High protein Moonglet recipe with moong dal and vegetables. Nutritious, filling and fluffy savoury Indian Pancake recipe, you can call it a Vegan Omelette made with Moong lentils.
It is Vegan, Gluten-free and Keto-friendly breakfast recipe for your whole family. You can also have for light dinner or evening snack for kids.
- About the recipe
- Why we call it Moonglet
- Why will you love this Moonglet or Vegan Omlette with Moong lentils
- Ingredients we need to make Moonglet
- How to make Moonglet
- Serving Suggestions
- Storage and Shelf Life
- More Cheela/ Savoury Pancake Recipes from the blog
- Heathy Yellow Moong Dal Recipes from the blog
- Recipe Card
About the recipe
Moong dal is a very light and protein rich lentil. It is fibre rich and easily digestible. From kids and adults it can be conveniently consumed by everyone. It is also one of the staple lentil used in Indian cooking.
Other than Moong dal fry we can use this dal in salads, add to soups, desserts, snacks for tea time and make appetizers.
Moonglet is basically an easy to make Vegan Omelette made with split moong lentils (yellow moong dal). It is fluffy and loaded with vegetables and can be made instantly if we have soaked moong lentils.
It is one of the popular street foods in Delhi and many North Indian states like Uttar Pradesh. And, also prepared during parties and marriage party buffets.
Why we call it Moonglet
Many people call it vegetarian/vegan omelette and as it is made it is made with moong dal. Hence the name Moonglet. Moreover it is thick and fluffy just like an omelette.
Why will you love this Moonglet or Vegan Omlette with Moong lentils
- Moonglet is a simple and quick savoury pancake recipe.
- This moong dal pancake is light fluffy and delicious.
- It is protein rich, fibre rich, light on stomach and is filling
- Moonglet is Gluten-free, Vegan and Keto friendly.
- A good way to feed mixed veggies along with moong dal especially to kids.
- Great for breakfast and light lunch or dinner.
- It's a great option for kids' lunchboxes.
Ingredients we need to make Moonglet
To make moong dal pancake we need a couple of ingredients that are easily available in your pantry.
Moong Dal- Split and Skinned Yellow Moong dal is used to make moonglet. You can also use moong dal powder which is used to make moong dal vadas. It is available in grocery stores.
Vegetables- I have used grated carrot, capsicum, tomato and onion. You can use a mix of vegetables like chopped onion, tomato, peas, grated carrot, sweet corn kernels, colored bell peppers, broccoli, spinach, beetroot, cabbage etc.
Herbs- Ginger, Green Chillies, Coriander leaves to add more flavour. Add chillies as required or avoid when making for kids.
Spices- Cumin seeds, Caraway seeds, Salt. You can add red chilli powder also when not using green chillies.
You can use oil or ghee to cook moong dal savoury pancakes.
Many recipes use curd/plain yogurt in the recipe. But usually I skip it. You can add about 1/4 cup yogurt for 1 cup moong dal. Grind moong dal with curd. Do not add any water as it will make the batter watery. Vegans can use plant based yogurt.
How to make Moonglet
- To make moong dal savoury pancakes, wash dal nicely 2-3 times and soak moong dal for 3-4 hrs. or at least 30-40 mins.
- Chop the vegetables finely. I have added grated carrots.
- Make coarse paste of ginger and green chilli.
- When ready to make, drain the water completely in which moong dal was soaked. and grind it to fine paste. Add about 1/4 cup or as required. Batter should be thick.
- Take out the batter in a bowl.
- Now add chopped vegetables, all the spices, salt and mix nicely.
- Before making moonglet, add Eno fruit salt or baking soda to get the fluffiness.
- Add batter to pan, do not spread it.
- Cook till crispy from from both sides, use oil or ghee.
Do not add Eno/Baking soda to whole batter. Add only to the amount required at a time. Leftover batter can be refrigerated and used later.
You can add julienned beetroot /carrot on it before serving or for garnish.
Serve hot and crisp moonglet with your favorite chutney or tomato ketchup.
Other Chutney recipes
Storage and Shelf Life
Moonglet tastes best fresh and hot. You can refrigerate and store the leftover moonglet for a day air tight container. Reheat on griddle till warm and crisp.
More Cheela/ Savoury Pancake Recipes from the blog
Heathy Yellow Moong Dal Recipes from the blog
Moong Dal Cheela batter is spread thinly and can be crisp or soft. Moonglet is thick, more like uttapam but the batter is not fermented.
Store bought Moong Dal Chilla mix can be used to make Moonglet. Make a thick batter and add vegetables. Drop batter on gridle and cook it like uttapam or thick pancake.
- Grinder to grind dal
- Mixing Bowl
- Measuring Cups and Spoons
- Chopping Board
- Pan to cook Moonglet
- 1 Cup Moong Dal
- ½ Chopped Onion
- 1 small Chopped Tomato
- 2 Grated Zucchini optional
- 2-3 tbsp Bell Peppers
- 1 Grated Carrot
- ½" Fresh Ginger
- 1-2 Green Chiili as required
- 2 tbsp Capsicum
- Coriander leaves few springs
- ½ cup Beetroot Juliennes optional
- ½ tsp Ajwain / Caraway Seeds
- 1 tsp Cumin Seeds
- ½ tsp Baking Soda or 1 tsp Eno
- Butter optional
- Wash dal nicely 2-3 times and soak moong dal for 3-4 hrs. or at least 30-40 mins.1 Cup Moong Dal
- Make a coarse paste of ginger and green chillies. Pls check notes.½" Fresh Ginger, 1-2 Green Chiili
- When ready to make, drain the completely and grind moong dal to fine paste. Add 1/4 cup water if required.
- Chop vegetables finely. I grated carrot and zucchini and added.½ Chopped Onion, 1 small Chopped Tomato, 2-3 tbsp Bell Peppers, 1 Grated Carrot, 2 tbsp Capsicum, Coriander leaves, 2 Grated Zucchini
- Take out the batter in a bowl. Now add ginger chilli paste, spices, salt as per taste and mix nicely.½ tsp Ajwain / Caraway Seeds, 1 tsp Cumin Seeds
- Now add all the vegetables. Mix nicely.
- Before making moonglet, add Eno fruit salt or baking soda to get the fluffiness.½ tsp Baking Soda
- Grease the pan with oil/ghee.Oil/Ghee
- Drop 1-2 ladle full of batter to pan, do not spread it.
- Cover the pan for 1-2 minutes, moonglet will rise.
- Add beetroot juliennes(optional).½ cup Beetroot Juliennes
- Flip the moonglet and cook from the other side. Apply oil or ghee as required.
- Cook till it is crispy from from both sides,Oil/Ghee
- To make it more crispy, you can add a tsp butter and cook for another 1 min. on low flame, from both sides.Butter
- Serve hot with your favoutie chutney. You can garnish moonglet with more julienned beetroot, carrots or chopped coriander.
Do try this healthy and delicious Moonglet recipe. It is a filling light and easy breakfast for your whole family.
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