Moonglet Recipe – Vegan

Moonglet is basically a fluffy version of moong dal cheela or Indian pancake. Moonglet is a popular street food that you can have even while dieting. It is loaded with protein and is ideal for all the weight watchers out there. If you are someone who loves trying out new street foods, then this recipe is a must-try for you. Addition of some vegetables like onion, tomato and capsicum makes the dish even more wholesome. Moong dal is first soaked and then blended to form a batter for the cheela.

The moonglet is cooked in butter and is a complete meal in itself. You can serve it for breakfast or dinner and this moonglet is also perfect as a snack. Make sure you whisk the batter for a few minutes to make it fluffier. This recipe is so delicious that it would be loved by kids and adults alike. Do try this recipe, rate it and let us know how it turned out to be.

How to make Moonglet

Step 1 – Soak and grind dal

Soak the moong dal for 4-5 hours and then drain the water and add to a blender. Blend to form a thick paste. Now water as per need and blend again. Add water in batches and in small quantities to prepare a batter of medium consistency.

Step 2 – Prepare the batter

Take out the mixture in a bowl. Add salt, asafoetida and dry mango powder. Now add finely chopped onion, tomato, capsicum, green chilli and coriander leaves. Mix well to prepare a batter. Keep whisking for a few minutes until the batter seems a bit frothy.

Step 3 – Prepare a moonglet

Heat 1 tbsp butter in a small pan. Pour half of the batter into the pan and let it cook for a few minutes. Make sure that the pan is small and the batter forms a thick layer. Flip it towards the other side and cook until crispy. Repeat this step to make one more moonglet.

Step 4 – Ready to be served

Serve the moonglet hot with ketchup, imli chutney or mint chutney.

Ingredients of Moonglet

• 2 Servings
• 1 cup yellow moong dal
• 1/2 capsicum (green pepper)
• 2 tablespoon coriander leaves
• 1/4 tablespoon dry mango powder
• 2 tablespoon butter
• 1/2 onion
• 1/2 tomato
• 1 piece green chilli
• 2 Pinches asafoetida
• salt as required