Spicy Waffle - Packed with protein and veggies

I have been making eggless waffles with my own recipe for quite sometime.  I wanted to make a spicier version to pack for lunch.    I had some left over idli and barley dosa batter which I wanted to use.   I made this with lots of veggies and left it to cook little longer.   

Urad/Bengal gram is rich in protein and fermented idli/dosai batter just makes it more nutritious.  Sesame oil is packed with good omega fatty acids!  I have switched from Saffola oil to Coconut, Sesame and Mustard oil for everyday use.    

What you need?

Idli/Dosai batter - 2 cups . (or)  Soak Split yellow moong 1 cup for 2 hrs

Red onion - 1 

Carrot - 1

potatoes - 2

Cauliflower - 1/2 cup

Frozen peas - 1/2 cup

Sesame Oil - 1 Tbsp

coriander greens - 2 Tbsp

Tadka:

Sesame oil - 1 tbsp

mustards

urad dal - 1 tsp

chana dal - 1 tbsp

curry leaves a few

ginger - 1/2 inch

gr chilies -2

How to make?

1. Finely shred all the veggies
2. If you are not using Idli/Dosa batter, Grind Yellow moong to a smooth dosa batter consistency (should not be too watery)
3. Heat oil in a small pan, once its hot, add mustard seeds, keep it covered, once the mustard splutters, add rest of the ingredients on the Tadka and toast it till the lentils are golden brown.
4. Pour the tadka, veggies on the batter, Adjust salt and add water if needed to make the batter pourable 
5. Heat Waffle grid and brush with Sesame oil, pour the batter and spread over the waffle iron.
6. Allow it to cook longer, keep the heat to maximum.   Roasted waffles tastes pretty good
7. Brush the waffle with sesame oil to keep it moist if you are packing for lunch or eating later.
8. Service with Tomato sauce or mint chutney.   

I added about 1/4 cup of chopped fresh carrot greens since I had them.