In a wide bowl, combine whole wheat flour, semolina/sooji, besan, salt to taste, turmeric powder, jeera powder, dhaniya powder, sugar, grated zucchini and mix well.
Now add curd and gradually add water. We added about ¼ cup water. Cover and keep aside for 15-20 minutes.
For the tempering, heat 1 tablespoon oil in a small non-stick pan/kadhai and add mustard seeds.
When the seeds crackle, jeera and asafoetida. Add this tempering to our batter and mix.
Then add chopped coriander leaves and lemon juice to batter and mix. Batter is ready. At this stage, if you feel batter is too thick add a little water.
Pre-heat waffle maker as per the instructions.
Drizzle few drops of oil on it and spread about a spoonful of batter. Again drizzle oil on top, close the lid and cook the waffles.
Once done, serve hot with green chutney or tomato ketchup.
Video
Notes
For pre-heating waffle maker and cooking time, you need to refer to the instructions manual of your waffle maker.