Moonglet is a savory pancake originating from India, made from a batter of ground moong dal (split green gram) mixed with onions, tomatoes, green chilies, and spices. It’s cooked on a griddle or pan until golden brown and crispy on the outside, with a soft and flavorful interior. Moonglet is often served as a healthy and nutritious breakfast or snack, paired with chutney or yogurt.
Here’s a detailed recipe for making Moonglet:
Ingredients:
- 1 cup split green gram (moong dal), soaked for 4-6 hours
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 tablespoon chopped coriander leaves
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- Salt to taste
- Red chili powder to taste (optional)
- 2 tablespoons oil for cooking
- Ghee (clarified butter) or oil for greasing the pan
Instructions:
- Prepare the Batter:
- Rinse the soaked moong dal thoroughly and drain the water.
- Transfer the drained dal into a blender. Add ginger paste, garlic paste, and a little water (about 2-3 tablespoons) to facilitate blending.
- Grind into a smooth batter. The consistency should be like pancake batter – neither too thick nor too thin.
- Season the Batter:
- Pour the batter into a mixing bowl.
- Add chopped onions, tomatoes, green chilies, coriander leaves, cumin seeds, turmeric powder, salt, and red chili powder (if using).
- Mix well until all the ingredients are evenly distributed throughout the batter.
- Cook the Moonglet:
- Heat a non-stick pan or a tawa (griddle) over medium heat.
- Grease the pan with ghee or oil.
- Pour a ladleful of batter onto the center of the pan.
- Spread the batter evenly into a circular shape, like a pancake, using the back of the ladle.
- Add Oil and Cover:
- Drizzle a little oil around the edges of the moonglet.
- Cover the pan with a lid and let it cook for 3-4 minutes on medium-low heat.
- Flip and Cook:
- Once the bottom side is golden brown and crisp, carefully flip the moonglet using a spatula.
- Cook the other side uncovered for another 2-3 minutes until it’s cooked through and crisp.
- Serve:
- Once both sides are cooked to your liking, transfer the moonglet to a serving plate.
- Serve hot with your favorite chutney, yogurt, or pickle.
Enjoy your homemade Moonglet as a nutritious and delicious snack or breakfast option!
