Delhi Street-Style Moonglet For A Protein-Packed Breakfast

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.

Ingredients:

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

Step 1

Drain the soaked moong dal and grind it into a fine paste. Transfer the moong dal paste into a large bowl.

Step 2

Add cumin seeds, turmeric powder, red chilli powder, rice flour, ginger garlic paste, salt, fruit and water.

Step 3

Mix well, then add the fruit salt and mix again.

Step 4

Heat oil in a small pan and pour in two ladles of the batter. 

Step 5

Top the Moonglet with onions, green chillies, tomatoes, capsicum and coriander leaves.

Step 6

Once the Moonglet starts turning brown at the bottom, add some butter on top and flip the entire pancake.

Step 7

Cook the Moonglet completely on the other side until it browns properly.

Step 8

Transfer the ready Moonglet onto a plate, cut into triangles like a pizza and serve hot with chutney and ketchup.