Healthy Moonglet

Looking for a healthy, filling, and easy-to-digest breakfast? This Moonglet, made from soaked moong dal and colorful veggies, is the perfect power-packed start to your day. Whether you cook it thin like a cheela or thick like a veggie-packed pancake, it’s a must-add to your weekly breakfast plan. Light on the stomach, high on nutrients.

Ingredients:

• 1 cup split yellow moong dal

• 1–2 green chilies

• 1-inch piece ginger

• 3–4 garlic cloves

• Salt to taste

• 1/4 teaspoon baking soda or Eno fruit salt (optional for fluffiness)

Chopped vegetables (as desired):

• Capsicum

• Tomato

• Carrot (grated or finely chopped)

• Spring onion

• Regular onion

• Beetroot (cut into thin matchsticks)

• Fresh coriander leaves

• Optional: crumbled paneer for topping

• Oil or ghee for cooking

Instructions:

Step 1: Soak and Prepare the Dal

1. Rinse moong dal 2–3 times and soak in water for 4–5 hours (or overnight).

2. Drain and wash again before grinding.

3. In a grinder, add soaked dal, green chilies, garlic, and ginger with about 1/4 cup water.

4. Blend to a smooth, thick batter. Do not add too much water.

Step 2: Prepare the Batter

1. Transfer batter to a mixing bowl.

2. Add salt and baking soda (or Eno). Mix well.

3. You can now use the batter in two ways:

Method 1: Cheela/Uttapam Style

1. Heat a non-stick or iron tawa and grease it with oil/ghee.

2. Pour a ladle of batter and spread slightly.

3. Top with chopped vegetables—like capsicum, tomato, onion, carrot, beetroot, coriander.

4. Cook on low-medium heat for 2–3 minutes.

5. Drizzle oil on the edges, flip, and cook the other side until golden.

6. Remove and serve.

Method 2: Thick Moonglet Style

1. Add all the chopped vegetables directly into the batter. Mix well.

2. Heat oil or ghee in a non-stick pan.

3. Pour the entire batter and spread evenly (like a thick pancake).

4. Cover and cook on low flame for 7–8 minutes until the bottom sets.

5. Check edges to confirm it’s cooked.

6. To flip easily, invert onto a plate, grease the top, place the pan over it, and flip back into the pan.

7. Cook the other side for another 3–4 minutes until evenly golden.

8. Let it cool slightly, then cut into wedges or pieces for serving.

Serving Suggestions:

• Serve hot with green chutney or tomato ketchup.

• Can be packed into lunchboxes or served with chai.

• Optional: Add crumbled paneer or grated cheese on top before serving.

Tips:

• Don’t use hot potatoes or hot dal while grinding—keep everything cool to avoid soggy batter.

• You can skip baking soda or Eno if you prefer a denser texture.

• Can be made as thin pancakes or thick cake-style—both versions are equally delicious.

• Works well for breakfast, lunchbox, or a light dinner.