If you’re looking to add a burst of color and nutrition to your child’s lunchbox, this Beetroot Waffle is a must-try. With its striking pink hue and crispy texture, it’s a fun twist on traditional South Indian flavors—perfect for picky eaters and waffle lovers alike. The secret ingredient? Beetroot puree, which not only adds vibrancy but also delivers a powerful dose of antioxidants, fiber, and iron.
This recipe uses fermented dosa batter as the base, making it gut-friendly and naturally rich in probiotics. The addition of veggies like onion and capsicum adds crunch and flavor, while cumin seeds and baking powder help lift the texture and aroma. These waffles are easy to make, customizable, and ideal for school tiffins, weekend brunches, or even festive platters.
Ingredients (Makes 4–6 Beetroot waffle)
- 1 medium beetroot, blended into a smooth puree
- 1 cup dosa batter (fermented rice and urad dal base)
- ¼ cup finely chopped onion
- ¼ cup chopped capsicum
- ½ tsp baking powder
- Salt to taste
- ½ tsp cumin seeds
- Ghee for greasing
Method for making Beetroot waffle
- In a mixing bowl, combine beetroot puree with dosa batter.
- Stir in chopped onion, capsicum, salt, cumin seeds, and baking powder.
- Preheat your waffle maker and lightly grease it with ghee.
- Pour the batter evenly and cook for 3–5 minutes until crispy and golden pink.
- Serve warm with coconut chutney, mint dip, or curd.
These waffles are not only visually exciting but also packed with nutrients. You can cut them into triangles or strips for easy finger food, or pack them with fruit and sauce for a complete tiffin. They’re also freezer-friendly—just reheat in a toaster for a quick snack.
Want more creative tiffin ideas? Don’t miss our last post on Suji waffle recipe—a crispy, veggie-packed snack that’s perfect for school days
This post is a part of Blogchatter Half Marathon 2025
Loved this recipe? Don’t forget to check out our previous post on evening snack recipes—another kid-approved ideas that’s just as nutritious and easy to make
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