Moonglet is a fluffy moong dal pancake that is crispy outside with a tender interior. It is an easy and quick recipe that makes a filling, healthy, satisfying breakfast or even lunch!
Moonglet is a Cheela or Indian pancake made with yellow split lentils (moong dal). It is light, fluffy, loaded with veggies, comforting, and satisfying. It is a vegetarian recipe that can easily be customized into a vegan dish.
What is Moonglet
Moonglet is street food, but it is healthy, protein-packed, and delicious. There are several types of savory pancakes (also known as Cheela or Puda) available in India. Moonglet is one kind of pancake, and because it is made with moong dal, it is known as Moonglet. While mostly the Cheela is thin, Moonglet is thick and fluffy.
Moreover, the batter consists of some chopped vegetables as well. And that makes the Moonglet wholesome and nutritious. Yellow moong dal is one of the staple lentils in Indian households. This lentil is used in many recipes, from appetizers to desserts, for example, this Moong Dal Toast (Healthy and Crispy) or this Moong Dal Halwa.
My husband and I love this Moonglet for brunch or lunch. It is wholesome and keeps us full for longer. Also, it tastes delicious with a crispy exterior and soft interior. We like to have it with ketchup, but it can be served with spicy chutney. You can check out these chutney recipes, Coriander Chutney, Roasted Tomato Chutney and Coconut Chutney.
Making Moonglet is straightforward; however, there are a few things to follow for a perfect recipe. First, the frying pan should be smaller and make a thick layer of batter. Also, divide the batter for each Moonglet and add veggies and fruit salt right before making each Moonglet.
Why You Will Love Moonglet
- Easy and Quick Recipe
- Healthy, Wholesome, Comforting
- Protein-Packed and Satisfying
- Keeps Full For Longer
- Light, Fluffy, Delicious
- Great For Breakfast, Lunch, or Snack
Ingredients
- Yellow Moong Dal (Yellow Split Lentils): Soak moong dal for two hours. And if you do not have enough time, you still need to soak it for at least 30 minutes. Then, grind moong dal into a thick and smooth paste. So while grinding, do not add too much water. Add only 2-3 tablespoon of water and add cold water for the fluffy paste.
- Rice Flour: Rice flour works as a binding agent and it also makes the Moonglet crispy.
- Yogurt: Add thick yogurt and it should not be too sour. Do not add too much yogurt, otherwise, the batter will become thinner. However, you can skip the yogurt for a vegan Moonlet.
- Green Chili and Ginger: I have added ginger and chili into grinder with moong dal. So the batter gets spicy and flavored. Add green chili, more or less, according to your taste.
- Spices: We need only turmeric powder and red chili powder. Add red chili powder as per your taste preference.
- Vegetables: I have added green peppers, tomatoes, and sweet corn. But feel free to add your choice of vegetables. However, do not add vegetables that take longer to cook or release lots of water.
- Herbs: Adding fresh coriander leaves elevates the flavor of Moonglet.
- Fruit Salt: It is essential for the light and fluffy Moonglet. I have used ENO for the recipe. You can easily find it in Indian grocery stores.
- Julienned Carrots: Instead of carrots, you can also top the moonglet with grated beetroot. However, it is optional and you can top the Moonglet with only coriander leaves.
Step by Step Directions
- Rinse the moong dal with water until water runs clear.
- Then soak the dal in two cups of water for at least two hours. If you are in a rush, soak the dal for 30 minutes.
- After soaking, drain the water completely.
- Transfer the soaked and drained dal to a blender jar.
- Add chopped ginger, green chili, and 2-3 tablespoon cold water. Blend everything into a smooth paste and transfer it into a bowl.
- Do not add too much water, the batter should be thick.
- To this paste, add rice flour, yogurt, turmeric powder, red chili powder, and salt to taste.
- Whisk everything into a thick batter.
- Now take two ladlefuls of the batter into a separate bowl.
- Add 2 tablespoon green pepper, 2 tablespoon tomatoes, 2 tablespoon sweet corn, and 2 tablespoon coriander leaves.
- Mix well.
- Heat a small frying pan and add a teaspoon of butter or oil.
- Once the pan is hot, add ½ teaspoon of fruit salt and a tablespoon of water to the prepared batter.
- Mix the batter gently until it is light and frothy.
- Pour the batter onto the hot pan and spread it very lightly to make it even.
- Top the Moonglet with carrot julienne and chopped coriander leaves.
- Cover the pan and pan fry the Moonglet on low-medium heat for 3-4 minutes or until the bottom side is crispy and cooked well.
- Flip over the Moonglet and gently make a slit in the center with a knife.
- Add a teaspoon of butter in the center and continue simmering for 2-3 minutes or until the other side is crispy and cooked well.
- Remove from the pan and serve it immediately with a choice of chutney or ketchup.
- Make the second Moonglet the same way with the remaining batter and vegetables.
Helpful Tips
- Moong Dal: Soaking the moong dal is essential, and if you do not have enough time, soak it at least for 30 minutes.
- Batter: The batter should be thick, so do not add too much water while grinding the dal. But if your batter becomes thinner, add a tablespoon rice flour more to thicken it.
- Vegetables: You can add your choice of vegetables to the batter. However, do not add those veggies that can take longer to cook or release lots of water.
- Fruit Salt: It makes the Moonglet soft and fluffy. Add fruit salt to the batter only when you are ready to pour the batter into the frying pan.
- Make It Vegan: Do not add yogurt to the batter, and use oil for pan-frying the Moonglet.
- Scaling: This recipe can easily be halved for a single Moonglet or doubled for more Moonglets.
More Breakfast Recipes
Recipe Card
Moonglet Recipe (No Onion) / How To Make Moonglet
Moonglet is a fluffy moong dal pancake that is crispy outside with a tender interior. It is an easy and quick recipe that makes a filling, healthy, satisfying breakfast or even lunch!
Ingredients
- 1 cup yellow moong dal (split yellow lentils)
- 1- inch ginger peeled and roughly chopped
- 1 green chili chopped
- 2-3 tablespoon cold water
- 2 tablespoon rice flour
- 2 tablespoon yogurt
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder or to taste
- Salt to taste
- ¼ cup finely chopped green pepper
- ¼ cup finely chopped tomato
- ¼ cup sweet corn fresh or frozen (optional)
- ¼ cup finely chopped coriander leaves + more for topping
- 1 teaspoon fruit salt (I have used ENO)
- 2 tablespoon water
- 2 tablespoon carrot julienne (optional)
- Butter or oil as required
Instructions
- Rinse the moong dal with water until water runs clear. Then soak the dal in two cups of water for 2-4 hours.
- Drain the water completely and transfer the dal to a blender jar. Add chopped ginger, green chili, and 2-3 tablespoon cold water. Do not add too much water; the batter should be thick.
- Blend everything into a smooth paste and transfer it into a bowl.
- To this paste, add rice flour, yogurt, turmeric powder, red chili powder, and salt to taste. Whisk everything to form a thick batter.
- Now take two ladlefuls of the batter into a separate bowl. Add 2 tablespoon green pepper, 2 tablespoon tomatoes, 2 tablespoon sweet corn, and 2 tablespoon coriander leaves. Mix well.
- Heat a small frying pan and add a teaspoon of butter or oil. Once the pan is hot, add ½ teaspoon of fruit salt and a tablespoon of water to the prepared batter.
- Mix the batter gently until it is light and frothy. Pour the batter onto the hot pan and spread it very lightly to make it even.
- Top the Moonglet with carrot julienne and chopped coriander leaves. Cover the pan and panfry the Moonglet on low-medium heat for 3-4 minutes or until the bottom side is crispy and cooked well.
- Flip over the Moonglet and gently make a slit in the center with a knife. Add a teaspoon of butter in the center and continue simmering for 2-3 minutes or until the other side is crispy and cooked well. Once it is done, remove it from the pan and transfer it to the plate.
- Make the second Moonglet the same way with the remaining batter and vegetables.
- Serve hot Moonglet with ketchup or a choice of chutney.
Notes
- Moong Dal: Soaking the moong dal is essential, and if you do not have enough time, soak it at least for 30 minutes.
- Batter: The batter should be thick, so do not add too much water while grinding the dal. But if your batter becomes thinner, add a tablespoon rice flour more to thicken it.
- Vegetables: You can add your choice of vegetables to the batter. However, do not add those veggies that can take longer to cook or release lots of water.
- Fruit Salt: It makes the Moonglet soft and fluffy. Add fruit salt to the batter only when you are ready to pour the batter into the frying pan.
- Make It Vegan: Do not add yogurt to the batter, and use oil for pan-frying the Moonglet.
- Scaling: This recipe can easily be halved for a single Moonglet or doubled for more Moonglets.
Nutrition (Approximate Values)
Calories : 437kcalCarbohydrates : 77gProtein : 28gFat : 2gSaturated Fat : 1gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gCholesterol : 3mgSodium : 118mgPotassium : 202mgFiber : 12gSugar : 6gVitamin A : 586IUVitamin C : 23mgCalcium : 72mgIron : 4mg
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