Healthy Moonglet Recipe with Khati Mithi Chutney

Soak 1 cup of moong dal for 3-4 hours, then grind it in a mixer jar with ginger and water to make a smooth batter.

Add salt, turmeric powder, cumin seeds, hing, curry leaves, chopped carrot, capsicum, tomato, corn, and green chillies to the batter. Mix well and let it sit for 10 minutes.

In a pan, add dry mango powder, red chilli powder, chat masala, roasted cumin powder, black salt, black pepper, salt, sugar, and water. Cook for 3-4 minutes while stirring occasionally.

Add melon seeds to the chutney and transfer it to a bowl.

Add eno and a little water to the moonglet batter and mix well.

Heat ghee in a pan, pour in the batter, and spread it evenly. Top it with beetroot and coriander leaves.

Cover the pan and cook for 2 minutes until the moonglet is cooked through.