Moonglet (Vegetarian Omlette)

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.

Course Breakfast, brunch, gluten free, hightea, hotsnack, savoury, Snack

Cuisine Indian

Keyword afternoonsnack, afterschoolsnack, breakfast, brunch, dinner, eno, eveningsnack, fruit salt, gluten free, high tea, hot snack, lightlunch, moongdal, omlette, vegetables, vegetarian

Prep Time 20 minutes

Cook Time 25 minutes

soaking time 1 hour

Servings MOONGLET

Calories 423kcal

Equipment

bowl x 2
mixer grinder
spoon
small bowl
hand whisk
non stick pan with lid
laddle
spatula

Ingredients

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

Instructions

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.

Nutrition