Wholesome Tawa Veggie Moonglet Recipe

About this recipe

Wholesome Tawa Veggie Moonglet is a healthy and satisfying Indian breakfast that combines the goodness of sprouted moong dal with a medley of fresh vegetables and balanced spices. This protein-rich dish is perfect for an active lifestyle and supports weight loss goals with its fiber-rich ingredients and low-calorie content. Cooked on a tawa, it achieves a golden-crisp crust and a fluffy, moist interior, making it a delightful way to start the day for the entire family.

Ingredients

• - Sprouted Mung Beans
• 500 g Onion
• 500 g Tomato - Hybrid
• 500g Swad Roasted Rice Powder 500g
• 250 ml Olive Oil
• 50 g Black Pepper Powder
• 500 g Capsicum Green
• 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. Wash the sprouted moong dal thoroughly and blend it into a smooth batter using a blender. Add a few tablespoons of water if required for a thick pancake-like consistency.
2. 2. Transfer the batter to a mixing bowl and stir in the rice flour, turmeric powder, red chili powder, black pepper powder, and salt. Mix well to combine.
3. 3. Add the chopped onion, tomato, bell pepper, green chili, and coriander leaves to the batter. Stir until the vegetables are evenly distributed.
4. 4. Heat a tawa or flat griddle over medium heat and drizzle 1 tablespoon of olive oil or ghee. Spread the oil evenly using a spatula.
5. 5. Pour a ladle of the batter onto the tawa and spread it gently to form a thick pancake. Sprinkle cumin seeds on top for added flavor.
6. 6. Cook the moonglet on medium heat for 3-4 minutes until the bottom turns golden brown. Flip carefully and cook the other side for another 3-4 minutes.
7. 7. Once both sides are golden and crisp, transfer the moonglet to a plate. Repeat the process with the remaining batter.
8. 8. Serve the moonglets hot with mint chutney or yogurt as a dipping sauce for a wholesome breakfast.