Moonglet Recipe

About Moonglet

A "Moonglet" is a popular Indian snack made from moong dal (yellow gram) and is similar to a moong dal chilla or pancake.

mung bean omelette with detailed photo and video recipe. an easy and simple vegetarian omelette recipe made with mung bean batter. it is perhaps one of the famous street food breakfast recipes from the famous old streets of new delhi. it is generally served as morning breakfast with a choice of spicy green chutney and tomato sauce, but can also be served as an evening snack.

Table of Contents

• Moonglet Recipe

• Image

• About Moonglet

• Ingredients

• Instructions/Recipe

• Notes/Tips

• Video

Here's a simple recipe to make Moonglet:

Ingredients:

• 1 cup - yellow moong dal

• 1 nos. - onion- finely chopped

• 1 nos. - tomato finely chopped

• 1-2 green chilies, finely chopped

• ½ inch - piece of ginger, grated

• A handful of fresh coriander leaves, chopped

• Salt to taste

• ½ teaspoon - cumin seeds

• A pinch of - asafoetida (hing)

• Oil / butter for frying

Instructions:

• Wash and soak the moong dal in water for about 4 hours.

• Drain the water and blend the moong dal to make a smooth batter. Add a little water if necessary to make a thick batter.

• Add chopped onions, tomatoes, green chilies, ginger, coriander leaves, cumin seeds, asafoetida, and salt to the batter. Mix well.

• Heat a non-stick pan or griddle and grease it with a little oil.

• Pour a ladleful of the batter onto the hot pan and spread it into a circle to make a pancake-like Moonglet.

• Cook on medium heat until it becomes golden brown and crispy on one side. Flip it over and cook the other side.

• Once both sides are golden brown and crispy, remove the Moonglet from the pan.

• Serve hot with chutney or sauce of your choice.

• Enjoy your homemade Moonglet as a tasty and healthy snack!

👉Notes

Here are some tips to make a delicious Moonglet:

• Soaking Time: Ensure you soak the moong dal for at least 4 hours. This softens the dal and makes it easier to blend into a smooth batter.

• Consistency: The batter should be thick but pourable. If it's too thick, you can add a little water, but be cautious not to make it too runny.

• Seasoning: Adjust the green chilies and spices to your preference. You can make it spicier by adding more chilies or milder by reducing them.

• Vegetable Variations: Feel free to add other vegetables like grated carrots, finely chopped spinach, or bell peppers to the batter for added flavor and nutrition.

• Non-Stick Pan: Use a non-stick pan or griddle to prevent the Moonglet from sticking and to reduce the need for excessive oil.

• Even Spreading: When pouring the batter onto the pan, try to spread it evenly to make a uniform Moonglet.

• Medium Heat: Cooking on medium heat ensures that the Moonglet gets cooked through and turns crispy without burning.

• Flip Carefully: When flipping the Moonglet to cook the other side, do it gently to maintain its shape.

• Serve Hot: Moonglets are best enjoyed hot off the pan, so serve them immediately with your favorite chutney or sauce.

• Experiment: Don't be afraid to experiment with different toppings or seasonings to suit your taste. Moonglets are versatile and can be customized to your liking.

• By following these tips, you'll be on your way to making a tasty batch of Moonglets.

Video