Fluffy Tawa Masala Moonglet Recipe

About this recipe

Fluffy Tawa Masala Moonglet is a light yet nourishing Indian breakfast dish, perfect for weight-conscious individuals seeking a delicious protein-packed start to their day. Made with split green gram (moong dal) batter, vibrant vegetables, and aromatic spices, it is cooked to golden perfection on a tawa, creating a soft and fluffy texture with a hint of crispness on the outside. Balanced in flavors and moderately spiced, this dish is ideal for a family meal, combining nutrition with taste in every bite.

Ingredients

• 250 G Green Mug Dal
• 500 g Tomato - Hybrid
• 500 g Capsicum Green
• 100 g Coriander Leaves
• 100G Oleo
• - Low Fat Dahi (Pouch)
• 50 g Asafoetida Powder
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Wash and soak the split green gram (moong dal) in water for 4-6 hours or overnight. Drain and grind into a smooth batter using a blender, adding a small amount of water if needed.
2. 2. Transfer the batter to a bowl and whisk in the yogurt, turmeric powder, red chili powder, asafoetida, and salt, ensuring the mixture is smooth and airy.
3. 3. Fold in the chopped green chilies, tomatoes, capsicum, and coriander leaves, mixing gently to distribute the vegetables evenly.
4. 4. Heat a tawa or non-stick pan on medium heat and spread 1 tbsp vegetable oil evenly. Sprinkle cumin seeds over the hot oil.
5. 5. Pour a ladleful of batter onto the tawa and spread gently into a thick pancake. Cook on medium heat for 3-4 minutes until the bottom is golden and set.
6. 6. Flip the moonglet carefully using a spatula and cook the other side for another 3-4 minutes until golden and cooked through.
7. 7. Repeat the process with the remaining batter, adding oil as needed, to prepare additional moonglets.
8. 8. Serve hot with mint chutney or low-fat yogurt for a refreshing accompaniment.