Moonglet (Vegetarian Omlette) is a kind of vegetarian and gluten free omlette made with moong dal and vegetables .It is fluffy, soft from inside and crisp from outside. It is a popular street food served in Delhi at the breakfast joints. The moong dal is soaked and ground to smooth paste. It is then whisked well with spices and vegetables. The well whisked moong dal mixture is then poured into a pan greased with oil. It is covered and cooked till golden and crisp by flipping in between. To make it crispy a criss cross pattern in done and butter is filled in it. It is then cooked till crisp. Serve the crisp moonglet straight from the pan with chutney or ketchup of your choice.
So basically this moonglet is the thicker version of chilla. To make moonglet fluffy like the egg omlette either soda or fruit salt (eno) is added to the batter prior to cooking.
Many breakfast joints sell this moonglet in India. The moong batter acts like egg mixture and then you can add any vegetables of your choice into the batter such as onion, tomato, capsicum, sweet corn, peas, mushrooms, carrots, spinach, or coriander . Mix them well with spices. Cook on a pan till golden and crisp. The butter is added to the criss cross pattern made on the cooked mooglet and then cooked on both sides to make it crispy.
It is better to use a small size pan. I had used 20 cm pan and poured 2-3 laddle full of batter into it . This help in making moonglet thick. Also the leavening agents make it rise and fluffy. I had added some poha (beaten rice) to the moong dal while grinding. This helps in making moonglet soft inside and crispy outside. If you do not have poha then soaked rice can also be used in its place.
The moonglet though served as a breakfast item in India can also be enjoyed for brunch or light lunch or dinner.
Friends do try this lovely, yummy and delicious recipe and please do share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Moonglet (Vegetarian Omlette)
- bowl x 2
- mixer grinder
- small bowl
- hand whisk
- non stick pan with lid
- 1 cup split moong dal yellow moong dal
- 2 tbsp beaten rice flake poha
- 1 tbsp cumin seeds jeera
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder
- 1/2 tsp asafoetida hing
- 1 small onion finely chopped
- 1 small tomato finely chopped
- 1/2 green capsicum finely chopped or you can take mix of both red and green capsicum
- 2 green chilies finely chopped or as per spice level needed
- 1/4 cup coriander washed and finely chopped
- salt as per taste
- 5 tbsp butter
- 1 tbsp coriander
- 2 tsp oil to cook
- Take moong dal in a bowl.
- Wash it with water for 2-3 times and then soak for a minimum of 1 hour.
- Take poha (beaten rice flakes).
- Wash it for 2-3 times with water . Add little water and soak it for 5 minutes till the water is absorbed.
- Drain water from the moong dal.
- Take the soaked moong dal and soaked poha in the mixer jar.
- Grind into a very smooth and fine paste with some water if needed.
- The moong dal is ground into fine paste.
- Remove the ground moong dal into the bowl.
- Whisk for 2-3 minutes with a help of hand whisk till fluffy and light.
- Add turmeric powder, asafoetida, red chili powder, cumin seeds . Mix well.
- Add chopped onions, tomato, capsicum, chopped green chilies.
- Mix well. Add salt.
- Mix well and add chopped coriander.
- Heat oil in a non stick pan on medium heat.
- While the pan is heated up , add fruit salt or eno to the moong dal mixture. Add a tbsp of water on it and mix well. The mixture will become light and frothy.
- Now pour 2-3 laddle full of moong dal mixture on the pan. Spread it well.
- Sprinkle red chili powder and some chopped coriander. Cover and cook on medium heat for 3-4 minutes.
- Now gently flip the moonglet. (Be careful that the mixture at the bottom is cooked well before flipping otherwise the moonglet will break).
- With a help of spatula make a criss cross pattern such that it does not completely touch at the bottom of moonglet. Put a tbsp of butter on it. Cover with lid and cook on medium heat for 2 minutes. The butter will melt on it.
- Flip again and add some butter on the top and flip and cook till crisp.
- Remove the moonglet in the plate. Garnish with coriander and serve with ketchup or chutney of your choice.
- I had served moonglet with cardamom ginger chai for breakfast.