What’s your waffle?
Hindustan TimesCrunchy, yet fluffy, waffles are a classic and are perfect for breakfast, brunch, dinner or anytime in between. To give this European breakfast classic an Indian twist, chef Reetu Uday Kugaji says, “Jalebi batter can be made into waffles with a drizzle of jaggery syrup.” Gulgule batter can also be used to prepare waffles. He says, “Waffles will keep having makeovers with Indian influences.” Cranberry cheese waffles with rosella syrup, cooked figs and sour cream is another savoury waffle he makes. “Waffles made from ragi, multigrain, oatmeal and muesli are finding takers,” says Swapnadeep Mukherjee, executive chef, The Metropolitan Hotel and Spa, Delhi. Recipe: Multigrain waffle with ice cream and fresh fruits Ingredients 2 eggs 1 cup milk 1 tsp baking powder ⅛ tsp salt ⅓ cup finger millet flour ⅓ cup buckwheat flour ⅓ cup oat flour ¼ tsp vanilla extract 2 tbsp sugar Method Using a hand beater, whip the eggs in a large bowl until fluffy.
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