idli dosa batter (Need ¼ cup batter per square waffle - adjust accordingly)
- olive or avocado oil , for greasing
Condiments to Serve
- coconut chutney
- cilantro chutney
- tamarind chutney
- ketchup
Instructions
- In a small mixing bowl, add chopped onion, tomato, green chili, cilantro and toss it with chaat masala. Keep aside.
- Adjust the idli-dosa batter consistency to match a pourable waffle batter consistency (not too thick or thin)
- Preheat your waffle maker as per your brand's instructions. Lightly grease the waffle plates using olive oil or avocado oil.
- Pour about ¼ cup batter in each cavity. Adjust according to your waffle maker.
- Top with 2 tablespoons of the veggie mix. Adjust this quantity to your taste.
- Cook the waffles as per waffle maker's instructions. For my model, it takes 4 minutes 30 seconds for the waffles to be done. Once done, use a wooden spatula and carefully remove the waffles.
- Allow them to cool for 2 minutes before serving. In the meantime, repeat the process and make more waffles. When cooled, cut the waffles and serve with the chutney of your choice - coconut, cilantro, tamarind or good ol' ketchup.
Notes
- Add a few tablespoons of water to reach the right batter consistency. You're looking for the consistency of a traditional waffle batter (not too thin, not too thick). I use about 1-2 tablespoons of water.
- Each square waffle needs ¼ cup batter or ½ cup total at one time. My waffle iron has two square waffle cavities, so I place ¼ cup batter into each. This comes out to ½ cup batter total. However, since some waffle makers come with two or four cavities, and square or round shapes, adjust the quantity accordingly.
- Cook time will depend on your waffle maker. It takes 4 minutes, 30 seconds for my waffles to fully cook. Adjust the time based on your waffle maker. If the waffles are golden-brown and spring back to the touch, they're ready!
- Keep the waffles hot in a warm oven. Place the cooked waffles on a wire rack on top of a baking sheet and keep in a 200 degree F oven while you prepare the remaining batter.
- Meal prep for a quick lunch or snack throughout the week. The waffles will keep for up to 4 days in an airtight container in the fridge. Enjoy cold, room temperature or re-warmed for 3-4 minutes in the oven.
Meena Sharma says
Dear Aneesha, I like the concept making Uttapam as Waffles. How thick the batter you made while grinding? Then you slowly you added the water? I am going to try them.????
Aneesha says
Hi Meena, the waffle batter should be slightly thinner than the Idli batter. Hope you enjoy these waffles.
Meera says
My waffles stuck to the base, could not lift them. Any suggestions for it?
Aneesha says
Hi Meera, I can think of two possibilities for that. One, that your waffle iron wasn't hot enough when you added the batter. It's like making dosa, the pan has to be hot so the batter doesn't stick. Second reason could be that the waffle plates weren't greased well. If you keep these two in check, I'm sure you'll have an enjoyable experience the next time.
Ravi Babu says
something different.
thanks
Aneesha says
Thanks Ravi, I hope you enjoy it!