Moonglet is a Cheela or Indian pancake made with yellow split lentils (moong dal). It is light, fluffy, loaded with veggies, comforting, and satisfying. It is a vegetarian recipe that can easily be customized into a vegan dish. Jump to:What is MoongletWhy You Will Love MoongletIngredientsStep by Step DirectionsHelpful TipsMore Breakfast RecipesRecipe Card
What is Moonglet
Moonglet is street food, but it is healthy, protein-packed, and delicious. There are several types of savory pancakes (also known as Cheela or Puda) available in India. Moonglet is one kind of pancake, and because it is made with moong dal, it is known as Moonglet. While mostly the Cheela is thin, Moonglet is thick and fluffy. Moreover, the batter consists of some chopped vegetables as well. And that makes the Moonglet wholesome and nutritious. Yellow moong dal is one of the staple lentils in Indian households. This lentil is used in many recipes, from appetizers to desserts, for example, this Moong Dal Toast (Healthy and Crispy) or this Moong Dal Halwa. My husband and I love this Moonglet for brunch or lunch. It is wholesome and keeps us full for longer. Also, it tastes delicious with a crispy exterior and soft interior. We like to have it with ketchup, but it can be served with spicy chutney. You can check out these chutney recipes, Coriander Chutney, Roasted Tomato Chutney and Coconut Chutney. Making Moonglet is straightforward; however, there are a few things to follow for a perfect recipe. First, the frying pan should be smaller and make a thick layer of batter. Also, divide the batter for each Moonglet and add veggies and fruit salt right before making each Moonglet.
Ingredients
Step by Step Directions
Rinse the moong dal with water until water runs clear. Then soak the dal in two cups of water for at least two hours. If you are in a rush, soak the dal for 30 minutes. After soaking, drain the water completely.
Transfer the soaked and drained dal to a blender jar. Add chopped ginger, green chili, and 2-3 tablespoon cold water. Blend everything into a smooth paste and transfer it into a bowl. Do not add too much water, the batter should be thick.
To this paste, add rice flour, yogurt, turmeric powder, red chili powder, and salt to taste. Whisk everything into a thick batter.
Now take two ladlefuls of the batter into a separate bowl. Add 2 tablespoon green pepper, 2 tablespoon tomatoes, 2 tablespoon sweet corn, and 2 tablespoon coriander leaves. Mix well.
Heat a small frying pan and add a teaspoon of butter or oil.
Once the pan is hot, add ½ teaspoon of fruit salt and a tablespoon of water to the prepared batter.
Mix the batter gently until it is light and frothy.
Pour the batter onto the hot pan and spread it very lightly to make it even.
Top the Moonglet with carrot julienne and chopped coriander leaves.
Cover the pan and pan fry the Moonglet on low-medium heat for 3-4 minutes or until the bottom side is crispy and cooked well.
Flip over the Moonglet and gently make a slit in the center with a knife. Add a teaspoon of butter in the center and continue simmering for 2-3 minutes or until the other side is crispy and cooked well.
Remove from the pan and serve it immediately with a choice of chutney or ketchup. Make the second Moonglet the same way with the remaining batter and vegetables.
Helpful Tips
Moong Dal: Soaking the moong dal is essential, and if you do not have enough time, soak it at least for 30 minutes. Batter: The batter should be thick, so do not add too much water while grinding the dal. But if your batter becomes thinner, add a tablespoon rice flour more to thicken it. Vegetables: You can add your choice of vegetables to the batter. However, do not add those veggies that can take longer to cook or release lots of water. Fruit Salt: It makes the Moonglet soft and fluffy. Add fruit salt to the batter only when you are ready to pour the batter into the frying pan. Make It Vegan: Do not add yogurt to the batter, and use oil for pan-frying the Moonglet. Scaling: This recipe can easily be halved for a single Moonglet or doubled for more Moonglets.
