Moong dal Frittata | How to make Moong dal Frittata

By suman prakash  |  4th Sep 2015  |  
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  • Moong dal Frittata, How to make Moong dal Frittata
Moong dal Frittataby suman prakash
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About Moong dal Frittata Recipe

Inspired from Spanish Omlette sans the egg, frittata

Moong dal Frittata, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by suman prakash. Moong dal Frittata is a dish which demands no explanations, it's a whole world of flavour in itself. Moong dal Frittata is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Moong dal Frittata by suman prakash is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Moong dal Frittata.

Moong dal Frittata

Ingredients to make Moong dal Frittata

  • 5-6 peeled potatoes
  • 4 tbsp olive oil or any vegetable oil
  • 1 cup yellow moong dal powder
  • salt and black pepper powder to taste to taste
  • 2 tsp grated cheese (optional)
  • Chopped coriander leaves
  • tomato flower to garnish
  • 2 sliced onions
  • chopped green chillies
  • water as required

How to make Moong dal Frittata

  1. Add potatoes and to combine with onion.
  2. Make a thick batter with water, coriander leaves, chopped green chillies salt and pepper. Pour over the potatoes and cook on a low heat for 5-6 minutes.Turn the side and cook till done.
  3. Pour oil in between. Sprinkle cheese over the top if using. Garnish with a tomato flower.
  4. Serve hot

My Tip:

You can use gram flour paste instead of moong dal.

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