Crispy on the outside, soft on the inside–this is a grown-up twist on waffles that even kids will like! My 5 year old loves cucumber and cream cheese mini-waffle sandwiches made this way.
The naturally fermented batter lends has a neutral yet tangy taste that goes well with many types of savory toppings. The best part? These are ready to serve in under 10 minutes!
Gluten free, allium free, no commercial yeast and plant-based (vegan friendly), as always 🙂 This recipe is naturally oil-free as well.
Let’s begin!
Preheat your waffle iron.
Pour your refrigerated or room temperature idli batter into a bowl. Add the salt, sugar and freshly minced rosemary. Whisk to combine.
Note: The sugar in this recipe is to increase the crispiness of the waffle. Omit if you’re on a low-sugar or Low-FODMAP diet. It doesn’t change the flavor one bit.
Pour the mixture into your heated waffle iron per the manufacturers instructions. Top with dairy-free cheese (if using).
Cook for the time required per your waffle iron instructions (usually 3-5 minutes).
Note: This recipe is naturally oil-free. However, dairy-free cheeses often have added oil. If you’re on an oil-free diet, be sure to read the label on your cheese before using it.
That’s it!
Herbed Sourdough Waffles
Ingredients
- 1.5 cups Fermented Idli Batter
- 2 tsp Sugar (optional)
- 2 tsp Freshly minced rosemary
- Cheese of choice (optional)
- Salt (to taste)
Instructions
- Preheat the waffle iron
- Add refrigerated or room temperature batter to a mixing bowl.
- Mix in sugar, rosemary and salt.
- Pour batter into the heated waffle iron. If you’re using cheese, I recommend adding it on top of the batter. Close the lid and let cook per the waffle iron manufacturer’s instructions.
- Remove from iron and serve!
Notes
Nutrition facts generated using an FDA-approved calculator. Not to be used as a substitute for a professional nutritionists advice.
