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Gathered
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
LED herb garden — grow basil, cilantro, parsley, dill year-round
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
LED herb garden — grow basil, cilantro, parsley, dill year-round
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Rinse the Urad dal thoroughly and soak in plenty of water for 3 hours or preferably overnight. Grind to a smooth batter using water judiciously in a blender with the required amount of salt . Add the black pepper / minced green chiles and the minced ginger to the batter (which should be somewhat similar to whipped egg whites that are not stiff like that for meringue, no 'peaks' required!) Heat the waffle iron till its ready. Brush liberally with oil ( go ahead, slather it on, you're getting a deep fried crunchiness with much less). and pour about 2 oz (a coffee scoop amount) of batter on the plates. Close and allow to cook until the steam ceases to escape. Gently open the waffle iron & lift the waffles onto a serving plate. Serve Warm with chutneys, aioli, or other relishes of your choice..
Suggested pairings: http://www.food52.com/recipes/10460_sweet_sour_tamarind_sauce
http://www.food52.com/recipes/12414_basic_cilantro_mint_chutney
http://www.food52.com/recipes/14014_cherry_tomato_rasam