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Buy Now →In the vast repertoire of Indian cuisine, where spices meet health and flavor dances with variety, Moonglets stand out as a delightful, nutritious option. Originating as a street food favorite, this savory pancake made from moong dal (split yellow gram) is not only packed with protein but also brims with the freshness of vegetables and the punch of traditional Indian spices. Accompanied by a tangy Amchur Chaat Masala Chutney, this dish brings a carousel of flavors to your palate.
Ingredients for Moonglets:
- 1 cup Moong dal
- 1 tbsp chopped Ginger
- ½ tsp Turmeric
- ½ cup Water (for blending, adjust as needed for consistency)
- 3 tbsp chopped Onion
- 2 Green Chilies, chopped
- 1 tsp Cumin seeds
- ⅓ cup finely chopped Carrot
- ⅓ cup chopped Tomato
- Handful of chopped Coriander leaves
- ⅓ cup chopped Capsicum
- Salt to taste
- A sprig of Curry leaves (optional)
- 1 tsp Eno (fruit salt)
- Oil for cooking
Ingredients for Amchur Chaat Masala Chutney:
- 2 cups Water
- ½ cup Amchur powder (dry mango powder)
- ¾ cup Sugar
- 1 tbsp Chaat masala
- ½ tsp Pepper powder
- 1½ tbsp Roasted cumin powder
- 1 tsp Black salt
- 1½ tsp Red Chilli powder
- Salt to taste
Methods:
- Prepare the Batter:
- Soak moong dal for 3-4 hours or overnight, then drain and rinse well.
- Blend the moong dal with ginger, turmeric, and a little water until smooth like pancake batter. Add more water if necessary.
- Mix Vegetables:
- Transfer the batter to a mixing bowl. Stir in onions, tomatoes, green chilies, cumin seeds, carrots, capsicum, salt, and coriander leaves. Add curry leaves if using.
- Gently fold in the Eno just before cooking to ensure the batter is light and fluffy.
- Cook the Moonglets:
- Heat a non-stick pan with a few drops of oil spread evenly.
- Pour a ladleful of the batter, spreading it gently to form a pancake. Adjust thickness as desired.
- Drizzle oil around the edges, cover with a lid, and cook on medium-low until golden and crispy on the bottom.
- Flip and cook the other side, adding oil as needed. Cover until crispy.
- Prepare the Chutney:
- Boil water, amchur powder, sugar, chaat masala, pepper, roasted cumin, black salt, red chilli powder, and salt. Stir until thickened to your preference.
- Serve:
- Serve each moonglet hot with a side of the freshly made amchur chaat masala chutney.
Preparation Time:
- Cooking: 30 minutes
- Preparation: 4 hours (including dal soaking time)
- Total: About 4 hours and 30 minutes
Servings: 4