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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