Moonglet -A Protein-rich perfect recipe to prepare for kids.
Rushing during breakfast time has become a regular schedule with most families, especially in Metros, in turn, leading to the possibility of skipping a Healthy Breakfast though multiple varieties of easy healthy breakfast veg recipes are available to cope with the issue.
Probably, it's due to a busy lifestyle and stressed ways of handling our work profiles. But, It’s not good for our health in anyways.
There’s a way, when there’s a will, I believe.
Indian traditional cuisines for any time (Breakfast, Lunch, Dinner, or Snacks) has a lot in their stocks for us, majorly to provide nutrient values with easy ways of cooking, almost unique, and worth applying.
“MOONGLET RECIPE” – It’s a healthy breakfast veg recipe(also a quick recipe for Brunch or evening snacks). The vegetarian lifestyle is a better choice for healthy living.
Without wasting time, Let’s move to the actual motive – The Moonglet Recipe
Overview
Preparation time: 15 mins
Cooking time: 10 mins
Serve: 2
Course: Breakfast
Ingredients
Major
- Yellow moong dal (pulses) – 1 cup
- Rice flour- 1/4 cup
Vegetables
- Finely chopped onion – 1
- Green capsicum – 1
- Finely chopped tomato-1
- Ginger piece – 1/2 inch
- Finely chopped green chilies – 2-3
- Chopped coriander leaves – 1/2 cup
Spices
- Turmeric powder – 1 teaspoon
- Black salt – 1 teaspoon
- Red chili powder/ Kashmiri chili powder – 1teaspoon
- Hing( Asafoetida ) – 2 pinches
- Cumin seed – 1teaspoon
- Salt – 1 teaspoon ( or, as per taste)
Extras (Major)
- 1 Sachet Eno
- Ghee/Oil/Butter – 1 cup ( Choose whatever you prefer)
Let’s Start Cooking
Step 1 – Soaking
Wash and Soak “Moong Dal” overnight or for at least 3-4 hours before preparation.
Step 2 – Grinding
Drain out excess water and grind dal with some water, ginger, and Hing (asafoetida). Make a smooth semi-thick batter consistency.
Step 3 – Masala Mix
- Take a mixing bowl to add moong dal paste. Now add rice flour, salt, and turmeric powder and beat for 2 minutes to get a smooth and thick batter.
- Add red chili powder, cumin seed, green chilies, onion, capsicum, tomato, and black salt. Mix it and Combine it well.
- If required add a dash of water to get pouring consistency batter.
Step 4 – Eno to work
Take a separate bowl, and add 2 ladleful batters to it. Add 1/2 tsp of Eno powder and a dash of water over it to make it active. Mix generously – form a frothy batter.
Step 5 – Settling
Take a flat pan and turn on the flame. Pour 2 tablespoons of oil into the pan and warm up the oil on low flame. Now pour the separated frothy batter and spread it evenly in the pan. Add little oil on the round side.
Step 6 – Final Serve
- Sprinkle red chili powder, and coriander over the top layer, flip the Moonglet and cover the pan quickly.
- Wait for 5 minutes, check if it’s golden-red from down, then flip. Once it becomes golden red from both sides cut it into four.
- Pour a teaspoon or more of butter if you like so.
- Next, Sprinkle some “Chaat Masala” and serve hot with green “Coriander Chutney” or Imli (tamarind) chutney.