Bhindi Masala Gravy Recipe

Bhindi masala gravy is a delicious North Indian dish made with okra simmered in a spiced onion-tomato gravy! Learn how to make restaurant-style bhindi masala at home in this step-by-step photo and video tutorial.

If you are an okra fan, you are going to love this Indian okra curry. If you have not tried okra before, this easy bhindi masala gravy recipe will definitely be the one you would want to try.

Bhindi is undoubtedly one of the most common vegetables used in Indian cooking. There are a number of bhindi recipes that have different flavor quotients and they all taste amazing. Be it a simple bhindi sabzi, a dry version of this recipe, bhindi kadhi, aloo bhindi, bhindi kurkuri, bindi salan, bhindi raita, or dahi bhindi.

• What is Bhindi Masala?
• Why should you try this recipe?
• Ingredients needed
• How to make Punjabi bhindi masala gravy – Step-by-step instructions
• Serving suggestions
• Storage Instructions
• Recipe Tips
• Variations
• Frequently Asked Questions (FAQs)
• Recipe Modifications
• You may also enjoy these bhindi recipes
• Bhindi Masala Gravy Recipe

What is Bhindi Masala?

I doubt this dish needs any introduction. But if you have not heard of this dish let me familiarize you with it. Bhindi masala is a North Indian style of preparing okra.

Okra is known as bhindi in Hindi and masala in this context refers to the typical Punjabi, spiced onion-tomato base flavored with spices and fresh and dried herbs. The masala base can also be used to make other dishes like aloo baingan, aloo gobhi, mushroom masala, etc.

Here, okra is cooked in a spicy, and slightly tangy semi-thick curry. This okra curry recipe is packed with flavors that will definitely tantalize your taste buds! I’m sure you will be making it often once you try this recipe!

Most folks normally make a semi-dry version of this recipe. But the recipe I’m sharing with you is more of a restaurant-style preparation. We enjoyed this gravy from a restaurant once, and since then it’s been a favorite. I’ve tried to replicate the flavors and pretty much managed to nail the recipe.

If you love okra as much as I do, I’m sure you will love this restaurant-style bhindi masala recipe too. So next time you get some okra, give this recipe a go!

Why should you try this recipe?

☑ This is a tried and tested recipe that’s been popular on the blog for a long time.

☑ If you are looking for restaurant-worthy flavors!

☑ Besides being a delicious veggie, okra offers numerous health benefits.

☑ Can be adapted to make it vegan.

☑ It is also gluten-free.

☑ The recipe can be easily scaled for the desired number of servings (cooking time will increase a bit).

☑ Makes for a great lunch box option or perfect for weeknight dinners.

Ingredients needed

To make this delicious bhindi curry, you will need;

Okra: Okra is also known as lady’s fingers. I suggest using fresh, tender okra pods for this recipe. They tend to be more flavorful and less slimy.

Onions and tomatoes: These form the base of the gravy. I’ve used red onions which are typically used in Indian cooking. You could also use yellow, white onions, or shallots. As for the tomatoes, make sure you use, ripe and pulpy tomatoes.

Green chilies: I’ve used a mild variety of chilies.

Ginger and garlic: I’ve used homemade coarsely crushed ginger and garlic which adds a better flavor. You can also use the store-bought paste if you are pressed for time.

Basic Indian spices: These include cumin seeds, ground turmeric, Kashmiri red chili powder, cumin, coriander, kasuri methi, and garam masala, along with salt.

Dahi or yogurt: Adds a light, creamy texture and a subtle tang.

Cooking fat: I’ve used sunflower oil for this recipe. But feel free to use your preferred oil.

Coriander leaves: Add a fresh element to the gravy.

How to make Punjabi bhindi masala gravy – Step-by-step instructions

Step 1: Prepare okra

Wash and pat dry 250 grams of okra with a kitchen napkin (It should be completely dry). Cut off the crown and tip, and cut the okra into 1 to 2-inch pieces depending on how you like them. Be sure to check for worms inside the pods, and discard the pods if you find any. ( Photos 1 to 4 )

Step 2: Saute the okra

Heat 1 tablespoon of oil in a skillet over medium heat. Shallow fry the okra, stirring occasionally, until they shrink, develop color around the edges, and are about 80% cooked. ( Photos 5 to 8 )

Add salt and mix well. Transfer the bhindi to another bowl and set it aside. ( Photos 9 to 11 )

Step 3: Punjabi onion-tomato base

Heat the remaining 3 tablespoons of oil in a heavy-bottomed pan/kadai over medium heat. ( Photo 12 )

Once the oil has heated, add 1 teaspoon of cumin seeds, and allow it to splutter. ( Photo 13 )

Next, add 1 cup of finely chopped onions and sauté until golden brown. ( Photos 14 to 16 )

Add 2 teaspoons of coarsely crushed ginger-garlic paste and 2-3 slit or finely chopped green chilies, and sauté until the ginger-garlic is fragrant. ( Photos 17 to 20 )

Add 1/2 teaspoon of turmeric powder, 2 teaspoons of coriander powder, 1 teaspoon of Kashmiri red chilli powder, and 1/2 teaspoon of roasted cumin powder. Sauté over medium heat for another minute. ( Photos 21 to 26 )

Add a splash of water if needed to prevent the spices from burning.

Add 3/4 cup of tomato puree and mix well. ( Photos 27 and 28 )

Cover the pan and cook on medium heat for 1-2 minutes. ( Photo 29 )

Remove the lid and sauté until the oil separates. ( Photos 30 to 32 )

Switch off the heat, and add 1/4 cup whisked dahi/yogurt. Mix it well. ( Photos 33 to 35 )

Switch on the heat, cover, and cook on low heat for 1-2 minutes. ( Photo 36 )

When you remove the lid you will notice specks of oil on top of the masala. ( Photos 37 )

Continue cooking, until oil separates from the sides. ( Photos 38 and 39 )

Add about 1/4 to 1/2 cup water (adjust as per desired consistency), mix it well, and let the gravy come to a boil. ( Photos 40 to 42 )

Season the gravy with salt and mix well. Add salt accordingly as salt is also added to the bhindi in the 2nd step. ( Photos 43 and 44 )

Step 4: Add fried okra to the gravy

Add the fried okra, and mix well, simmer on low heat, covered, for 2-3 minutes or longer depending on your desired doneness. ( Photos 45 to 48 )

Give everything a gentle mix and add 1/2 teaspoon of garam masala, 1/2 teaspoon of crushed kasuri methi, and 2-3 tablespoons of finely chopped coriander leaves. ( Photos 49 to 52 )

Mix well and cook on medium-low heat for a few more seconds. ( Photos 53 to 54 )

Check for seasonings, and adjust salt if required. If it is too tangy, add a pinch of sugar. If you prefer a more tangy flavor, squeeze lime juice.

Serve hot!

Serving suggestions

Bhindi masala paired with rice and dal is pure comfort food! You can savor this delicious bhindi masala gravy with chapati, roti, naan, paratha, poori , or any other flatbread.

You can also pair it with some jeera rice, brown rice, or plain steamed rice.

Consider making it a part of a thali by serving it along with rice, dal , flatbread of choice, yogurt or raita , salad, pickle, and some dessert. Wash it all down with a big glass of chaas (spiced buttermilk)! A good nap after this meal is guaranteed 😀

Pictured here, is bhindi masala gravy served with garlicky toor dal tadka, rice, chapati, and sliced cucumber and radishes.

Storage Instructions

This recipe makes a small batch enough to serve 2 to 3 people as a main dish or 3 to 4 people if serving as a side dish or as a part of a thali. So having leftovers is highly unlikely. However if you double the batch, and end up with leftovers, refrigerate it in an airtight container for up to 3 days.

Reheat over the stovetop or in the microwave until thoroughly heated through. Add a splash of water if needed as this gravy thickens as it sits.

Recipe Tips

Here are a few of my tips to help you make the BEST bhindi masala recipe!

Okra: Since okra is the hero of this recipe, be sure to use fresh, small tender okra pods. Look out for pods that are about 3 to 4 inches long and have smooth, bright green skin, free of any bruises or blemishes. The tail of the pods should snap easily and not bend, that’s an easy way to gauge if they are fresh. The larger pods tend to be tough and fibrous and are best used in stews, gumbo, etc.

A good quality pan: Use a good quality pan, nonstick, or cast iron to prevent the bhindi from sticking at the bottom of the pan.

Avoid cooking okra on high heat: Cooking on high heat will brown the exterior of the okra pods quickly. This will not help in getting rid of the sliminess which is the primary reason for this extra step. Also, avoid stirring the okra too frequently, as that can make the okra slimy.

Do not cover the pan: Avoid covering the pan while sauteing the bhindi initially as it retains steam and increases moisture which in turn will make the bhindi slimy.

Cooking oil: You can replace the vegetable oil with mustard oil for authentic North Indian flavor.

Do not skimp on the oil: You will need the quantity of oil specified to saute the bhindi. Sauteing helps reduce the sliminess, so do not try to cut back on the oil in this step. You can cut back on the oil in the gravy preparation to cut back on calories. You may also air fry or roast the okra in the oven.

Switch off the heat when adding dahi (curd): High heat may cause the curd to split. Always turn down the heat or switch off the heat and then add the curd. Mix it well and increase the heat. Make sure you whisk the curd before adding it to the masala. Also, try and use fresh dahi as sour dahi may make the dish too tangy.

Cut back on the cooking time: You can start preparing the gravy while sauteing the bhindi simultaneously. It will reduce your overall cooking time to quite an extent.

Variations

Dry version: For the dry version, skip the yogurt and water. After the onion-tomato base seasoned with spices is ready, simply add the sauteed okra and toss it around. You may add about 1/2 teaspoon of amchur powder here along with the other spices or finish off the dish with a squeeze of lemon juice.

Add potatoes: After frying the bhindi, shallow fry about 1.5 to 2 cups of diced potato. Cook until golden brown and almost cooked through. Set aside and add it to the gravy along with the bhindi. Increase the water to adjust the consistency of the gravy if needed or skip the water and make a dry aloo bhindi version.

No-onion and garlic version: For a Jain version, follow the recipe as such, simply skip the onion and garlic. Add 1/4 teaspoon hing (asafoetida) along with the cumin.

Spices: Feel free to customize the quantities of spices and herbs as per your desired flavor. If you prefer more heat, add 1 teaspoon of red chili powder along with the Kashmiri chili powder. You can also use the dark green spicy green chilies instead of the light ones.

A richer gravy: For a creamy, rich variation, add 1/4 cup of cashew paste after you add the yogurt. You can also add 2 tablespoons of fresh cream or heavy cream at the end.

How do you cook okra without it being slimy?

The sliminess or gummy, gel-like substance in okra is known as mucilage which contains soluble fibers.

Follow these steps to the T to avoid the problem of sliminess so that you can enjoy this healthy vegetable more often!

• First and foremost, wash the okra pods very well and drain the water completely.
• Then pat dry the pods thoroughly with a clean kitchen napkin or paper towel. I mean really well, they should be completely dry. You can lay them on a tray lined with paper towels and allow them to air dry for some time or overnight. This could save some of your time if you plan in advance.
• Next, time to chop the bhindi! Use a dry cutting board and a dry, sharp knife. Also, make sure that your hands are completely dry.
• It is not unusual to notice that the knife gets sticky while chopping the okra. Simply wipe the knife with a paper towel and continue chopping the rest of the pods.
• For a recipe like this, it is best to saute the okra in oil separately over medium-low heat before adding it to the dish. Sauteing in cooking fat of any sort will reduce the sliminess to a great extent.
• Avoid over-stirring diced okra while cooking as it releases more slime.
• Add salt towards the end to avoid slimy okra. If you add salt to the okra initially, it will release moisture.
• Make sure you cook okra uncovered while sauteing it. Covering the pan will retain the steam, and as you know by now moisture needs to be avoided at all stages while handling this vegetable.
• Souring agents like amchur powder, lime or lemon juice, yogurt, kokum, tamarind, etc. added while cooking also helps in reducing the slime.

Can I use frozen okra for this recipe?

This recipe is best made with fresh okra. For frozen okra, thaw them first and then spread them out on a tray lined with paper towels or a clean kitchen napkin. Pat dry until most of the moisture is gone. You will need additional 2-3 minutes to help crisp up the okra.

Is this dish spicy?

This bhindi masala gravy recipe is not spicy at all. I’ve used light green chilies which are very mild. Moreover, I’ve used Kashmiri chili powder, which adds a vibrant red color without the heat.

Recipe Modifications

This bhindi masala gravy recipe was first published on Sep 18, 2018, and was updated on July 1, 2022, to include new images, a video tutorial, and additional information. The recipe has been modified slightly, here are the changes;

• I’ve skipped adding amchur powder (dry mango powder) this time and left it as an optional ingredient. This recipe was developed using finely diced Roma tomatoes and US yogurt which is more creamy than tart. Hence a little bit of amchur powder was added for the tangy flavor. Indian tomatoes and dahi provide the right tartness to this dish that is well balanced with the spices. Hence, no need for an additional souring agent.
• Replaced the chopped tomatoes with tomato puree.

You may also enjoy these bhindi recipes

• Dahi bhindi
• Bharli bhendi

Bhindi Masala Gravy Recipe

Ingredients1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

• 3 to 4 tablespoons oil, divided
• 250 grams Okra/bhindi
• 1 teaspoon cumin seeds
• 1 cup finely chopped onion, approx 135 grams
• 2 teaspoons coarsely crushed ginger garlic paste, 4 garlic cloves and 1 inch ginger
• 2-3 green chillies (mild or spicy), slit lengthwise or finely chopped
• 1/2 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1/2 teaspoon roasted cumin powder
• 1 teaspoon Kashmiri chilli powder
• 3/4 cup tomato puree made by blending 200 grams tomatoes
• 1/4 cup yogurt, regular dairy if not vegan or your favorite non-dairy yogurt
• Salt, to taste
• 1/2 teaspoon garam masala
• 1/2 teaspoon crushed kasoori methi
• 1/2 teaspoon amchur powder/Juice of half a lime, optional, if you prefer more tangy flavor
• 2-3 tbsp chopped coriander leaves

Instructions

• Wash and pat dry okra with a kitchen napkin (It should be completely dry). Cut off the crown and tip, and cut the okra into 1 to 2-inch pieces depending on how you like them. Be sure to check for worms inside the pods, discard the pods if you find any.
• Heat 1 tablespoon of oil in a skillet over medium heat. Shallow fry the okra, stirring occasionally, until they shrink, develop color around the edges, and are about 80% cooked.
• Add salt and mix well. Transfer the bhindi to another bowl and set it aside.
• Heat the remaining 3 tablespoons of oil in a heavy-bottomed pan/kadai over medium heat.
• Once the oil has heated, add cumin seeds, and allow it to splutter.
• Next, add finely chopped onions and sauté until golden brown.
• Add ginger-garlic paste and finely chopped green chilies, and sauté until the ginger-garlic is fragrant.
• Add turmeric powder, coriander powder, Kashmiri red chilli powder, and roasted cumin powder. Sauté over medium heat for another minute.
• Add a splash of water if needed to prevent the spices from burning.
• Add tomato puree and mix well. Cover the pan and cook on medium heat for 1-2 minutes.
• Remove the lid and sauté until it the oil separates.
• Switch off the heat and add whisked dahi/yogurt. Mix it well
• Switch on the heat, cover, and cook on low heat for 1-2 minutes.
• When you remove the lid you will notice specks of oil on top of the masala. (
• Continue cooking, until oil separates from the sides.
• Add about 1/4 to 1/2 cup water (adjust as per desired consistency), mix it well, and let the gravy come to a boil.
• Season the gravy with salt and mix well. Add salt accordingly as salt is also added to the bhindi.
• Add the fried okra, and mix well, simmer on low heat, covered, for 2-3 minutes or longer depending on your desired doneness.
• Give everything a gentle mix and add garam masala, crushed kasuri methi, and finely chopped coriander leaves. Mix well and cook on medium-low heat for a few more seconds.
• Check for seasonings, and adjust salt if required. If it is too tangy, add a pinch of sugar. If you prefer a more tangy flavor, squeeze lime juice. Serve hot!

Video

Notes

• Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
• Kindly refer to the serving suggestions , storage instructions , recipe tips , variations , and FAQs for more info related to this post!

Nutrition

Bhindi Masala Gravy Recipe

Ingredients

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

• 3 to 4 tablespoons oil, divided
• 250 grams Okra/bhindi
• 1 teaspoon cumin seeds
• 1 cup finely chopped onion, approx 135 grams
• 2 teaspoons coarsely crushed ginger garlic paste, 4 garlic cloves and 1 inch ginger
• 2-3 green chillies (mild or spicy), slit lengthwise or finely chopped
• 1/2 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1/2 teaspoon roasted cumin powder
• 1 teaspoon Kashmiri chilli powder
• 3/4 cup tomato puree made by blending 200 grams tomatoes
• 1/4 cup yogurt, regular dairy if not vegan or your favorite non-dairy yogurt
• Salt, to taste
• 1/2 teaspoon garam masala
• 1/2 teaspoon crushed kasoori methi
• 1/2 teaspoon amchur powder/Juice of half a lime, optional, if you prefer more tangy flavor
• 2-3 tbsp chopped coriander leaves

Instructions

• Wash and pat dry okra with a kitchen napkin (It should be completely dry). Cut off the crown and tip, and cut the okra into 1 to 2-inch pieces depending on how you like them. Be sure to check for worms inside the pods, discard the pods if you find any.
• Heat 1 tablespoon of oil in a skillet over medium heat. Shallow fry the okra, stirring occasionally, until they shrink, develop color around the edges, and are about 80% cooked.
• Add salt and mix well. Transfer the bhindi to another bowl and set it aside.
• Heat the remaining 3 tablespoons of oil in a heavy-bottomed pan/kadai over medium heat.
• Once the oil has heated, add cumin seeds, and allow it to splutter.
• Next, add finely chopped onions and sauté until golden brown.
• Add ginger-garlic paste and finely chopped green chilies, and sauté until the ginger-garlic is fragrant.
• Add turmeric powder, coriander powder, Kashmiri red chilli powder, and roasted cumin powder. Sauté over medium heat for another minute.
• Add a splash of water if needed to prevent the spices from burning.
• Add tomato puree and mix well. Cover the pan and cook on medium heat for 1-2 minutes.
• Remove the lid and sauté until it the oil separates.
• Switch off the heat and add whisked dahi/yogurt. Mix it well
• Switch on the heat, cover, and cook on low heat for 1-2 minutes.
• When you remove the lid you will notice specks of oil on top of the masala. (
• Continue cooking, until oil separates from the sides.
• Add about 1/4 to 1/2 cup water (adjust as per desired consistency), mix it well, and let the gravy come to a boil.
• Season the gravy with salt and mix well. Add salt accordingly as salt is also added to the bhindi.
• Add the fried okra, and mix well, simmer on low heat, covered, for 2-3 minutes or longer depending on your desired doneness.
• Give everything a gentle mix and add garam masala, crushed kasuri methi, and finely chopped coriander leaves. Mix well and cook on medium-low heat for a few more seconds.
• Check for seasonings, and adjust salt if required. If it is too tangy, add a pinch of sugar. If you prefer a more tangy flavor, squeeze lime juice. Serve hot!

Video

Notes

• Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
• Kindly refer to the serving suggestions , storage instructions , recipe tips , variations , and FAQs for more info related to this post!

Nutrition

This easy eggless waffle recipe is made with simple pantry ingredients. They are delicately crispy on the outside and tender and fluffy on the inside. They taste just like regular waffles even though they are made without eggs!

Have you ever planned on treating your family to some delicious waffles only to find out that you ran out of eggs? Well, no problem! The good news is that you CAN make waffles without eggs!

When you are hit with your next waffle cravings, ditch the box mix and try making this delicious eggless waffle recipe from scratch! I bet you will never go back to any box mix cause nothing beats fresh homemade waffles.

I’ve made this waffle recipe without eggs countless times now, even when I have eggs lying around in the fridge. Well, at least there is one less hassle of whipping the egg whites separately!

They have a beautiful golden color and always turn out just like the real deal waffles, buttery, wonderfully crispy on the outside, and soft and fluffy on the inside!

• Why you will love this recipe?
• Ingredients needed
• How to make eggless waffle recipe – Step-by-step instructions
• Serving suggestions
• Storage instructions
• Tips to make the best eggless waffle recipe
• Variations
• Frequently asked questions (FAQs)
• Some general tips on handling your waffle maker
• You may also enjoy these easy breakfast recipes without eggs
• Eggless Waffle recipe

Why you will love this recipe?

☑ Quick and easy recipe

☑ Perfect for those with egg allergies or vegetarians who don’t consume eggs

☑ They taste just like waffles made with eggs

☑ Perfectly crispy exterior and soft and fluffy on the inside

☑ Does not need any special ingredients, you most likely have everything in your pantry

☑ Can be made ahead and frozen for quick weekday homemade breakfasts

☑ Also great for dessert 😀

Ingredients needed

To make this easy eggless waffle recipe you will need;

Flour: Just regular, all-purpose flour will do.

Leavening agents: Baking powder and baking soda.

Salt: Enhances the flavor of the waffles.

Vinegar: Added to milk to make homemade buttermilk.

Milk: Milk is used in two parts in this recipe. Part of it is used to make buttermilk and the other part is added later to the wet ingredients. I prefer using both milk and buttermilk because it yields the perfect eggless waffle recipe. Buttermilk makes these waffles flavorful, light, and fluffy. Milk helps in making these waffles crispier. I’ve tried making these eggless waffles using all buttermilk and all milk and finally, the combination of both was what worked the best as suggested by Fine Cooking .

Sugar: I’ve used castor sugar. Regular granulated cane sugar such as Domino’s will work just as fine. Sugar also helps in the caramelization and crisping up of the waffle.

Butter: I’ve used unsalted melted butter for this recipe. If using salted butter, simply skip adding the salt.

Vanilla extract: I’ve added some vanilla extract to flavor these eggless waffles. You could leave it out if you wish to.

How to make eggless waffle recipe – Step-by-step instructions

Step 1: Prepare buttermilk

Add 1½ cups of whole milk to a medium mixing bowl. Add 1½ tablespoons of white distilled vinegar. Mix and set aside for 5 minutes. The milk will curdle, and that’s buttermilk. ( Photos 1 to 4 )

Step 2: Dry ingredients

In a medium bowl, sift 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, add ¼ teaspoon of fine sea salt, and whisk well. Set aside. ( Photos 5 to 10 )

Step 3:Liquid ingredients

After 5 to 10 minutes the milk will curdle and this is what it will look like. ( Photo 11 )

After 5 minutes, add the remaining ½ cup of milk, 3 tablespoons of castor sugar, 2 teaspoons of pure vanilla extract, and 6 tablespoons of unsalted melted butter. Whisk well. ( Photos 12 to 17 )

Step 4: Combine wet and dry ingredients

Add wet ingredients to dry ingredients, mix just until combined and no more flour streaks are visible. Let the batter rest for 15 minutes. ( Photos 18 to 21 )

Step 5: Cook waffles

Preheat the waffle iron as per the manufacturer’s instructions. ( Photo 22 )

Grease the waffle iron with oil or melted butter using a silicone brush. Pour ½ cup (or the recommended amount) of the batter and cook until golden and crispy. (It takes my waffle iron about 6 minutes). ( Photos 23 to 27 )

Waffles are done when the steam stops coming out of the sides of the waffle maker. Do not be tempted to open it before that or it will cause the waffle to split in half.

Transfer the waffles to a cooling rack or in a 200° F oven over a rack to keep them warm and crispy. ( Photo 28 )

Repeat with the remaining batter to make more waffles. ( Photos 29 to 33 )

Be sure to reheat the waffle iron between batches and also grease the plates each time before use.

Serving suggestions

My favorite way to dress up these waffles is with a dab of butter and maple syrup!

Here are a couple of topping suggestions for these egg-free waffles. You could use any one or a combination of some of these yummy toppings.

• Agave nectar or honey
• Sweetened whipped cream
• Condensed milk
• Hazelnut spread with banana slices or berries
• A dusting of powdered sugar
• Chocolate syrup and chocolate chips
• Peanut butter or any other nut butter and jelly
• Ice cream for dessert
• Sliced nuts

You can also consider having a waffle bar for your next brunch party! It will cater to all your guests at large as this recipe can be adapted to suit dietary requirements.

Storage instructions

Leftovers: These egg-free waffles taste best when made fresh. If you have leftovers, refrigerate them in an airtight container and consume them within 2 to 3 days.

Freeze: Make a double batch and freeze these waffles for a hassle-free breakfast for rushed mornings! Here is how to go about it;

• Allow the waffles to cool down completely.
• Then place them on a parchment-lined baking tray in a single layer and freeze for about 2 hours or until frozen.
• Place the frozen waffles in a plastic freezer bag, and squeeze out as much air as possible to prevent freezer burn. I like to portion them out into single servings.
• Label the contents, and freeze for up 3 months.

Reheat: Reheat the frozen waffles either in a toaster, toaster oven, oven, or air fryer. Avoid using a microwave as it will just turn out soggy.

• Oven: Place the frozen waffles over the baking rack in a single layer and reheat at 300° F for (about 15 minutes for frozen) and (about 9 to 10 minutes for refrigerated) or until heated through. Add a couple of minutes more to achieve your desired crispiness.
• Air fryer: Place the frozen waffles in a single layer in the air fryer basket. You may use a stand if you want to reheat more waffles. Air fry at 180° C/350° F for about 3 to 4 minutes, flipping halfway through.
• Leftover waffles that were refrigerated can be air-fried at 180° C/350° F for about 1 to 2 minutes or until your desired doneness.

Tips to make the best eggless waffle recipe

Here are some important tips to keep in mind when it comes to making these egg-free waffles!

Room temperature ingredients: This will help the wet ingredients to blend better, especially when you add the melted butter into the buttermilk +milk mixture.

Check your baking powder and soda: Since the recipe relies heavily on these two ingredients to help the waffle rise, please make sure you are using fresh baking powder and soda. Make sure they are aluminum-free to avoid any bitter metallic aftertaste.

Do not over-mix the waffle batter: Overmixing will result in the development of gluten strands and result in tougher waffles. Tiny lumps are fine in the batter, it need not be super smooth. If you feel you may overmix using a whisk, then I suggest using a silicone spatula to gently fold the ingredients as you would with cake batter.

Let the batter rest for at least 15 minutes: This helps the flour soak up the liquid and hydrate which gives the gluten a chance to relax.

Keep the cooked waffles on a cooling rack: Avoid placing the cooked waffles on a plate as they will get soggy from the bottom. Place them on a cooling rack in a single layer. To keep waffles crisp for longer, place the cooked waffles in a 200° F oven directly over the baking rack in a single layer while you continue cooking the rest of the waffles. This will ensure that the waffles continue to stay crisp until served.

Variations

I’ve tested 4 variations of this eggless waffle recipe. So feel free to switch things around if you need a change.

Chocolate (our favorite!): Add 1/2 cup unsweetened cocoa powder. Increase the sugar to 1/3 or 1/2 cup. Adjust the consistency with a couple of tablespoons of milk if needed.

Whole wheat eggless waffles: Waffles made entirely with wheat flour tend to be really dense and have a strong nutty taste. I suggest you swap half of the flour with whole wheat flour the first time you make it. If you like the taste then you can replace the flour with wheat flour entirely. You will need to adjust the consistency of the batter by adding about 1/4 cup more milk if using only wheat flour.

Oats waffles (a healthier touch): You cannot substitute the flour with oat flour in a 1:1 ratio by volume since oat flour is lighter than all-purpose flour. Swap the flour with the same quantity by weight of oat flour. Everything else will stay the same.

Eggless savory waffles: For a savory spin, fold about 1 cup of freshly grated cheese (cheddar cheese is great) into the batter. 1-2 tablespoons of grated parmesan cheese can also be added. You can also add a pinch of dried herbs like rosemary, parsley, thyme, tarragon, etc, or a couple of tablespoons of fresh herbs. Some finely chopped veggies like onions, tomatoes, bell peppers, or grated carrots, beets, etc can also be added to make it wholesome. You may also add some veggie puree like spinach puree, carrot puree, mashed potatoes, etc, and adjust the liquid accordingly. Add some freshly cracked black pepper and red pepper flakes for a punch of heat. Also, skip the sugar or reduce it to 1 to 2 teaspoons.

Flavor the batter: You can use other ingredients like ground nutmeg, all-spice, pumpkin pie spice, lemon zest, ground cinnamon, etc to flavor the waffles. This eggless waffle recipe is a blank canvas, you can flavor the base or go big on the toppings 😀

Sugar: You can swap the sugar with maple syrup or brown sugar.

Mix-ins: You can add chopped fruits like apples, strawberries, blueberries, raspberries, or even chocolate chips (yum!).

What is the difference between Belgian and regular waffles?

Belgian waffles are thicker, larger, and have deeper pockets than American-style waffles. They are also made using yeast which gives them their signature light and airy texture on the inside. Regular waffles are leavened with baking powder and baking soda.

Can I make this eggless waffle recipe without a waffle maker?

The best alternative would be to use a silicone waffle mold. Transfer the batter to the mold and bake in a 200° C/ 400° F oven for 12-15 minutes or until golden brown.

You can also consider investing in a stovetop waffle maker. The other alternatives would be to try making them in a sandwich maker, or a grill pan but they won’t have the same look as waffles.

Can I use store-bought buttermilk?

Of course, you can! You will need to adjust the consistency by adding a couple of tablespoons more milk or water since store-bought buttermilk is thicker than the homemade one.

How to make these waffles vegan?

You can replace the milk with plant-based milk of your choice and the butter with oil, vegan butter, or margarine.

I’ve tested this recipe with oil and it works out just as well. Add a teaspoon or so of butter extract for that butter flavor, just make sure it’s vegan.

Can I skip the vinegar?

I did try a batch using only milk. Though they tuned out great, they seriously lacked flavor. It was very bland for my liking. The buttermilk adds a wonderful flavor and texture to these egg-free waffles. If you don’t like to use vinegar, use lemon juice instead.

Can I make the batter the night before?

Unfortunately, no! I tested a small portion of the batter and did not work out well. The leavening agents lost their effectiveness, the batter did not rise well and the resultant waffles were pretty flat, dense, rubbery, and had a pale white color.

Though I haven’t tried this, you can probably make the batter and skip the baking powder and soda. Add them when you are ready to make the waffles.

How to keep the waffles warm?

Before starting with the batter prep, preheat your oven to 200° F (93°C). This temperature is just right, enough to keep the waffles warm and maintain the crispiness without drying them out.

Pop the waffles from the waffle maker into the preheated oven, directly over the rack or on a baking tray lined with a wired rack. The rack allows the air to circulate around the waffles, which helps to keep the waffles warm and crispy.

Avoid stacking the waffles or they will get soggy! Spread them in a single layer over the rack.

Can I use this recipe to make eggless pancakes?

Yes! You can use this batter to make pancakes too. Even though waffle batters typically contain more fat and leavening agents than that required for a pancake batter, this recipe will still work in a pinch. If your intention is to make just pancakes, then reduce the melted butter to 4 tablespoons, sugar to 2 tablespoons, and baking powder to 2 teaspoons.

Some general tips on handling your waffle maker

Know your waffle maker: Not all waffle makers are the same! Depending on your need and usage you can invest in the higher-end models or just buy a regular waffle maker.

Some waffle makers have timers or temperature control which are pretty cool features. The one I’m using has 3 in 1 interchangeable plate but it doesn’t have temperature control or a timer, but it serves the purpose satisfactorily.

Some waffle makers may need more batter, while some may take a longer time to cook the waffles. So do a test run for the first waffle to get an idea of the amount of batter and the cooking time needed to achieve your perfect waffle.

Make sure the waffle iron is sizzling hot: This is one of the keys to crispy waffles. After every batch, make sure you are reheating the waffle iron until it is really hot. You should be able to hear the sizzling sound when the batter hits the iron.

Grease the waffle iron plates well: There is enough fat in the recipe so ideally, the batter should not stick to the plates. But like I mentioned, every waffle maker is different. So do remember to grease the plates with some sort of fat. Melted butter or oil both work well. I personally do not like to use oil spray for the waffle plate as it eventually leads to a build-up of residue which is difficult to clean.

An indication that the waffle is cooked: You will know the waffles are cooked when steam dissipates from the sides of the waffle maker.

You may also enjoy these easy breakfast recipes without eggs

Eggless French toast

Instant Pot steel-cut oats

Yogurt parfait with granola and fruit compote

Have you made this recipe?

I would love to hear from you! Please be sure to share your feedback and/or give this recipe a rating in the comment below. Your reviews help others know the recipe better too.

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Eggless Waffle recipe

Ingredients1x2x3x

Dry ingredients

• 2 cups all-purpose flour, 285 grams
• 3 teaspoons baking powder, 12 g
• ½ teaspoon baking soda, 2 g
• ¼ teaspoon fine sea salt

Wet ingredients

• 2 cups whole milk, divided, 500 ml
• 1½ tablespoons of distilled white vinegar, 20 ml
• 3 tablespoons castor sugar, 45 grams
• 6 tablespoons unsalted melted butter, 85 grams
• 2 teaspoons pure vanilla extract, 10 ml

Instructions

Prepare buttermilk

• Add 1½ cups milk to a medium mixing bowl. Add vinegar. Mix and set aside for 5 minutes. The milk will curdle, and that’s buttermilk.

Dry ingredients

• In a medium bowl, sift all-purpose flour, baking powder, baking soda, add fine sea salt, and whisk well. Set aside.

Liquid ingredients

• After 5 minutes, add the remaining ½ cup of milk, sugar, vanilla extract, and unsalted melted butter. Whisk well.

Combine wet and dry ingredients

• Add wet ingredients to dry ingredients, and mix just until combined and no more flour streaks are visible. Let the batter rest for 15 minutes.

Cook waffles

• Preheat the waffle iron as per the manufacturer’s instructions.
• Grease the waffle iron with oil or melted butter using a silicon brush. Pour ½ cup (or the recommended amount) of the batter and cook until golden and crispy. (It takes my waffle iron about 6 minutes).
• Waffles are done when the steam stops coming out of the sides of the waffle maker. Do not be tempted to open it before that or it will cause the waffle to split in half.
• Transfer the waffles to a cooling rack or in a 200° F oven over a rack to keep them warm and crispy.
• Repeat with the remaining batter to make more waffles.
• Be sure to reheat the waffle iron between batches and also grease the plates each time before use.

Video

Notes

• Kindly refer to the serving suggestions , storage instructions , recipe tips , variations , and FAQs for more info related to this post!
• Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. It does not include the calories for maple syrup and toppings. If you rely on them for your diet, please use your preferred nutrition calculator.
• Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

Nutrition