Recipe - Moonglet

Moonglet is a delightful, fluffy variation of moong dal (split yellow gram) cheela, also known as an Indian pancake. This dish has gained popularity as a nutritious street food that's ideal for those watching their weight. It's loaded with protein and can easily fit into a diet plan. If you enjoy experimenting with new street foods, this recipe is definitely worth a try.

Incorporating vegetables like onion, tomato, and capsicum enhances the nutritional value, making Moonglet even more satisfying. To prepare, soak moong dal, blend it into a smooth batter, and cook it in butter to perfection. This process yields a dish that's both a complete meal and a versatile option for breakfast, dinner, or a quick snack.

For the best results, whisk the batter for a few minutes to ensure a light and fluffy texture. This mouthwatering recipe is sure to be a hit with both kids and adults. Try making it, rate it, and share your feedback on how it turns out!

Nutritional Information (Per Serving)

Calories: Approximately 150-200 kcal
Protein: 7-9 grams
Carbohydrates: 20-25 grams
Fat: 5-7 grams

Ingredients

For the Batter:

Moong Dal (split yellow gram): 1 cup
Water: for soaking and grinding
Ginger: 1-inch piece, finely chopped
Green Chili: 1, finely chopped (optional)

For the Pancake:

Onion: 1 medium, finely chopped
Tomato: 1 medium, finely chopped
Bell Pepper (Capsicum): 1 small, finely chopped
Coriander Leaves: 2 tablespoons, finely chopped
Salt: to taste
Cumin Seeds: 1 teaspoon
Turmeric Powder: 1/4 teaspoon
Red Chili Powder: 1/2 teaspoon (optional)
Garam Masala: 1/2 teaspoon
Baking Soda: 1/4 teaspoon
Oil: for cooking

Preparation Time

Soaking Time: 2-4 hours
Preparation Time: 15 minutes

Cooking Time

Cooking Time: 20 minutes

Methods

- Rinse 1 cup of moong dal under running water until the water runs clear. Soak it in enough water for 2-4 hours.

- Drain the soaked moong dal. Transfer it to a blender, add a little water (just enough to blend), and grind to a smooth paste. Add the finely chopped ginger and green chili while grinding.

- Add a bit of water if the batter is too thick. The batter should be of pouring consistency but not too runny.

- Finely chop the onion, tomato, bell pepper, and coriander leaves. Keep them ready.

- In a large mixing bowl, add the ground moong dal batter. Mix in the chopped onion, tomato, bell pepper, and coriander leaves. Add salt to taste, cumin seeds, turmeric powder, red chili powder, and garam masala. Mix well to combine.

- Just before cooking, add 1/4 teaspoon of baking soda to the batter and mix gently. This helps in making the moonglet fluffy.

- Heat a non-stick or cast-iron skillet over medium heat. Add a teaspoon of oil and spread it evenly.

- Pour a ladleful of batter onto the skillet and spread it gently to form a pancake. Keep the thickness about 1/4 inch for a crispy texture.

- Drizzle a little oil around the edges and on top. Cook on medium heat for 3-4 minutes until the bottom turns golden brown.

- Flip the moonglet carefully using a spatula. Cook the other side for another 3-4 minutes until it is well-cooked and golden brown.

- Repeat the process with the remaining batter.