Ingredients
- Split green moong dal (soaked for 4-5 hours): 1 cup
- Ginger: 1-inch piece
- Green chilies: 1-2 (optional)
- Onion: 1 medium, finely chopped
- Capsicum: ½, finely chopped
- Coriander leaves: 2 tbsp, chopped
- Cumin seeds: ½ tsp
- Baking soda: a pinch (optional, for fluffiness)
- Salt: to taste
Preparation
Drain the soaked moong dal and grind it with ginger, green chilies, and a little water to make a smooth batter. The batter should have a consistency similar to pancake batter.
Transfer the batter to a bowl and mix in salt, cumin seeds, chopped onion, capsicum, and coriander leaves. Add a pinch of baking soda if desired for fluffiness.
Heat a non-stick pan and grease it with a little oil.
Pour a ladleful of the batter onto the pan and spread it gently into a thick pancake shape.
Cook on medium heat until the bottom side turns golden brown. Flip carefully and cook the other side until golden and crisp. Add a few drops of oil around the edges if needed.
Repeat the process with the remaining batter.
Serve hot with green chutney, tomato ketchup, or curd.
Servings: 2-3 servings (makes about 4 medium-sized moonglets)
Notes
- Add grated vegetables like carrots, zucchini, or spinach to increase the nutrition.
- You can sprinkle some grated paneer or cheese on top while cooking for a richer version.
- Ensure the batter is not too thin; this helps in getting a crispy moonglet.
