MOONGLET/VEG OMELETTE/MOONG DAL VEGGIE OMELETTE/DELHI STREET FOOD /मूंगलेट
Street food is a prominent part of the culinary world. We are blessed with the endless variety of street food in India. In fact, we love our street food more than our daily routine food. I don’t think there is anyone who doesn’t drool over at the sight of this appealing and appetizing roadside food
Today I am talking of such mouth-watering street food which is prepared with the fermented moong dal batter. This is a famous MOONGLET from the market of Karol Bagh in Delhi. You may relate this moonglet with moong dal cheela(savory pancake) but unlike cheela, moonglet is softer and fluffier in texture because of the fermented batter
This moonglet had been added a few years back in the series of famous Delhi street foods. Living in Delhi, used to visit Karol Bagh(before covid) several times a year. This is one of the biggest shopping hubs in the heart of Delhi with many roadside carts that sell this tasty moonglet along with other mouth-watering items. This moonglet is a combination of moong dal and several veggies. This soft and fluffy pancake is very easy to make at home. Let’s make this moonglet with me to start with the soaking of split moong and urad dal. Urad dal helps this moonglet to get a fluffier texture. Its awesome taste and golden colour come with the butter
Prep time – 3-5 hours
Cook time – 10-15 minutes
Course – Breakfast/Evening Snack
Cuisine – Indian (Delhi)
Type – Street Food
Makes – 2 moonglets
Author – Bharti Dhawan
INGREDIENTS REQUIRED FOR THE MOINGLET
• Split moong dal/Dhuli moong dal & 1 cup(209 gms
• Split urad dal/Dhuli urad dal – 1 tbsp
• Water – As required for rinsing+soaking+grinding dal
• Melted butter – 4-5 tsps
• Finely chopped onions – 1 big
• Finely chopped capsicum – 1 small
• Finely chopped carrot – 1 small
• Boiled corn kernels – 2 tbsp
• Ginger – 2 inch piece
• Green chillies – 1-2 nos
• Salt – 1-2 tsp
• Black pepper powder – 1 tsp
• Red chilly powder – 1 tsp
• Soda bi carb – 1 tsp
INGREDIENTS FOR THE TOPPING
• Coriander leaves
• Beetroot julians
• Ginger julians
DIRECTIONS TO MAKE MOINGLET
1- Wash thrice dals and soak for 1 hour
2- Grind dal very fine and smooth with ginger and green chillies. Add little water while grinding. The batter should neither be too thick nor runny (veggies too add some moisture)
3- Transfer the batter to another bowl and whisk for 5 minutes in one direction with your hand or a wire whisk. This will help to trap air for the fermentation in the batter
4- Keep the batter covering with a lid for 2 hours for fermentation in summers and 4-5 hours in the winters
5- Add all the veggies, sweetcorn, salt, powdered spices and divide the batter into two equal portions. If you are keeping two pans to make 2 moonglets at the same time, then add 1/2 tsp of soda bicarb into each portion. Mix well (If you keep one pan at a time, add soda to one portion only)
6- Add butter to a pan and add half of the batter. Keep the flame at low
• At low flame the moonglet cooks evenly and perfectly crisp
7- Cover the pan with the lid and allow to cook until below side becomes golden.
8- Spread some butter,coriander leaves beetroot and ginger julienne on top and press them with the spatula
9- Now, flip the moonglet to the other side carefully. Cut the moonglet into 4-6 slices with the spatula and sprinkle some melted butter on top.
10- Slightly press all around the moonglet with a spatula to cook till perfection. Finally serve the tasty MOONGLET with chutneys of your choice
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