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Vegan Savory Dosa/Uttapam Waffles

This Vegan Savory Dosa/Uttapam Waffles recipe is a great way to use dosa batter. This homemade waffle batter is loaded with veggies and is delicious! It's the perfect breakfast or snack recipe that can be made in just 20 minutes! 
Course Appetizer, Breakfast, Snack
Cuisine Asian, Indian, South Indian
Prep Time 15 minutes
Cook Time 5 minutes
Servings 8 people
Calories 261.5kcal




  • The first step in this recipe is to prepare the dosa/uttapam batter, for which you can use either fresh or leftover batter. Transfer the batter to a mixing bowl.
  • Add chopped onions, tomatoes, and corn.
  • Then add the greens like chopped bell pepper, spinach, green peas, and cilantro.
  • Next, add the ginger paste, minced green chilies, paprika, pav bhaji masala, and hummus.
  • Mix it all together. Add salt as required. Be mindful of the fact that the dosa batter already contains salt.
  • The mixture should have the consistency of pancake batter. This homemade waffle batter should neither be too thick nor too runny. Avoid adding excess water.
  • Heat a waffle maker as per instructions. Smear it with cooking oil spray. Pour a spoonful of batter into each mold of the waffle maker and cook it as per instructions.
  • You can select your desired level of browning and cook it accordingly. It should take about 3-4 minutes.
  • Carefully take them out once they are done. These savory vegan waffles taste the best when served warm and fresh.


For this vegan savory waffles recipe, you can either use freshly made dosa/idli/uttapam batter, leftover batter, or store-bought batter. 
You can totally prepare this dosa waffles recipe with just plain dosa/uttapam batter. There's no need to add anything to it. But adding veggies and spices just makes it more appetizing and more nourishing. 
Pav Bhaji Masala and hummus are purely optional but they add a nice flavor to the dosa. Skip if not available. Mix some vegan cheddar cheese into the batter to make dairy-free cheese waffles!
How to store leftover batter and waffles?
This homemade waffle batter stays good in the fridge for 4-5 days if stored properly in an airtight container. You can also freeze the batter for up to 2 months. 
The frozen batter should be thawed 24 hours in the refrigerator before use. I would suggest adding fresh veggies to the frozen homemade waffle batter whenever you want to make it. 
If you have some leftover waffles, store them in the fridge and just reheat them before serving them again. You can also freeze them if need be. 
How to get crispy waffles?
Colder the homemade waffle batter, the crisper the dosas in the waffle maker. No need to get the batter to room temperature. You can use the batter straight out of the fridge. 
Plus, a thinner batter generally results in a crisper waffle. Using oil instead of butter helps in the crispiness too. 
Waffles are not crispy?
If the waffles don't get crispy enough in the waffle maker, then place them on a rack set on a baking sheet and bake in a 250F oven for another 5-10 minutes, until crisp.
Alternatively, you can melt a small amount of flavored butter in a frying pan. Then place the waffle in the pan and lightly toast it on both sides.
Your waffle will be evenly coated, warm, and a little crispier. Be careful to not burn the butter/waffle.
How to make waffles without a waffle maker?
You can totally use a sandwich maker. However, you can use this batter to make mini or regular pancakes on a skillet instead of waffles. 
How to clean a waffle maker?
Use a damp cloth to wipe it clean. To remove stubborn, baked-on batter drips, pour a few drops of cooking oil onto it. Let it sit a few minutes to soften, then wipe it away with a damp cloth. 
You can also use a wet, soapy dishcloth and wipe down the inside of the waffle maker. 


Calories: 261.5kcal | Carbohydrates: 57.06g | Protein: 3.6g | Fat: 0.85g | Saturated Fat: 0.13g | Sodium: 206.4mg | Potassium: 177.78mg | Fiber: 2.68g | Sugar: 2.93g | Vitamin A: 1230.45IU | Vitamin C: 40.86mg | Calcium: 15.78mg | Iron: 0.5mg