14 June, 2022

MOONGLET/ಹೆಸರುಬೇಳೆ/ಮೂಂಗ್ಲೆಟ್

Posted in : BREAKFAST RECIPES, CHATS, DIABETIC FRIENDLY RECIPES on June 14, 2022 by : Divya Suresh Tags: BREAKFAST, Chat, chats, coriander leaves, Delhi famous, diabetic friendly, healthy, healthy snacking, moong dal, moonglet, nutritious, Protein rich, Vitamins rich

Delhi street food, delish moonglet !! yes … moonglet recipe which is famous across Delhi, which I’m sure you are going to make time and again from now onwards.

You read it right … today I’m here to share the recipe of how to make yummy moonglet easily at home. Basically moonglet is made using soaked yellow lentil/peeli moong dal/hesarubele.

We can make it for breakfast or like evening snack. I make it very often during summer season. One of the fiber rich, Protein rich, vitamins rich, tasty, yummy dish and soft, fluffy from inside and crisp outside. Moonglet is actually available in chat shops in Delhi but not in the restaurants.

One thing what I have noticed here is, they put some good quantity of butter to make it crisp and while serving also they pour the melted butter on it, But as you all are aware I can’t use that much butter in any recipe. So I have altered it according to my requirement, but you can definitely put more butter if you wish.

Just soak, grind, make and top it with some coriander leaves and beetroot Juliennes – That’s it !! – doesn’t it sound easy and yummy …

We have never eaten/tasted it outside, but I have observed very closely when they were making. It is a very easy dish to make and includes very few ingredients besides being healthy. Anybody can make this easily.

Ingredients : measuring cup used – 250 ml

Split green gram/Moong dal/hesaru bele – 1/2 cup
Green chilies – 4 to 6 (adjust)
Ginger – 1 tbsp
Coriander leaves – 1/4 cup
Turmeric powder – 1/2 tsp
Salt – to taste
Water – 1 or 2 tbsp
Sweet corn – 1/2 cup
Capsicum (cut length wise) – 3/4 cup
Onion (cut length wise) – 3/4 cup

To sprinkle on the top :

Coriander leaves – 2 tbsp or as required
Beetroot Juliennes – as required

PROCEDURE :

Cook sweet corn in enough water until soft and set it aside
Rinse well and soak yellow lentil in enough water for minimum 2 hours. Then drain all the water, transfer to the mixie jar, add green chili, ginger, coriander leaves, salt, turmeric powder and grind into a smooth batter.

Transfer to a container/vessel, add in cooked corn, capsicum and onion, mix well

Heat a small deep pan/Karahi, put a tsp of oil, reduce the heat and pour a ladle full of batter and lightly spread it or you can lightly shake the karahi, cover and let it cook on medium heat

Once the base turns brown, flip and cook on the other side as well

Once done, transfer to a serving plate, sprinkle some coriander leaves, beetroot juliennes and serve along with tomato sauce or green chutney or any kind of chutney of your choice.