Ginger Bread Waffles

About Ginger Bread Waffles

Ingredients

• Dried ginger powder 1½ tsps
• All purpose flour 2 cups
• Cinnamon powder ½ tsp
• Salt to taste
• Egg 1
• Baking 1½ tsps
• Cornflour 2 tbsps
• Powdered sugar 1 cup
• Unsweetened cocoa powder ½ cup
• Vanilla extract 2 tsps
• Butter 2 tbsps + to grease
• Whipped cream as required

How to Make Ginger Bread Waffles (Stepwise Photos)

Method

1. Sift flour, cinnamon powder, salt and ginger powder into a mixing bowl.
2. Break an egg into the mixture. Add baking powder, little salt and whisk adding a little water at a time and continuing to whisk till you get a smooth batter.
3. To make chocolate sauce, take cornflour in another bowl, add 2 cups water, cocoa powder, vanilla extract and butter and whisk together. Pour into a non-stick pan and cook till you get a sauce consistency.
4. Heat the waffle iron, grease it with a little butter, pour a ladle of batter, close the waffle iron and cook for 5 minute. Make more waffles in the same way.
5. Transfer them onto serving plates and serve hot topped with whipped cream and chocolate sauce.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps