Rice and Red Lentil Waffles

This is a combination of 2 recipes

• http://www.care2.com/greenliving/10-minute-protein-packed-lentil-pancakes.html
• http://www.divinetaste.com/archives/moong-dal-wafflesgreen-gram-waffles-with-green-and-red-chutney/ 

I used red lentils for their color and basmati rice because that is what I had.
Made 2 batches, one I soaked about 4 hours and the other that I soaked overnight and part of a day.

Pre=blend dry then cover with double the amount of water and soak a minimum of 4 hours or overnight.

• 1/2 c rice
• 1/2 c lentils
• 1 tsp. chia seed (optional) 

Drain then grind in blender* to fine paste with following seasonings. Save water to add back if needed to grind. (I added about 1 tablespoon of water to each ninja cup.)

• 1/4 tsp (for fluffiness, since we aren't fermenting the masa/ dough.)
• 1/4 tsp salt

Optional seasonings**

• 1 Tbs coconut oil (Thought it would make masa less sticky but didn't seem to make a difference.)
• 1 Tbs Flaxseed meal
• 1/2 tsp ginger
• 1/4 tsp cumin
• 1/8 tsp tumeric
• 1/4 tsp black pepper

*I ground in ninja cup in 2 batches
** Most of the seasonings are optional - Depends if you want it savory or sweet.

I had trouble with the waffles sticking to my Salton WM9.
The following seemed to work the best:

• Lightly oil pan before pre-heating. (If you use too much oil, the waffles brown on the outside before the inside cooks.)
• Add 1 ladle of batter to each of the 2 squares next to the hinges. Don't cook in the front squares.
• Cook a solid 5 minutes.

The waffles taste pretty good plain or with unsweetened yogurt on them.

I'd like to try making flat bread with this recipe to use in place of flour tortillas