A healthy and tasty moonglet recipe, perfect for a gluten-free dinner option.
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Soak moong dal and chana dal in water for 3-4 hours.
Drain the water and blend the dals into a smooth batter.
Add chopped onion, tomato, green chilies, turmeric powder, red chili powder, cumin seeds, asafoetida, and salt to the batter. Mix well.
Heat oil in a non-stick pan.
Pour a ladleful of batter onto the pan and spread it evenly to form a thick pancake.
Cook on medium flame until the bottom is golden brown, then flip and cook the other side.
Garnish with chopped coriander leaves before serving.
Ensure the batter is not too thick or too thin for the perfect moonglet texture.
You can add vegetables of your choice to make it more nutritious.
How do I make a moonglet from scratch?
To make a moonglet from scratch, soak 1 cup of moong dal and 0.5 cup of chana dal in water for 3-4 hours. Drain the water and blend the dals into a smooth batter. Mix in finely chopped onion, tomato, green chilies, turmeric powder, red chili powder, cumin seeds, asafoetida, and salt. Cook the batter in a non-stick pan until golden brown on both sides.
Is the moonglet recipe suitable for gluten-free diets?
Yes, the moonglet recipe is perfect for gluten-free diets as it uses moong dal and chana dal, which are naturally gluten-free. This makes it a healthy dinner option for those avoiding gluten.
What can I substitute for chana dal in the moonglet recipe?
If you don't have chana dal, you can substitute it with split yellow peas or even use just moong dal for a lighter version. However, keep in mind that the texture and flavor may vary slightly.
How should I store leftover moonglet?
To store leftover moonglet, let it cool completely, then place it in an airtight container in the refrigerator. It can be stored for up to 2-3 days. Reheat in a pan or microwave before serving.
What are some good side dishes to pair with moonglet?
Moonglet pairs well with a variety of side dishes. You can serve it with yogurt, mint chutney, or a fresh salad for a complete meal. Additionally, a side of pickles can add a nice tangy flavor.
