By Shreya Goswami
Originating in the streets of Delhi’s Karol Bagh area, Moonglet looks like a cross between an omelet and a pizza. Try this vegetarian Indian pancake for breakfast.
1 cup moong dal, soaked 1/2 tsp cumin seeds 1 green chilli, finely chopped 1 onion, finely chopped 1 tomato, finely chopped 1/2 capsicum, finely chopped 1/2 tsp ginger garlic paste 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp rice flour 1/2 tsp fruit salt Salt, to taste 1/4 cup water 2 tsp oil 1 tsp butter Coriander leaves, for garnish
Drain the soaked moong dal and grind it into a fine paste. Transfer the moong dal paste into a large bowl.
Add cumin seeds, turmeric powder, red chilli powder, rice flour, ginger garlic paste, salt, fruit and water.
Mix well, then add the fruit salt and mix again.
Heat oil in a small pan and pour in two ladles of the batter.
Top the Moonglet with onions, green chillies, tomatoes, capsicum and coriander leaves.
Once the Moonglet starts turning brown at the bottom, add some butter on top and flip the entire pancake.
Cook the Moonglet completely on the other side until it browns properly.
Transfer the ready Moonglet onto a plate, cut into triangles like a pizza and serve hot with chutney and ketchup.