Hi-Protein Desi Indian Pancake | Moonglet Recipe | मूंग दाल का नाश्ता | Amchur Chutney | Kunal Kapur

moong dal

🥗Healthier: chickpea flour

💰Cheaper: split peas

Chickpea flour is high in protein and fiber.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor and is healthier.

onion

🥗Healthier: scallions

💰Cheaper: leeks

Scallions provide a milder flavor.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper offers sweetness without heat.

Soak moong dal for 3-4 hours or overnight, then drain and rinse thoroughly.

Blend soaked moong dal with ginger, turmeric, and a dash of water until smooth, adjusting water for batter consistency.

Transfer the batter to a mixing bowl and mix in chopped onions, tomatoes, green chilies, cumin, carrots, capsicum, salt, and coriander leaves. Add curry leaves if desired. Mix well and gently fold in ENO.

Heat a small pan over medium heat, add oil, and pour a ladleful of batter to form a pancake. Adjust thickness as preferred.

Drizzle oil around the edges, cover, and cook until golden brown and crispy on the bottom.

Flip the moonglet and cook the other side, adding more oil if needed. Poke holes in it and cover again to cook through.

Repeat with remaining batter until all moonglets are cooked.

For Amchur chutney, mix water, amchur powder, sugar, chaat masala, pepper powder, roasted cumin powder, chili powder, and salt in a bowl. Boil the mixture in a hot pan until it thickens, then cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens