Crispy Moonglet Recipe
If you think a plant-based breakfast can’t be ultra-fluffy, satisfying, and packed with protein, the moonglet recipe is here to prove otherwise.
Servings: 4 moonglet
Calories: 215kcal
Equipment
- Mixer Grinder
Ingredients
Ingredient To Grind:
- 1 Cup yellow moong dal
- 1 green chilli
- 1 inch ginger, chopped
- 4 tablespoon water, at room temperature
Ingredients For Batter:
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 small red bell-pepper, finely chopped
- 1 teaspoon cumin powder (jeera powder)
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ⅓ teaspoon hing (asafoetida)
- ½ teaspoon salt or to taste
- handful of fresh coriander leaves, chopped
- 1 tablespoon rice flour (chawal ka atta)
- ¼ teaspoon baking soda
Ingredients For Cooking:
- white sesame seeds (til)
- black mustard seeds (rai)
- cumin seeds (jeera)
- sesame oil or vegetable oil
Instructions
- Rinse yellow moong until the water runs clear. Soak in warm water for at least 3 – 4 hours. Drain completely and transfer to a high-speed blender with ginger, green chilies, and 3–4 tablespoons of water. Blend into a smooth, thick batter (similar to pancake batter consistency).1 Cup yellow moong dal, 1 green chilli, 1 inch ginger, chopped, 4 tablespoon water, at room temperature
- Pour the batter into a bowl. Whisk in turmeric, cumin powder, asafoetida, rice flour, and salt. Vigorously aerate the batter with a whisk for 5 minutes to incorporate air.1 teaspoon cumin powder (jeera powder), ½ teaspoon red chilli powder, ½ teaspoon turmeric powder, ⅓ teaspoon hing (asafoetida), ½ teaspoon salt or to taste, 1 tablespoon rice flour (chawal ka atta)
- Fold in your chopped vegetables and herbs. And gently mix the batter nicely to combine it all together. Keep the batter aside.1 small onion, finely chopped, 1 small tomato, finely chopped, 1 small red bell-pepper, finely chopped, handful of fresh coriander leaves, chopped
- Right before cooking, mix a pinch of fruit salt or baking soda into the batter. And with light hand, mix the batter nicely. You will notice, it is slowly aerating and becomes light.¼ teaspoon baking soda
- Heat a small non-stick pan over medium heat with 1 teaspoon of oil. Sprinkle a mix of black mustard seeds, white sesame seeds, cumin seeds, and chopped coriander leaves.white sesame seeds (til), cumin seeds (jeera), sesame oil or vegetable oil, black mustard seeds (rai)
- Once the seeds start popping, add a big ladle full of batter into the pan. Evenly spread it. Cover the pan with a lid and cook on medium-low heat for 3–4 minutes until the base turns golden and crisp. Flip gently. Cook uncovered for another 2–3 minutes until both sides are golden brown.
- Serve Moonglet with green chutney or tomato ketchup.
Video
Nutrition
Calories: 215kcal | Carbohydrates: 39g | Protein: 14g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 421mg | Potassium: 163mg | Fiber: 7g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 30mg | Calcium: 38mg | Iron: 3mg