Description
Crispy Moonglet is a savory, protein-packed Indian pancake made from yellow moong dal and vibrant spices. It’s golden on the outside, fluffy on the inside, and perfect for breakfast, brunch, or a satisfying snack.
Ingredients
Scale
- 1 cup yellow moong dal (soaked 2–3 hours)
- 1 small onion, finely chopped
- 1 medium tomato, finely chopped
- 1 green chili, finely chopped
- 1 teaspoon ginger paste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin seeds
- Handful of coriander leaves, finely chopped
- Salt to taste
- 1 to 2 tablespoons oil for cooking
Instructions
- Preheat a non-stick or cast iron pan over medium heat.
- Drain the soaked moong dal and blend it into a thick, smooth batter with a splash of water.
- Transfer the batter to a mixing bowl. Add onions, tomato, green chili, ginger paste, turmeric, red chili powder, cumin seeds, coriander, and salt. Mix well.
- Add oil to the heated pan and spread it evenly.
- Pour a ladle of batter into the pan and spread it gently into a round pancake shape.
- Cook on medium heat for 4–5 minutes until golden underneath, then flip and cook for another 3–4 minutes.
- Press gently with a spatula for extra crispiness. Add more oil if needed and cook until both sides are crispy.
- Serve hot with green chutney, tamarind chutney, or ketchup.
Notes
- For extra fluffiness, whisk the batter before pouring into the pan.
- Add a spoon of rice flour for an extra crispy texture.
- You can prepare the batter a day in advance and refrigerate it.
- Do not flip too early, let the crust form first.
- Prep Time: 10 minutes (excluding soak time)
- Cook Time: 10 minutes
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 moonglet
- Calories: 220
- Sugar: 3g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg