- Soak the yellow moong dal for 1-2 hours.
- Grind the soaked moong dal into a smooth paste. In this add the salt, sugar, curd, finely chopped green chilly and ginger paste and keep aside.
- In a wok/kadhai take oil and let it become warm. Now add the cumin seeds and let it crackle. Now add the finely chopped onions and saute till it becomes translucent. Now add in the tomatoes. Let it cook till 2-3 minutes.
- Now add in the red chilli powder, cumin-coriander powder, turmeric powder and garam masala, potatoes and mix it all well together.
- Add this to the moong dal mixture as prepared above and mix it all together. Add the chopped coriander leaves. Finally add the baking powder and cooking soda and give it a good mix. Keep it aside for few minutes.
- After few minutes Add the water and make the batter like dosa batter it should pour easily but not too watery.
- Take a non stick pan and grease it with oil. Pour the batter into the pan (I have made two batches of the batter as I wanted my moonglet to be thin you can make it all together in batch also). Sprinkle grated cheese on top completely covering the top.
- Cover the pan and let the moonglet cook on medium flame for 15 minutes. Once the lower side is cooked and crisp turn the side. Let the lower side cook only for 5 minutes as the upper side need not be crisp.
- Serve hot with mint chutney.
Cheesy Moonglet
By Shail Thosani
Jan, 25th
638
Servings
2 persons
Cook Time
20 minutes
Ingredients
19
- 21
Ingredients
- Yellow Moong Dal 2 cups
- Boiled Potatoes (chopped into small pieces) 2 large
- Onions (finely chopped) 2 medium
- Tomatoes (finely chopped) 1 small
- Cumin Seeds 1 tsp
- Green Chilly (finely chopped) 1 piece
- Ginger paste 1 tsp
- kashmiri red chilly powder 1 tbsp
- turmeric powder 1/2 tsp
- coriander cumin powder 1 tsp
- garam masala 1 tsp
- curd 1/4 cup
- sugar 1 tsp
- oil 1 tbsp
- grated processed cheese 1 cup
- coriander leaves (finely chopped) 1/4 cup
- oil for greasing
- water 1 to 1 /12 cups
- baking powder 1 tsp
- soda 1/4 tsp
- salt as per taste
Instructions
Notes/Tips
Recipe submitted as part of breakfast for champions contest.
