Moonglet

Crispy outside with a tender interior, this fluffy Moonglet (moong dal pancake) is a quick, easy, filling, and healthy recipe, making it perfect for breakfast, lunch, or dinner.

Loaded with vegetables and minimal spices, this vegetarian Omelette is light, comforting, and satisfying.

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• Why do I love this recipe?
• Ingredients required for Moonglet
• Step-by-step process
• Tips, notes, and quick FAQs
• More breakfast recipes
• Moonglet (Vegetarian Omelette)
• Video

India is renowned for its wide range of street food, and today, I am excited to share a mouth-watering street food recipe that is prepared using moong dal batter.

This famous MOONGLET is from the bustling market of Karol Bagh in Delhi. It is similar to moong dal cheela (savory pancake), but softer and fluffier in texture.

This Moong dal recipe is a street food, but it is packed with healthy protein and is incredibly delicious. Several types of savory pancakes (also known as Cheela or Puda) are available in India, and Moonglet is one of them.

Because it is made with moong dal, it is known as Moonglet. While Cheela is typically thin, this one is thick and fluffy.

We are going to use husked yellow moong dal. However, if you want to add more nutrients and fiber to your moonglet, you can use dehusked, whole moong dal.

This recipe combines moong dal and several veggies, making it a soft and fluffy pancake that is easy to make at home.

It is an easy Indian-style vegetarian omelet made with mung or moong lentils that can be whipped up quickly once the lentils are soaked.

You can pack it with all the veggies you desire; it is gluten-free, soy-free, and nut-free.

Although it is generally served as a morning breakfast with a choice of spicy green chutney and tomato sauce, it can also be served as an evening snack.

The Moonglet recipe is rich in protein, making it an excellent choice for those who are conscious of their weight.

To make the moonglet batter, soak the moong dal first and then blend it into a thick paste. Then add some spices and veggies.

It is then cooked in butter until it is golden and crisp.

This vegetarian omelette is a complete meal in itself. It is versatile, can be served for breakfast or dinner, and is a perfect snack.

This recipe is so delicious that both kids and adults would love it.

Why do I love this recipe?

• Easy, Quick, and satisfying Recipe
• Healthy, Wholesome, Comforting
• Keeps Full For Longer
• Light, Fluffy, Delicious
• Great For Breakfast, Lunch, or Snack
• Rich in Protein, Vitamins and Minerals
• Good Source of Dietary Fiber and Low Glycemic Index
• Versatile and Customizable

Ingredients required for Moonglet

Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.

• Yellow Moong Dal (Yellow Split Lentils) – You can also use moong dal with skin.
• Green Chili and Ginger – I have added ginger and chili while grinding the moong dal. So, the batter gets spicy and flavored. Add green chili, more or less, according to your taste.
• Spices – We need only turmeric powder and salt.
• Vegetables – I have added green bell peppers, onions, and sweet corn. But feel free to add your choice of vegetables.
• Herbs – Adding fresh cilantro leaves elevates the flavor of Moonglet.
• ENO (Fruit Salt) – It is essential for the light and fluffy Moonglet. I have used ENO for the recipe. You can easily find it in Indian grocery stores. Or substitute it with baking soda.
• Grated beetroot – To top the moonglet. Instead of beetroot, you can also top the moonglet with grated carrots.
• Butter – To cook the moonglet.

Step-by-step process

• Wash Moong dal 3 to 4 times with water.
• Take washed moong dal in a bowl, add 3 cups of water, cover the bowl, and let it soak for 2 hours.
• Once 2 hours are done, and the moong dal is soaked, drain all the water from it.
• Take the moong dal in a blender jar with green chilies, ginger, and 1 cup of water.
• Grind it into a thick and smooth batter.
• Take the batter out in a mixing bowl.
• Add salt, turmeric powder, corn, bell pepper, and onion. Whisk very well, forming a nice thick batter.

• Now heat a pan and spread ½ teaspoon butter.
• Take ½ cup of batter into a small bowl.
• Add ¼ teaspoon eno (fruit salt), and mix gently.

• Once the batter turns frothy, pour it onto the hot pan.
• Sprinkle 1 teaspoon coriander and 1 teaspoon grated beetroot.
• Cover the pan and cook on a low flame for 2 minutes or until lightly golden and crisp.
• Now flip over and press gently. Cook for a minute or until lightly golden. Flip it again.
• Make criss cross slit in the center and add 1 teaspoon butter in the center.
• Flip the moonglet again, and over a low flame, let it simmer for a minute or until well cooked

• Switch off the flame, take the moonglet off the pan, and prepare the next batches using the abovementioned steps.
• Serve moonglet hot with green chutney, ketchup, or sweet chutney

Tips, notes, and quick FAQs

• Soaking the moong dal is essential.
• The batter should be thick, so do not add too much water while grinding the dal.
• If your batter becomes thinner, add a tablespoon of rice flour to thicken it.
• Adjust the seasoning and spice levels to suit your taste preferences.
• Preheat the pan well and cook on medium heat for a crispy texture.
• Grease the pan to prevent sticking.
• You can add your choice of vegetables to the batter.
• Add ENO (fruit salt) to the batter only when you are ready to pour the batter into the frying pan.
• To make this recipe vegan, do not use butter; use oil for pan-frying the Moonglet.
• This recipe can easily be halved for a single Moonglet or doubled for more Moonglets.
• When you want to make these mung lentil pancakes for breakfast, soak the moong dal overnight or make the batter a night before and keep it in the fridge.

More breakfast recipes

• Handvo
• Thalipeeth
• Korean pancake
• Banana oats pancake

Warm regards,

Dhwani.