Moonglet recipe | Moong dal chilla | Moong dal Omelette Recipe
Moonglet is an easy and simple vegetarian omelette recipe made with moong lentil batter. It is one of the famous street food breakfast recipes from the old streets of Delhi. Moonglet is commonly served as morning breakfast or evening snack with spicy green chutney and tomato sauce.
Moonglet is an egg-based omelette which is one of the popular choices for many vegetarians.
Moonglet recipe is made with a different set of ingredients to have original taste and texture. In this recipe, moong dal batter is mixed with basic Indian spices, finely chopped veggies and herbs. To make it fluffier and flakier, I have used eno salt just before cooking it.
Everyone at home wants variations to morning breakfast, so I keep on exploring different types of cuisine.
Note (Tips and Suggestions) –
- The moong dal batter must be grounded to a thick paste (like an idli batter consistency). It should not be a watery consistency.
- The eno salt or fruit salt has to be added to the batter just before pouring it to the hot pan. To activate the eno salt, pour 1 tbsp of water to activate it. Once it is activated, mix it quickly so that air bubbles are formed to get foamy texture.
- 1 cup moong dal
- ¼ tsp turmeric
- 2 tbsp rice flour
- ¾ tsp salt
- ½ tsp cumin
- 1 chilli (finely chopped)
- ½ tsp ginger paste
- 1 onion (finely chopped)
- 1 tomato (finely chopped)
- 1 capsicum (finely chopped)
- 2 tsp oil
- ½ tsp eno fruit salt
- 2 tbsp water
- ½ chilli powder
- A pinch asafoetida
- 1 tbsp coriander (finely chopped)
- 1 tbsp butter/desi ghee
How to make moonglet with step-by-step photo:
- Firstly, soak 1 cup moong dal for 3-4 hours. Drain off the water and blend to smooth batter.
- Transfer the moong dal paste to a large mixing bowl and add ¼ tsp turmeric, 2 tbsp rice flour and ¾ tsp salt.
- Beat and mix well to form a nice thick batter. Add ½ tsp cumin, 1 chilli, ½ tsp ginger paste, asafoetida, 2 tbsp onion, 2 tbsp tomato and 2 tbsp capsicum. Mix all the ingredients well.
- Now heat a pan and spread 2 tsp oil. Once the pan is hot, add ½ tsp eno fruit salt, 2 tbsp water to the batter and mix gently.
- Once the batter turns fluffy, pour it onto the hot pan.
- Sprinkle chilli powder and 1 tbsp coriander. Cover and simmer for 2 minutes until the base is cooked well.
- Now flip over and press gently.
- Make a good slit in the centre and put 1 tbsp butter/desi ghee in the centre. Simmer it for a minute or until the is cooked completely.
- Finally, enjoy moonglet with green chutney, sauce and tamarind chutney.