Moonglet recipe | Moonglet Chilla recipe

12 Aug Moonglet recipe | Moonglet Chilla recipe

Last Updated on August 12, 2023 by blessmyfoodbypayal

Moonglet recipe | Moonglet Chilla recipe with step wise pictorial and video method.

INTRODUCTION

Moong dal (split green gram) batter expertly spread on the griddle like an omelette and topped with beetroot and coriander & cooked to perfection from both sides, makes a tongue tickling snack you would like to have any time of the day.

Once done, the golden-brown Moonglet is served piping hot accompanied by tangy chutney.

ORIGIN AND EVOLUTION

The origin of Moonglet can be traced back to the streets of Delhi, the bustling capital of India known for its diverse street food scene and a paradise for street food lovers.

Although the city is known for a variety of delectable offerings, “Moonglet” stands out as a unique and beloved street food, capturing the essence of Delhi’s gastronomic multifariousness.

As you reach out a street vendor, you’re greeted with the sight of a Moonglet being prepared on a griddle. The sizzling sound of the batter meeting the hot surface and the captivating fragrance of moong dal and spices fill the air, makes your mouth water in anticipation.

This moonglet was born out of an experiment by a local vendor who, on the tunes of omelette, was trying to create something vegetarian with the rich flavours of moong dal. So moonglet was a creation arising out of the amalgamation of two distinct culinary traditions.

Soon moonglet rise to the popularity and gained swift recognition among food enthusiasts, who continuously look for new ways to satisfy their palate.

TEXTURE AND FLAVOR

Moonglet is characterized by its distinctive texture and rich flavor. As it cooks, the outer layer turns delightfully crispy, creating a contrast with the soft, creamy interior. The moong dal imparts a nutty, earthy taste, which when turns crisp on cooking with other spices, presents a mouthwatering dish.

This street food is an on-key blend of textures and flavors, amalgamating the familiarity of Indian ingredients with with an omelette’s universal appeal.

IS MOONGLET VEGAN OR VEGETARIAN?

There’s no doubt that moonglet is 100% gluten-free but traditionally it is vegetarian because of the use of butter in it. Except butter, all the ingredients used in the recipe are vegan.

So if you are vegan, use non dairy butter or can simply skip that. We have used the vegan butter in the recipe.

HEALTH BENEFITS

Moonglet is not just about taste and texture but is also a nutritional powerhouse of protein and fiber.

Moong dal is such a nutrient rich lentil which improves heart health, boosts blood circulation and prevents diabetes and improves digestive health.

CONCLUSION

With its inviting aroma, delectable taste, and cultural significance, Moonglet is more than just a snack; it’s a slice of Delhi’s culinary identity. So, if you ever feel like having something light, delicious, innovative and healthy, go for this delightful fusion of flavors from the streets of Delhi.

STEP WISE PICTORIAL RECIPE OF MOONLET RECIPE

FOR PREPARING MOONGLET BATTER

1.Wash and soak 1 cup moongdal for 1 hour.

2. Drain the water and add daal in grinder jar alongwith small piece of ginger and 3 tbsp water.

3. Grind the daal to smooth batter.

4. Transfer the batter in a bowl.

5. Add 1 tbsp rice flour, salt to taste, 1/2 tsp cumin seeds, 1/4 tsp turmeric powder and 2 pinches asafoetida/hing.

6. Whisk very well for atleast 5 minutes so that the batter turns light and fluffy.

PREPARATION OF MOONGLET

7. At a time, prepare only 1 moonglet and for that, take a small bowl and add half of the batter.

8. Put in 2 tbsp capsicum (finely chopped), 2 tbsp sweet Corns, 2 tbsp onion (finely chopped) and 1 green chilli (chopped).

9. Mix well.

10. Add 1/4 tsp baking soda and 1/2 tsp water to activate soda.

11. Whisk well to incorporate air into the batter.

12. Add 1 tbsp oil and 1 tbsp butter into a non stick pan.

13. Pour the batter in the pan and spread evenly.

14. Sprinkle few pinches of red chilli powder, 2 tbsp coriander leaves (chopped) and few Juliennes of Beetroot.

15. Put a lid on the pan and cook on low heat for 4-5 minutes.

16. Turn the upside down and cook for 2 minutes with a lid on.

17. When the moonglet turns slightly firm, mark a slit in the middle.

18. Put about a tbsp of butter in the middle.

19. Flip and put one more tbsp of butter on the top side.

20. Once the moonglet turns crispy and brown from both sides, bring it out and likewise make the second one with the remaining batter.

Enjoy with the dip of your choice, be it tomato ketchup or green chutney or anything you love. 

ALSO SEE

• Vegan Omelette recipe
• green moong dal chilla
• Paneer Besan Chilla

MOONGLET RECIPE | MOONGLET CHILLA RECIPE – RECIPE CARD

Moonglet recipe

blessmyfoodbypayal

Moonglet recipe is a Savory pancake made with moong dal batter, veggies & spices. Cook until crispy perfection. Delicious and nutritious.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting time 1 hour hr

Course Appetizer, snacks

Cuisine delhi

Servings 2

Ingredients

  

FOR PREPARING MOONGLET BATTER (For 2 moonglets)

• 1 cup moong dal
• Small piece of ginger
• 1 tbsp rice flour
• Salt to taste
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 2 pinches asafoetida/hing
• 3 tbsp water

FOR PREPARING MOONGLET (Ingredients for 1 moonglet)

• 2 tbsp capsicum (finely chopped)
• 2 tbsp sweet Corns
• 2 tbsp onion (finely chopped)
• 1 green chilli (chopped)
• 2 tbsp coriander leaves (chopped)
• Few pinches of red chilli powder
• Few Juliennes of Beetroot
• 3 tbsp butter (we used vegan)
• 1 tbsp oil
• 1/4 tsp baking soda
• 1/2 tsp water

Instructions

 

FOR PREPARING MOONGLET BATTER

• Wash and soak 1 cup moongdal for 1 hour.
• Drain the water and add daal in grinder jar alongwith small piece of ginger and 3 tbsp water.
• Grind the daal to smooth batter.
• Transfer the batter in a bowl.
• Add 1 tbsp rice flour, salt to taste, 1/2 tsp cumin seeds, 1/4 tsp turmeric powder and 2 pinches asafoetida/hing.
• Whisk very well for atleast 5 minutes so that the batter turns light and fluffy.

PREPARATION OF MOONGLET

• At a time, prepare only 1 moonglet and for that, take a small bowl and add half of the batter.
• Put in 2 tbsp capsicum (finely chopped), 2 tbsp sweet Corns, 2 tbsp onion (finely chopped) and 1 green chilli (chopped).
• Mix well.
• Add 1/4 tsp baking soda and 1/2 tsp water to activate soda.
• Whisk well to incorporate air into the batter.
• Add 1 tbsp oil and 1 tbsp butter into a non stick pan.
• Pour the batter in the pan and spread evenly.
• Sprinkle few pinches of red chilli powder, 2 tbsp coriander leaves (chopped) and few Juliennes of Beetroot.
• Put a lid on the pan and cook on low heat for 4-5 minutes.
• Turn the upside down and cook for 2 minutes with a lid on.
• When the moonglet turns slightly firm, mark a slit in the middle.
• Put about a tbsp of butter in the middle.
• Flip and put one more tbsp of butter on the top side.
• Once the moonglet turns crispy and brown from both sides, bring it out and likewise make the second one with the remaining batter.
• Enjoy with the dip of your choice, be it tomato ketchup or green chutney or anything you love.

Keyword delhi street food moonglet, moonglet recipe