Moonglet Recipe: Moong dal Chilla with a Healthy Twist
Essentially, moonglet is an omelette prepared from seasoned moong dal batter. You may have seen moonglet recipe in Hindi that call it moong dal chilla. However, it is not the same as moong dal chilla. The moong dal chilla is thin and crisp. On the other hand, the moonglet has a crisp golden exterior and is oh so soft on the inside. The difference between the two is much like the difference between a crepe and a pancake.
While the moonglet recipe is quite simple, the taste and flavours are anything but so. Even the most complex and fanciest of moonglet recipe calls for ingredients that you can easily find around your home. Despite its simplicity, it allows enough room for customisation as per your taste and preferences.
For this moonglet recipe, we will be making use of husked yellow moong dal. However, if you want to pack in more nutrients and fibre to your moonglet, you may consider opting for dehusked, whole moong dal. Given that you will be soaking and grinding the lentils, it is best to choose organic moong dal as it will be healthier. Organic moong dal has better taste and does not contain pesticides or harmful toxins. Plus, organic farming is environment-friendly and contributes to establishing a balance in ecology. Moong dal has various health benefits too.
That being said, let’s take a look at the perfect moonglet recipe!
Perfectly Fluffy Moonglet Recipe
For the batter of the moonglet recipe, you will need the following ingredients:
A cup of organic yellow moong dal
A teaspoon of turmeric
Two tablespoons of rice flour
A tablespoon of salt
And here is a list of ingredients that you need to make the moonglet:
Half a teaspoon of cumin
One green chilli, finely chopped
Half a teaspoon of ginger-garlic paste
One medium-sized onion, finely chopped
One medium tomato, finely chopped
One medium green bell pepper (capsicum), finely chopped
Two tablespoons of oil
One packet of Eno fruit salt
Two tablespoons of water
A pinch of red chilli powder
A tablespoon of fresh coriander leaves, chopped
A tablespoon of butter
Soak the moong dal in water for at least 30 minutes. You may even soak it for an hour for a more fluffy interior.
Drain off the excess liquid and grind the soaked moong dal to make a smooth paste. It should have a slightly thicker consistency than a dosa batter would have.
Transfer the moonglet batter into a large mixing bowl. Add the remaining ingredients listed under the batter.
Mix everything until well incorporated.
Now, beat the moonglet batter for about 3-4 minutes until it is light and airy.
Now, add all the spices and stir it all together. Follow it up by incorporating the vegetables on the moonglet batter.
Once everything is well-combined, whip the batter again a few more times.
Heat a skillet and grease it with oil.
When the pan is hot enough, take two ladlesful of the batter into a smaller bowl and sprinkle about a teaspoon of Eno fruit salt on the surface and add a few drops of water to it.
Gently mix the batter until it turns frothy.
Pour out the mixture onto the pan and cover it with a transparent lid.
In the meantime, transfer two more ladlesful of batter into the smaller bowl but hold off adding the Eno until the very last minute.
After two minutes, take off the lid and check if the base of your moonglet is done. The surface should be lightly golden and crisp.
Flip over the moonglet and let the other side cook.
Make a small incision in the middle of the moonglet and drop a dollop of butter on it. Put the lid back on and let it cook for about a minute or so.
Take the moonglet off the pan and prepare the next batch using the steps given above.
Serve the moonglet hot. It should be crispy outside and spongy inside. When you achieve this result, you can be sure that you have followed the moonglet recipe perfectly.
Moonglet Recipe Tips and Tricks
Here are a few tips and tricks to make the moonglet recipe even more interesting:
You can add vegetables of your choice to add to the nutritional value of the moonglet. Try anything from boiled sweetcorn to stir-fried mushrooms, depending on your tastes.
Grate some paneer into the batter (or blend it with the moong dal) for a creamier and denser texture.
Always add Eno right before you are cooking your moonglet, or it will fall flat.
If you are not fond of vegetables, you can skip them entirely.
Moonglets taste best when consumed hot. You can enjoy it with some fresh green mint chutney or red chilly-garlic chutney.
If you are looking for a moonglet recipe in hindi, YouTube would be a great place to put an end to your search!