• 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

Steps In Making

  1. Soak moong dal and urad dal for 4 hours.
  2. To grind the dal, transfer them in a mixer grinder.
  3. 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.
  4. Now transfer the batter in a bowl.
  5. 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.
  6. Now divide the batter in two parts and in 1 part add some chopped onions, capsicum and sweet corn and mix well.
  7. Now add the baking soda and give it a final mix.
  8. To prepare the moonglet, heat oil in a pan and then pour the batter in it.
  9. Cover and cook for 2 minutes.
  10. Now sprinkle some thinly sliced beetroot and fresh coriander. Cook from both sides till done.
  11. 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.
  12. Serve hot with green chutney or tomato ketchup.

Recipe Notes

  • 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.
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