Moonglet

• Soak moong dal for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 2-3 cups moong dal
• Water
• 1 medium-sized red onion
• 1 medium-sized carrot
• 1/2 cup green bell peppers
• 1/2 cup red bell peppers
• 1 medium tomato
• 2-3 green chilies
• 1 inch ginger
• A generous handful fresh coriander leaves
• A small handful fresh mint leaves
• 2-3 tablespoons rice flour
• 1 teaspoon cumin powder
• 1/2-1 teaspoon chili powder
• A pinch hing
• Salt to taste
• A generous amount oil
• Mayonnaise for garnish

1. 1Drain the soaked moong dal using a sieve and transfer it to a blender jar.
2. 2Grind the dal into a smooth, thick, pale yellow batter.
3. 3Pour the ground dal batter into a large bowl.
4. 4Add all the chopped and grated vegetables (carrots, bell peppers, onions, tomatoes, chilies, ginger, coriander, mint) to the bowl.
5. 5Add rice flour, cumin powder, chili powder, hing, and salt to the mixture.
6. 6Thoroughly mix all the ingredients with a wooden spoon until a thick, chunky, and colorful batter is formed.
7. 7Heat a non-stick pan (tawa) with a generous amount of oil.
8. 8Spread a large spoonful of the batter evenly in the pan, forming a thick, round pancake.
9. 9Cook the moonglet on medium heat until golden brown and crispy on one side, covering it with a wooden lid.
10. 10Carefully flip the moonglet to cook the other side until it is also golden and crispy.
11. 11Once cooked, cut the large moonglet into triangular slices directly in the pan with a spatula.
12. 12Transfer the moonglet slices from the pan to a rustic wooden serving board.
13. 13Garnish generously with spirals of white mayonnaise and fresh coriander leaves.

These instructions are our analysis of the original video. Watch on YouTube →