Name: Moonglet recipe by Abhilasha Gupta at BetterButter
Prep time: 240 min
Cook time: 15 min
Total time: 255 min
Yield: 4
Ingredients: 2 cup yellow moong dal; 1/2 cup rice flour; 1/2 cup capcicum fine chopped; 1/2 cup carrot grated; 1 big tomato fine chopped; 1 large size onion fine chopped; Salt as per taste; Water as needed; 1 tsp ginger paste; 1/4 tsp asafoetida; 4 tbsp oil

ABOUT Moonglet RECIPE

Healthy nutritious and tasty moonglet made with moong lentis. One of the first recipes that I learnt from my mom. She would make it often and still does makes them now.

Ingredients Serving: 4

2 cup yellow moong dal
1/2 cup rice flour
1/2 cup capcicum fine chopped
1/2 cup carrot grated
1 big tomato fine chopped
1 large size onion fine chopped
Salt as per taste
Water as needed
1 tsp ginger paste
1/4 tsp asafoetida
4 tbsp oil

Instructions

SOAK 2 CUPS MOONG LENTILS IN WATER FOR 4 HOURS & WASH IT.
GRIND IT WITH 2 GREEN CHILLIES.
MAKE A FINE PASTE & KEEP A SIDE FOR 1/2 HOUR.
ADD 1/2 CUP RICE FLOUR & 1/2 CUP CHOPPED TOMATOES.
1 /2 CUP FINE CHOPPED CAPCICUM & 1/2 CUP CHOPPED ONION.
1/2 CUP GRATED CARROTS & 1/2 CUP FRESH CORRIANDER.
1 TSP GINGER PASTE & SALT TO TASTE.
1/4 TSP ASAFOETIDA & 2 GREEN CHILLIES.
MIX WELL ADD WATER IF NEEDED & MAKE A THICK BATTER.
CONSISTENCY SHOULD BE LITTLE THICKER THAN DOSA BATTER.
HEAT A NON-STICK PAN & GREASED WITH 1 TSP OIL.
POUR ONE LADLE OF THE BATTER & SPREAD IT WITH THE HELP OF LADLE IN A CIRCULAR MOTION.
COOK ON A LOW FLAME FOR 2-3 MINUTES & FLIP OVER.
COVER THE LID & COOK ON LOW FLAME FOR 2-3 MINUTES.
TURN OVER AGAIN & COOK TILL GETS CRISP & BROWN FROM BOTH SIDE.
TAKE OUT FROM PAN.
TASTY HEALTHY MOONGLET IS READY FOR TASTY. SERVE HOT..

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