Step-by-step
1
firstly, soak 1 cup moong dal for 30 minutes. you can increase the soaking time to up to 1 hour.
2
drain off the water and blend to smooth paste.
3
transfer the moong dal paste to a large mixing bowl.
4
add ¼ tsp turmeric, 2 tbsp rice flour and ¾ tsp salt.
5
beat and mix well forming a nice thick batter.
6
take 2 ladleful of batter into a small bowl.
7
add ½ tsp cumin, 1 chilli, ½ tsp ginger paste, 2 tbsp onion, 2 tbsp tomato and 2 tbsp capsicum.
8
mix well making sure everything is well combined.
9
now heat a pan and spread 2 tsp oil.
10
once the pan is hot, add ½ tsp eno fruit salt, 2 tbsp water to the batter and mix gently.
11
once the batter turns frothy, pour onto the hot pan.
12
sprinkle chilli powder and 1 tbsp coriander.
13
cover and simmer for 2 minutes or until the base are cooked well.
14
now flip over and press gently.
15
make a good slit in the centre and 1 tbsp butter in the centre.
16
simmer for a minute or until the is cooked completely.
17
finally, enjoy moonglet with green chutney and tamarind chutney.
Video
Notes
- firstly, add vegetables of your choice to make moong dal chilla nutritious.
- also, add eno just before pouring onto the pan. else it will not be spongy.
- additionally, add generous amount of butter gives a od flavour.
- finally, moonglet recipe tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/moonglet-recipe-moong-dal-omelette/