Egg-based omelette is a popular breakfast item in India,however due to many vegetarians across india, there are some veg and vegan omelette too and moonglet is one such dish.
Moonglet tastes best when served hot, to spice it up, serve it with spicy mint chutney.
1 cup Moong Dal.
¼ tsp Turmeric Powder.
2 tbsp Rice Flour.
Salt to taste.
For making 1 moonglet:
½ tsp Cumin Seeds.
1 Green Chilli finely chopped.
½ tsp Ginger Paste.
2 tbsp Onion finely chopped.
2 tbsp Tomato finely chopped.
2 tbsp Capsicum finely chopped.
2 tbsp boiled Corn.
2 tsp Oil.
½ tsp Eno Fruit Salt.
2 tbsp Water.
1 tbsp Coriander Leaves finely chopped.
Few Juliennes of Beetroot.
1 tbsp Butter.
Chop all the vegetables and keep aside.
Soak moong dal for 1 hour.
Drain off the water and blend to smooth paste.
Transfer the moong dal paste to a large mixing bowl.add turmericpowder, rice flour and salt.
Mix well forming a nice thick batter.
Take 2 ladleful of batter into a small bowl.
add cumin seeds,chilli,ginger paste, onion, tomato,corn and capsicum.
mix well making sure everything is well combined.
Heat a pan and spread 2 tsp oil.
once the pan is hot, add ½ tsp eno fruit salt, 2 tbsp water to the batter and mix gently.
once the batter turns frothy, pour onto the hot pan cover and simmer for 2 minutes or until the base is cooked well.
Now flip over and press gently.
make a good slit in the centre and 1 tbsp butter in the centre.
simmer for a minute or until the moonglet is cooked completely.
Remove in a serving plate,sprinkle Juliennes of beetroot and chopped coriander leaves,servey hot with spicy mint chutney.