SOAK mung beans in water for 1 hour. Discard the water after the soaking period is done.
CHOP onions and spinach.
GRATE zucchini, then press the grated zucchini between your palms to drain the water from it.
BLEND soaked mung beans along with the serrano pepper and ginger root. You can add a few teaspoons of water to make blending easier, but do not add excess water. Keep the consistency of the batter slightly coarse.
MIX batter with cumin powder, carrom seeds, and salt.
ADD chopped onions, chopped spinach, and grated zucchini to the batter and mix.
HEAT a waffle maker and spray both sides with oil.
COOK approximately 1/4 of the batter in the waffle maker for 10 minutes to get one large waffle. Continue to make additional waffles till all the batter is used.
CUT waffles into 4 wedges and serve with green chutney or Whole30 compatible ketchup.
