Moonglet recipe/ moong dal omelette recipe/mung bean omelette -Thick pancakes – Thick Moong dal cheela is a delicious snack with just the ingredients at home. It is soft and fluffy inside, crispy outside.
INGREDIENTS
for batter:
1 cup moong dal (Washed and soaked for 5 to 6 hours/overnight, drain and prepare paste in a grinder)
½ tsp turmeric
1 tbsp rice flour/besan (Optional)
Salt as per taste
for moonglet:
1 tsp cumin
1 green chilli (finely chopped)
Ginger small piece (chopped)
1 medium sized onion (finely chopped)
1 medium sized tomato (finely chopped)
1 small capsicum (finely chopped)
1 tsp eno fruit salt
2 tbsp water
1 teaspoon red chilli powder
1 tbsp coriander (finely chopped)
1 tbsp butter/oil
INSTRUCTIONS
• Firstly, wash and soak 1 cup moong dal for 5 to 6 hours. If you want to make it in breakfast, it can be soaked overnight.
• Drain off the water and blend to smooth paste. Transfer the moong dal paste to a large mixing bowl.
• Add all the chopped vegetables including onion, tomato, capsicum, green chilli, coriander and ginger. Mix it properly.
• Add all the spices including turmeric powder, red chilli powder, cumin seeds and salt. Add besan and mix properly.
• Now heat a pan and spread 2 tsp oil and butter (mix).
• Take 2 ladleful of batter into a small bowl. Add ½ tsp eno fruit salt. And mix gently. Once the batter turns frothy, pour onto the hot pan.
• Cover and simmer for 2 minutes or until the base is cooked well. Now flip over and press gently.
• Make a good slit in the centre and 1 tbsp butter in the centre.
• Simmer for a minute or until the is cooked completely.
• Finally, enjoy moonglet with green chutney and tamarind chutney.
