Creamy Methi Paneer Moonglet Recipe

About this recipe

Creamy Methi Paneer Moonglet is a delicious and wholesome Indian breakfast dish, perfect for the entire family. Combining the earthy flavors of fresh fenugreek leaves, protein-rich paneer, and moong dal blended into a savory pancake, this recipe provides a balanced and nutritious start to your day. The addition of mild spices makes it flavorful yet family-friendly, while the creamy topping of yogurt complements the soft and fluffy pancakes beautifully. This dish is ideal for those seeking a medium spice level and a balance of health and taste, making it a delightful morning treat.

Ingredients

• 100 g Methi
• 200 g Paneer
• 200 g Dahi
• 500 g Onion
• 1 kg Yellow Moong Dal
• 1 box Baking Soda
• 200 ml Cow Ghee
• 50 Grms Garam Masala Handmade Spices 50 Grms
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Drain the soaked moong dal and blend it into a smooth batter using a blender. If needed, add a small amount of water to achieve a pourable consistency.
2. 2. Transfer the batter to a mixing bowl and add chopped fenugreek leaves, crumbled paneer, onion, green chili, turmeric powder, red chili powder, garam masala, cumin seeds, and salt. Mix well.
3. 3. Add the baking soda to the batter and gently fold it in. Let the batter rest for 5 minutes.
4. 4. Heat a non-stick pan or skillet over medium heat and grease it lightly with oil or ghee.
5. 5. Pour a ladleful of the batter onto the pan and spread it into a thick pancake. Cook on medium heat for 2-3 minutes until the bottom turns golden brown.
6. 6. Flip the pancake carefully and cook the other side for 2-3 minutes until golden and cooked through. Repeat with the remaining batter.
7. 7. In a small bowl, whisk the yogurt until smooth. Add a pinch of salt and some chopped coriander leaves for flavor.
8. 8. Serve the moonglets hot, topped with a dollop of yogurt and garnished with fresh coriander.