- 1 cup moong dal soaked for 4 hours
- 4 tablespoons urad dal soaked for 4 hours
- 1 green chilli
- 1 tablespoon ginger garlic paste
- ¼ teaspoon turmeric powder
- 1 pinch heeng/ asafetida
- salt to taste
- 2-3 tablespoons onion finely chopped
- 2-3 tablespoons capsicum finely chopped
- 2-3 tablespoons sweet corn
- ¼ teaspoon baking soda
- beetroot, thinly sliced for girlish
- coriander, for garnish
- oil for cooking
- 2 tablespoons butter
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Soak moong dal and urad dal for 4 hours.
- To grind the dal, transfer them in a mixer grinder.
- Now add green chilli and ginger garlic paste, add 2 tablespoons of water and grind till it forms into a smooth batter. Do not add excess water.
- Now transfer the batter in a bowl.
- Add turmeric powder, asafetida and salt. With the help of a whisk, beat the batter for 3-4 minutes till it becomes slightly light and fluffy.
- Now divide the batter in two parts and in 1 part add some chopped onions, capsicum and sweet corn and mix well.
- Now add the baking soda and give it a final mix.
- To prepare the moonglet, heat oil in a pan and then pour the batter in it.
- Cover and cook for 2 minutes.
- Now sprinkle some thinly sliced beetroot and fresh coriander. Cook from both sides till done.
- In the center of the moonglet make cross cuts with the help of a spatula and add some butter in the center. Flip and cook for another minute, till it gets a nice golden colour from both sides.
- Serve hot with green chutney or tomato ketchup.
- Do not add lot of water while grinding the dal, else the batter will become very thin.
- Add the baking soda just before making the moonglet.
- Do not cook on high flame else it will remain uncooked from the center.