Moonglet is a mouthwatering upgrade from moong dal cheela which is soft and fluffy inside and crispy outside! It is a famous street food from Delhi which is high in protein and fibre, gluten free and filled with nutrition! The street vendors add lots of butter to make it crispy, but the great thing about cooking street food at home is , you can skip/replace the stuff you don’t want and still it will be delicious!!
Moonglet is healthy, kid friendly and can be made in no time if you have moong dal batter ready ! It can be enjoyed as breakfast, lunch or dinner ! Its great for kids lunchboxes too ! You just need a little bit of advance planning. Yellow moong dal needs to be soaked for at least 3-4 hours! If you want to make it for breakfast , you can soak daal overnight too . Moonglet get its fluffiness from Eno salt. You can use baking soda if you dont have Eno, however the results are better with Eno.
Moonglet tastes best when serve hot and can be enjoyed with ketchup and green chutney ! Have a steaming cup of tea with it and you are in for a real treat !
Few Tips:
- Don’t make the moong dal batter very thin. It should be on the thicker side.
- For Vegan version, skip the butter and use oil.
If you want to try other healthy recipes with moong dal check out
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Cuisine: Indian Course: Snack/Breakfast/Main Serves: 2
Ingredients:
- Yellow moong daal: 1 cup (washed and soaked for at least 3-4 hours)
- Green chillies: 1-2
- Ginger: 1 inch
- Onion: 1 small, finely chopped
- Green Pepper: 1 small or 1/2 if big, very finely chopped
- Tomato: 1 small, chopped finely and seeds removed (optional)
- Sweet corn : 1/4 cup, boiled ( thawed if using frozen corn )
- Eno Fruit salt: 1/2 tsp ( 1/4 tsp +1/4 tsp to be used in two moonglets )
- Fresh Coriander: 2 tbsp, chopped
- Oil/Butter: 2-3 tbsp for cooking
- Salt: as per taste
- Black pepper powder: 1/2 tsp
- Turmeric Powder: 1/2 tsp
- Chaat Masala: for sprinkling on moonglet (optional)
Method:
- Wash the moong daal and soak it for minimum of 3-4 hours.
- Drain the moong dal and grind it to a thick paste with ginger and green chillies. Do not add any water.
- Pour it in a bowl and add chopped onion, pepper , tomato, sweet corn and chopped coriander leaves.
- Next, add salt, turmeric powder and black pepper powder to it.
- Now, divide the batter into two approximately equal portions in two separate bowls . ( As we will add eno just before making moonglet )
- Add 1/4 tsp of Eno to 1 bowl only and mix it lighly so the eno is well combined. Do not over mix.
- Heat 1 tbsp of oil/butter in a non stick 6-8 inch pan and keep the flame low.
- Once the oil is slightly hot, pour the batter in it ( the one with eno ).
- Cover the pan , keep the flame low and let it cook for 3-4 minutes.
- Check after 4 minutes and drizzle oil/ butter on sides .
- Cover and cook for 2-3 minutes more on low flame.
- When the top surface looks dry, flip carefully and cook from other side too. Drizzle some butter/oil to make it crisp.
- When both sides are golden and crisp, take out immediately , cut into triangles , sprinkle chaat masala and serve hot with tomato ketchup and green chutney.
- For next moonglet, add 1/4 tsp of eno to the remaining batter and follow the same steps.
- Enjoy!!